Butternut Squash Risotto with Kale is a healthy delicious recipe for seasonal fall vegetables: kale, onions, and butter nut squash. This easy risotto recipe is a simple and healthy way to enjoy a complex tasting risotto without all the work! Can be made on the stovetop or in your pressure cooker or Instant Pot.
This Easy Butternut Squash Risotto with Kale Recipe Is:
- Bright
- Earthy
- Fresh
- Versatile
- Healthy
- Gluten Free & Vegetarian
What’s In This Kale Butternut Squash Risotto Recipe?
- Butternut Squash, Kale, Onion, Garlic: I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
- Arborio Rice: classic risotto rice. It’s a thick short rice that soaks up a LOT of liquid, making the risotto super creamy without adding any dairy. Make sure you use classic arborio rice for this recipe, jasmine or basmati won’t work.
- Herbs and Spices: I love the bright savory flavor of Herbs de Provence, so I added some in this dish to make the risotto shine! Fresh parsley also gives this risotto a wonderful brightness and herby finish.
- No Salt Vegetable Stock or Bouillon: I love this no salt vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
- Lemon: a squeeze of fresh lemon at the end of this recipe brings out the bright fresh flavors.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Black Pepper: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. This pepper is the same price is buying pre-ground, and has a million times more flavor! I use these really great tellicherry peppercorns, which I would definitely recommend.
- Parmesan Cheese – a great nutty additional, can be optional for a little extra flavor!
Make Butternut Squash Risotto Gluten Free for a Healthy Version
This gluten free butternut squash risotto is a simple meal to make without the wheat. I’m all about making recipes gluten free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite gluten free pantry ingredients that we use on a weekly basis, and check out all my gluten free recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meals for everyone at your table.
Instant Pot for the Easiest Meal Prep Risotto Ever!
For all my recipes I use the 8-Quart Instant Pot Ultra, its larger than the standard models (which are only 6 quart) so I have extra room to meal prep and batch cook more meals for the week. The Ultra model also has some great extra settings like cake baking and yogurt making which are really neat. I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking. The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier.
How Do I Make This Gluten Free Vegan Instant Pot Risotto Recipe?
Stove Top Butternut Squash Risotto Directions
- In a large pot, heat the olive oil over low heat. Saute the onions, garlic, and Worcestershire sauce together for about 6 to 8 minutes until the onions begin to soften. Add the rice, herbs de Provence, kale, mushrooms, and salt.
- Add the vegetable stock, 1/2 cup at a time, until the rice absorbs all the liquid, then add the next 1/2 cup. Stir until the risotto is thick and all the liquid is gone. This should take about 20 minutes total.
- When risotto is ready to serve, add the lemon juice and stir in the parmesan cheese, if using. Enjoy!
Instant Pot Butternut Squash Risotto Directions
- To the Instant Pot, add the olive oil, onions, garlic, and Worcestershire sauce. Set to Saute Mode and cook onions for 5 to 6 minutes until they begin to soften. Add the rice, herbs de Provence, kale, mushrooms, vegetable stock, and salt.
- Seal the lid in the instant pot and set to Pressure Cook or Manual mode for 7 minutes. Quick release the pressure taking care not to have your hands or face near the steam vent.
- Once float valve has gone down, remove the Instant Pot lid and stir in the lemon juice and parmesan cheese. Taste and adjust seasoning as needed. Serve with a slice of crusty bread, and enjoy!
Other Healthy Butternut Squash Recipes You’ll Love!
Honey Roasted Butternut Squash Recipe (Vegetarian, Gluten Free)
Sheet Pan Gnocchi with Butternut Squash Recipe (Vegan, Dairy Free)
Butternut Squash Lentil Dahl Recipe (Vegan, Gluten Free, Dairy Free)
Roasted Butternut Squash Hummus Recipe (Gluten Free, Vegan)
Lentil Butternut Squash Soup Recipe (Vegan, Gluten Free)
Get the Same Ingredients I Use For My Butternut Squash Kale Risotto Recipe!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
As always, if you make this Butternut Squash and Kale Risotto Recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Butternut Squash Risotto with Kale
Ingredients
- 2 tablespoons olive oil
- 1/2 sweet onion chopped
- 6 cloves garlic minced
- 2 cups arborio rice
- 1 teaspoon Herbes de Provence
- 2 cups chopped kale
- 1 cup mushrooms fine chopped
- 6 cups No-Salt-Added Vegetable Stock
- 1/2 teaspoon Himalayan sea salt
- 1 cup fresh parsley
- 1 lemon juiced
- 1/2 cup parmesan cheese optional, or use a plant-based version for vegan
Instructions
Stove Top Butternut Squash Risotto Directions
- In a large pot, heat the olive oil over low heat. Saute the onions, garlic, and Worcestershire sauce together for about 6 to 8 minutes until the onions begin to soften. Add the rice, herbs de Provence, kale, mushrooms, and salt.
- Add the vegetable stock, 1/2 cup at a time, until the rice absorbs all the liquid, then add the next 1/2 cup. Stir until the risotto is thick and all the liquid is gone. This should take about 20 minutes total.
- When risotto is ready to serve, add the parsley and the lemon juice, and stir in the parmesan cheese, if using. Enjoy!
Instant Pot Butternut Squash Risotto Directions
- To the Instant Pot, add the olive oil, onions, garlic, and Worcestershire sauce. Set to Saute Mode and cook onions for 5 to 6 minutes until they begin to soften. Add the rice, herbs de Provence, kale, mushrooms, vegetable stock, and salt.
- Seal the lid in the instant pot and set to Pressure Cook or Manual mode for 7 minutes. Quick release the pressure taking care not to have your hands or face near the steam vent.
- Once float valve has gone down, remove the Instant Pot lid and stir in the parsley, lemon juice and parmesan cheese. Taste and adjust seasoning as needed. Serve with a slice of crusty bread, and enjoy!
Notes
Save Money on Fresh Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every week or so and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!shed avocado worked wonders!Nutrition
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