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Jump to Recipe PrintButternut Squash Risotto with Kale is a cozy and delicious recipe for seasonal fall vegetables: kale, onions, and butternut squash. This easy risotto recipe is a simple and tasty way to enjoy a complex tasting risotto without all the work!
This easy dinner idea 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
- Cozy
- Gluten Free & Vegetarian
A Great Meatless Fall Recipe
What’s In This Kale Butternut Squash Risotto Recipe?
See the recipe card below for full ingredient amounts and recipe instructions!
- Butternut Squash, Kale, Onion, Garlic
- 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.
- Low sodium stock
- Lemon: a squeeze of fresh lemon at the end of this recipe brings out the bright fresh flavors.
- Salt & Pepper
- Parmesan Cheese – a great nutty additional, can be optional for a little extra flavor!
Instant Pot for the Easiest Meal Prep Risotto Ever!
Of all my kitchen appliances, and I mean ALL of them, my Instant Pot pressure cooker is my most-used! I cook everything in it from beans and legumes, to soups and pasta dishes.
You can get Instant Pots in many sizes, but I like my 8-quart model, which is ideal for batch cooking and meal prep. It also has a quicker pressure-release feature which saves me even more cooking time.
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. Sauté 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, butternut squash, 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 Sauté Mode and cook onions for 5 to 6 minutes until they begin to soften. Add the rice, herbs de Provence, kale, butternut squash, 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!
More Easy Butternut Squash Recipes You’ll Love!
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Butternut Squash Risotto with Kale
Ingredients
- 2 tablespoons olive oil
- 1/2 sweet onion chopped
- 6 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- 2 cups arborio rice
- 1 teaspoon Herbes de Provence
- 2 cups chopped kale
- 2 cups butternut squash
- 6 cups Low Sodium Vegetable Stock
- 1/2 teaspoon Sea Salt
- 1 cup fresh parsley
- 1 lemon juiced
- 1 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. Sauté 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, butternut squash, 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 Sauté Mode and cook onions for 5 to 6 minutes until they begin to soften. Add the rice, herbs de Provence, kale, butternut squash, 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!
Nutrition
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Hi Kelly. I am making this as I type, and I’m excited to indulge! I see that the instructions reference Worcestershire sauce, but it’s not listed in the ingredients. How much should I use? Thank you!
Hi Jennifer, it’s 1 teaspoon of Worcestershire! Thank you for letting me know, I will correct the recipe card now 🙂
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How are you incorporating the kale and the butternut squash? It is not listed in the ingredients or directions.
Sorry, I see the Kale now but not the butternut squash. I suspect it should be included at the same time as the kale?
Hello Jason, yes the butternut squash goes in the same time as the kale – I updated that in the recipe card now so it should be more clear.
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