Butternut Squash Risotto with Kale
Butternut Squash Risotto with Kale is a delicious recipe for seasonal fall vegetables: kale, onions, and butter nut squash. This easy risotto recipe is a simple way to enjoy a complex tasting risotto without all the work!
Servings: 6 servings
Calories: 344kcal
Cost: $2
Ingredients
- 2 tablespoons extra virgin 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
Calories: 344kcal | Carbohydrates: 60g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 344mg | Potassium: 326mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3149IU | Vitamin C: 52mg | Calcium: 164mg | Iron: 4mg