Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 147.4
- Total Fat: 3.9 g
- Cholesterol: 3.6 mg
- Sodium: 741.1 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 1.6 g
- Protein: 4.5 g
View full nutritional breakdown of Butternut Squash Risotto with Greens calories by ingredient
Butternut Squash Risotto with Greens
Submitted by: MADDY_AVENA
Introduction
Rich, creamy rice studded with healthy squash and greens make a hearty side dish or a vegetarian entree. Rich, creamy rice studded with healthy squash and greens make a hearty side dish or a vegetarian entree.Number of Servings: 4
Ingredients
-
Parmesan Cheese, shredded, 4 tbsp
vegetable broth, 4 cup
White Wine, 2 fl oz
Olive Oil, 2 tsp
Nutmeg, ground, .25 tsp
Butternut Squash, 1 cup, cubes
Garlic, 1 clove minced
Swiss Chard, 1 cup, chopped
Collards, 1 cup, chopped
Arborio rice, .75 cup
Leeks, .5 leek sliced
Directions
Heat 4 cups of vegetable broth or stock and keep warm on low heat.
Preheat oven to 400 degrees.
Toss peeled and cubed squash with 1tsp olive oil, dash of salt, pepper and minced garlic clove. Roast about 20 minutes, until tender. Set aside.
Boil some water and simmer greens for about 4 minutes. Drain, cool, chop coarsely and set aside. (You can sub kale for either or both the chard and collards)
Heat 1 tsp oil in a heavy saute pan and saute the leeks for a couple of minutes, until they soften. Add the rice and cook for another couple of minutes, stirring constantly.
Add wine and allow rice to absorb it. Add stock, slowly, 1 cup at a time, continuing to stir gently and allowing rice to absorb stock before adding more. Add two cups of broth total.
Stir in the squash and the greens. Reduce heat to low and continue to cook, adding stock 1/2-3/4 cup at a time until rice is tender. The rice should be a little saucy.
Add pinch of nutmeg and stir in the cheese. Adjust seasoning to taste. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user MADDY_AVENA.
Preheat oven to 400 degrees.
Toss peeled and cubed squash with 1tsp olive oil, dash of salt, pepper and minced garlic clove. Roast about 20 minutes, until tender. Set aside.
Boil some water and simmer greens for about 4 minutes. Drain, cool, chop coarsely and set aside. (You can sub kale for either or both the chard and collards)
Heat 1 tsp oil in a heavy saute pan and saute the leeks for a couple of minutes, until they soften. Add the rice and cook for another couple of minutes, stirring constantly.
Add wine and allow rice to absorb it. Add stock, slowly, 1 cup at a time, continuing to stir gently and allowing rice to absorb stock before adding more. Add two cups of broth total.
Stir in the squash and the greens. Reduce heat to low and continue to cook, adding stock 1/2-3/4 cup at a time until rice is tender. The rice should be a little saucy.
Add pinch of nutmeg and stir in the cheese. Adjust seasoning to taste. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user MADDY_AVENA.
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
Member Ratings For This Recipe
-
Incredible!
10 of 11 people found this review helpfulAmazing! To peel the butternut squash without amputating a limb, put it in a pot with an inch or so of water, bring to a boil, cover, then simmer for 5 minutes; let cool, then just peel with a vegetable peeler. Anyway, I made this as is. So delicious! I'm very impressed; I'll make this again. - 10/21/08
Was this review helpful?
-
Incredible!
4 of 4 people found this review helpful -
Incredible!
4 of 5 people found this review helpful -
Incredible!
3 of 3 people found this review helpful -
Very Good
3 of 3 people found this review helpfulI used pre-peeled and cubed butternut squash, and frozen kale and collard greens (so I halved the amount, since they were already cooked down). I made this the night before and had it for lunch. While it didn't have that creamy texture due to refrigerating and reheated, it was still delicious! - 2/22/11
Was this review helpful? -
Very Good
3 of 3 people found this review helpfulREally nice, and good directions helped as this is the first risotto I ever made. I did make some changes: I had pumpkin instead of the sweeter squash, and I left out the cheese (I can't have dairy) and I didn't have greens, except lettuces, so I used those. It was very good, so thank you! - 10/25/09
Was this review helpful? -
3 of 10 people found this review helpful -
Incredible!
3 of 3 people found this review helpful -
Very Good
2 of 2 people found this review helpful -
Incredible!
2 of 3 people found this review helpful -
Very Good
2 of 3 people found this review helpful -
Incredible!
2 of 7 people found this review helpful -
2 of 3 people found this review helpful -
Incredible!
1 of 2 people found this review helpful -
Incredible!
1 of 1 people found this review helpful -
Incredible!
1 of 2 people found this review helpful -
Incredible!
-
Very Good
-
Incredible!
-
Incredible!
This dish is absolutely wonderful. I was a little hesitant about the risotto, but after watching a couple youtube videos on the basics of making risotto I welcomed the attempt. It turned out to be a wonderful meal simple me for this non-cook...and the leftovers tasted even better the next day. - 9/18/12
Was this review helpful?
