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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 152.4
  • Total Fat: 3.9 g
  • Cholesterol: 3.6 mg
  • Sodium: 310.4 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 4.1 g
  • Protein: 4.5 g

View full nutritional breakdown of Butternut Squash Risotto with Greens calories by ingredient
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Butternut Squash Risotto with Greens

Submitted by: MADDY_AVENA
Butternut Squash Risotto with Greens

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

    1/4 cup shredded Parmesan cheese
    4 cups vegetable broth, 4 cup
    2 ounces white wine
    2 tsp olive oil
    1/4 tsp ground nutmeg
    1 cup cubed butternut squash
    1 clove minced garlic
    1 cup chopped Swiss chard
    1 cup chopped collards
    3/4 cup Arborio rice
    1/2 cup sliced leeks

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.






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Member Ratings For This Recipe


  • Incredible!
    11 of 12 people found this review helpful
    Amazing! 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

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  • Incredible!
    4 of 4 people found this review helpful
    Recipe is for uncooked rice. To peel butternut squash microwave for 3 minutes, then cut off top and bottom, cut neck off peel, slice & cube, bottom half cut in half & take out guts slice & cube(can roast seeds like pumpkin seeds) - 7/16/11

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  • Incredible!
    4 of 4 people found this review helpful
    This was excellent! Took a while to make and requires A LOT of stirring, but it was definentley worth it! - 9/23/08

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  • Incredible!
    4 of 5 people found this review helpful
    This was so good. I don't think it needs more spice - I don't think of risotto as a traditionally spicy dish. So delicious! - 7/23/08

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  • Very Good
    3 of 3 people found this review helpful
    I 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

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  • Very Good
    3 of 3 people found this review helpful
    REally 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

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  • 3 of 11 people found this review helpful
    Oops! Not Vegan! Parmesan cheese is definitely dairy. - 12/31/08

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  • Incredible!
    3 of 3 people found this review helpful
    I've made this a bunch of times now-- I'm addicted! - 5/9/08

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  • Very Good
    2 of 2 people found this review helpful
    Excellent. I stabbed the squash with a fork first and baked it at 350 for 20 mins to soften it up. It makes it easier to cube and peel. Excellent dish. Really enjoyed it. - 2/22/10

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  • Incredible!
    2 of 3 people found this review helpful
    Fantastic. I added some shrimp just to beef it up a little. Wonderful flavor; very filling. Thanks for sharing. - 1/18/09

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  • Very Good
    2 of 3 people found this review helpful
    Delicious! - 7/28/08

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  • Incredible!
    2 of 7 people found this review helpful
    Quite good, but I think it needs more spice, though I'm not sure what kind yet. Maybe curry? - 5/23/08

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  • 2 of 3 people found this review helpful
    This was delicious!!
    Very hearty and satisfying.
    Thankyou - 4/28/08

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  • Incredible!
    1 of 2 people found this review helpful
    This was great! My kids...even my REALLY picky daughter...loved it as well. And it was not as hard as I thought it would be to make it. Awesome! - 11/30/09

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  • Incredible!
    1 of 1 people found this review helpful
    Fantastic! This was a great way to use up my farm fresh veggies this week. Thank you! - 11/7/09

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  • Incredible!
    1 of 2 people found this review helpful
    Thought this was great! Had leftovers the next night. Even my husband ate some. I put some nutritional yeast on top instead of the cheese, worked out great. Did take a long time to make but worth it. - 6/9/09

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  • Made this for dinner last night, very good. It did take some time to make but was definitely worth it. I will make this again. - 5/3/13

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  • delicious
    - 4/20/13

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  • this was a delicious recipe. I saved the other 3 portions separately and froze them to save time with making it again. Loved it! - 4/13/13

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  • This was absolutely delicious, but be aware that it might take you much longer than stated to prepare. - 4/12/13

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  • This is so good! To make things easier, I bought presteamed and cubed squash in my produce section. I also double the nutmeg, because my family loves that spice! - 4/2/13

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  • 0 of 1 people found this review helpful
    Parmesan cheese is NOT VEGAN!
    - 11/4/12

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  • I will Make this again as it was very tasty but I'm not sure I did it right. It took me over an hour just to cook the rice. Am I supposed to cover it? I loved the fresh veggies and roasted squash it it-has to be really good for you, right??? Yummy - 10/11/12

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  • I am not a fan of chard or collards, so I used spinach. - 10/5/12

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  • 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

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