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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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  • For as much work as goes in I didn't really like this one...it is mediocre in taste. - 9/12/12

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  • Very good. I used butternut squash that was already cut and peeled, so it was much easier. It took a while, but was well worth the wait. Great recipe, very tasty. - 8/8/12

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  • OMG this is so good. A perfect blend of flavors. - 7/17/12

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  • Also used the precut butternut squash - 6/25/12

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  • love having greens and butternut squash in the risotto. The arborio rice is not as creamy as other Italian risotto rices. Overall, delicious!! - 6/14/12

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  • I used Kabocha squash instead, shallot instead of leek, and kale and chard, and low-sodium chicken broth instead of vegetable -- and it was great. - 5/29/12

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  • put in a little more squash and greens. cooked quartered squash 18 minutes pcooker. roast seeds - 5/7/12

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  • Awesome! I doubled the recipe, but didn't want to waste any squash so I went ahead and added the whole thing (about 3 cups probably). The garlic on the squash compliments the greens wonderfully as does the Parmesan. I used butternut squash cubes that were less than .5 inches across. - 2/27/12

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  • Simple and delicious. FYI the easiest way to peel a butternut squash is to use a potato peeler. - 2/25/12

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  • Good - 1/17/12

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  • This recipe was awesome but the cleanup was a little daunting. I rarely use so many pots and pans on one one dish recipe. No matter it was delicious! - 1/9/12

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  • Delicious - 1/5/12

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  • Absolutely loved it! So did my 8 year old. I just roasted a whole butternut squash and used half for the risotto. I like a lot of garlic, so I added a clove to the squash after it cooked. - 12/26/11

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  • I just doubled the collard greens for the Swiss Chard and it was delicious! - 12/13/11

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  • Yummy! Everyone loved this risotto - myself, my husband, and my 2 yr old. I followed VeniseW1's rec: "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." - 11/28/11

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  • This is really fantastic. I can't believe how much my kids liked something so healthy! Just wondering if anyone has tried adding the chopped greens without boiling them first. I hated to drain those vitamins off! I suppose steaming would work, also. Definitely worth the effort! - 11/5/11

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  • Love this recipe!! I used brown rice and didn't use wine or nutmeg, but still turned out amazing! Get-Fit-with-Lisa.com - 10/31/11

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  • YUM!!! I am loving this!!!! - 10/30/11

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  • Excellent tasting meal. I doubled the squash, though, because I thought it deserved more. - 10/5/11

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  • Full of flavor! Remarkable recipe. - 6/27/11

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  • This will be one of my favourites. It's delicious. Worth spending time on. BTW...I added a 1/2 cup sliced mushrooms with the squash and greens. Gave it an extra touch. - 6/5/11

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  • I've made this 3 times now... always satisfying and delicious. Last time I threw in a could of cooked shrimp near the end... even better - 4/19/11

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  • This recipe was so incredible. The squash gave it just a bit of sweet with a savory contrast of greens. Wonderful! and hearty. A superior dish. - 3/27/11

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  • This was fantastic, we made it with salmon and asparagus and it went extremely well together! - 2/28/11

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  • so great! - 2/22/11

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  • Loved this recipe!! Although I wish it was easier to peel the squash it was well worth it. I was out of nutmeg and I used cinnamon. Could not get swiss chard so I just double the greens. Very yummy and pretty too. - 2/19/11

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  • This recipe is great! I use pre-cooked brown rice and the squash and some fresh spinach. Make it as creamy as you want by adding a little more stock. I ate this for almost a week. : )) - 2/14/11

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  • You can also put the squash in the crock pot to soften in up before you peel it. - 2/11/11

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  • Heavenly! I used kale instead of the other greens (blame the lack of produce at the grocery store today) and it tasted great. I'm looking foward to adding some variations. - 2/5/11

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  • I added some mushrooms and used spinach because that is what I had on hand. Besides the length of preparation this dish was awesome! Even my boyfriend who hates healthy food loved it. - 1/21/11

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  • I made this for dinner tonight, told my sister about it can't wait for her to try it. Love this!!!!! - 1/20/11

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  • I definately want to try this. - 1/20/11

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  • I made a few changes to cut down on work/dishes. I used acorn squash, and didn't peel it (just cubed it small and roasted, so the peel got tender, too) I used a regular onion instead of leek, and chicken broth instead of vegetable. I substituted spinach, uncooked, and just folded it in at the end. - 12/7/10

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  • This was so delicous and worth the effort. Our family does "meatless mondays" and this was a perfect entree. I wish I would have doubled the recipe though, because I wanted more! - 11/23/10

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  • When making this I told myself I'd never make it again - but then ate it and WILL definately be making it again! Great recipe. Also, froze in individual portions, and reheats well.
    Don't makeif you're in a hurry - took a long time and lots of stirring. But DELICIOUS! - 11/17/10

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  • Wonderful! - 10/24/10

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  • I really enjoyed this! So creamy and satisfying. I couldn't find any swiss chard at the supermarket so I opted for fresh baby spinach (2 cups) (didn't substitute with Kale either). I didn't cook the spinach beforehand either, just tossed it in near the end as directed - 10/19/10

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  • Lovely dish. - 10/15/10

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  • absolutely delicious - 10/11/10

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  • I really like this recipe. But I find it funny to have a recipe that uses so many pans among those 'auto' meals from the planner. I think I will make it again, but cook my rice in veggie stock and leeks vs. the risotto. This way will change the taste a bit but I will let things cook on their own. - 10/2/10

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  • Is there an easy way to peel and cube squash? - 10/2/10

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  • This is the first time I made risotto. It's a lot of work, but the outcome is enjoyable. Very tasty! - 9/27/10

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  • Wow. This is delicious! I just finished making it and, while it requires a lot of prep time (and clean-up), it is really very, very good. I'll definitely make this again. - 9/26/10

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  • Yum! This was a lovely way to use all the squash I roasted. Only change I made was to use all spinach for the greens as I had a lot of that. - 9/15/10

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  • This was phenomenal! We added some shrimp as well, but the flavor was amazing. - 9/1/10

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  • My husband loved it! Made it with beef stock because I was out of vegetable and chicken. Out of nutmeg, too, so substituted cinnamon. Worked out fine. Will make it again, and might add some chicken. - 8/26/10

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  • I was very confused about the proportions in this recipe, partly because I was making a half recipe. I don't understand if the rice is pre-cooked or cooked. A 3/4 cup portion of cooked rice is not enough for 4 people. Also, who buys HALF of a leek? It would be better to use green onions. - 8/24/10

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  • Very good. I used chicken broth (low sodium) because my store doesn't carry veg broth. Also had beet greens instead of Swiss Chard. It all worked out fantastic. I like the suggestion to bake or boil the squash first - it should definitely make this easier. - 8/19/10

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  • Excellent, the parmesan put it over the top! - 7/12/10

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  • Reading is fundamental; didn't peel the squash and completely forgot about the cheese and nutmeg (even though I bought both). Tasty but way too labor-intensive for a lazy chef like me! Used kale tempered with spinach 'cause hubby won't eat greens, and ramped the garlic WAY up! - 7/9/10

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  • Loads of work but definately a great meal or side. - 7/5/10

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  • This is so delicious! My husband, who winces at the thought of eating squash, absolutely loved it and even went back for a second helping! A definite keeper in my recipe book. - 6/20/10

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  • Absolutely delicious! Takes a couple of hours to make and a lot of time in the kitchen, so don't attempt it unless you're ready. However, it's worth the effort--everyone loved it! - 6/15/10

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  • Absolutely delicious and my kitchen smelled so good while I was making it! It does take quite a while though so it probably won't be one of my staples, but I would make it again for a special meal for sure. - 6/9/10

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  • Wow this is soo good I will make it a staple in our house!!! - 6/6/10

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  • Labor intensive, but super yummy! - 4/29/10

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  • Great way to mix things up when you are tired of eating your greens the same way everyday. I used Quinoa instead of the rice (its what I had on hand) and added asparagus to the kale instead of serving broccoli on the side. I love knowing that I got in so many green veggies in just one meal. - 4/27/10

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  • Absolutely Awesome! I used chicken broth instead of veg broth and used kale and spinach for the greens. Very easy to make! - 3/30/10

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  • Very good,used kale - 3/11/10

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  • Absolutely delicious. A perfect vegetarian entree. Thanks!! - 2/27/10

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  • I didn't have vegie broth so used chicken and added 1 more clove of garlic... making the whole recipe with a pressure cooker. OH MY WOW! This was exquisite! - 2/25/10

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  • EXCELLENT! I have pictures of several of the Spark Recipes including this one. Would LOVE to post or share them! - 1/28/10

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  • 9/10. I liked the taste, not quite used to the aroma. - 1/28/10

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  • Great recipe. My husband wasn't sure about it because of the squash, but he loved it! - 1/25/10

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  • I added a dash of cayenne pepper. Vey good and not as hard as I thought it would be to make! - 1/12/10

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