Butternut Squash Risotto with Greens
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 cup shredded Parmesan cheese4 cups vegetable broth, 4 cup 2 ounces white wine2 tsp olive oil 1/4 tsp ground nutmeg 1 cup cubed butternut squash1 clove minced garlic1 cup chopped Swiss chard1 cup chopped collards3/4 cup Arborio rice 1/2 cup sliced leeks
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.
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.
Nutritional Info 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
Member Reviews
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KFCOOKE
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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DREAMSINFRENCH
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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HOMEINZION
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