Butternut squash and kale risotto

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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 152.8
  • Total Fat: 1.0 g
  • Cholesterol: 1.8 mg
  • Sodium: 387.7 mg
  • Total Carbs: 33.3 g
  • Dietary Fiber: 1.7 g
  • Protein: 4.1 g

View full nutritional breakdown of Butternut squash and kale risotto calories by ingredient
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Number of Servings: 11


    1 tsp olive oil
    1.5 lbs cubed butternut squash
    10 oz kale, chopped
    2 large onions, diced
    2 Tbsp minced garlic
    1.5 cups uncooked arborio rice
    4 cups chicken stock
    2 cups water
    1 tsp red pepper flakes
    6 Tbsp grated parmesan cheese


Can use vegetable stock instead of chicken stock to make dish vegetarian.


Preheat oven to 425 F. Spray baking pan with cooking spray. Arrange butternut squash in bottom of pan, spray with cooking spray, and sprinkle with salt and pepper. Bake for 20 minutes.
Heat oil in large pan on stove. Saute onions and garlic until onions are translucent. Add rice and red pepper flakes, stir for a couple of minutes over heat. Add chicken broth one cup at a time. Stir rice often. Add cooked butternut squash, kale, and 2 cups water. Stir often, until liquid is absorbed (risotto should be creamy). Add parmesan cheese, stir to mix, and serve.

Serving Size: Makes 11 1-cup servings

Number of Servings: 11

Recipe submitted by SparkPeople user MICRONERDCHICK.

TAGS:  Side Items |

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