Butternut Squash Risotto with Greens

3.7 of 5 (35)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 147.5
  • Total Fat: 3.9 g
  • Cholesterol: 3.6 mg
  • Sodium: 741.4 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

Number of Servings: 4


    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


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.

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Member Ratings For This Recipe

  • Incredible!
    2 of 2 people found this review helpful
    This recipe was great! So good that both my sister and I ate it for left overs the next day. Great way to get nutrients into your diet, also very filling. - 6/21/09

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  • Incredible!
    1 of 1 people found this review helpful
    this dish was time consumbing but well worth it:) I loved it. It was very filling ( I had a double serving for dinner) I used 2 cups of Kale and was surprised how well it holds up in hot liquid. I can't wait to make this again! YUM! thank you for sharing. - 6/18/10

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  • Good
    1 of 1 people found this review helpful
    It was good. Next time I will leave out the nutmeg. - 1/1/09

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  • 1 of 1 people found this review helpful
    great recipe a friend just gave me like 20 butternut squash, - 11/14/08

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  • Very Good
    I love the easy ones! - 8/7/10

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