Description
A light and creamy risotto made with butternut squash and kale.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups vegetable broth
- 1 cup butternut squash, diced
- 1 cup kale, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Parmesan cheese for serving
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion and garlic, sauté until translucent.
- Add butternut squash, cook for 5 minutes.
- Stir in Arborio rice, cook for 2 minutes.
- Gradually add vegetable broth, one ladle at a time, stirring constantly.
- After 15 minutes, add kale.
- Continue cooking until rice is creamy and al dente.
- Season with salt and pepper.
- Serve with grated Parmesan cheese.
Notes
- Use homemade vegetable broth for better flavor.
- Adjust the amount of broth based on desired creaminess.
- Can substitute kale with spinach.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg
Keywords: Butternut Squash, Kale, Risotto, Light