Butternut Squash and Kale Risotto

Name: Butternut Squash and Kale Risotto
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 8 servings Freshly ground black pepper; 2 Tbsps butter; 1 butternut squash, peeled, seeded and diced; 0 teaspoons chile powder (more to taste); 1 bunch kale, leaves torn, stalks discarded; 1 teaspoons kosher salt; 1 liters vegetable or low-sodium chicken broth; 1 Tbsp olive oil

Butternut Squash and Kale Risotto requires approximately 1 hour from start to finish. This gluten free, primal, fodmap friendly, and vegetarian recipe serves 8. One portion of this dish contains around 4g of protein, 6g of fat, and a total of 94 calories. This recipe is typical of Mediterranean cuisine. It works well as a very reasonably priced side dish. If you have olive oil, chicken broth, kale, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Frying Pan

Add the squash and sprinkle with the salt, chile powder and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart).

Ingredients you will need

Chili Powder

Pepper

Squash

Salt

Equipment you will use

Spatula

Remove to a plate and set aside.

In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes.

Ingredients you will need

Butter

Kale

Equipment you will use

Frying Pan

Tongs

Add in the cooked squash and gently toss together.

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Squash

Remove to a plate and set aside.

Heat the broth in a saucepan over low heat. Keep warm.

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Add the butter to the same skillet over medium-low heat.

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Butter

Equipment you will use

Frying Pan

Add the onions and cook until translucent, 2 to 3 minutes.

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Onion

Add the rice and stir, cooking for 1 minute.

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Rice

Reduce the heat to low. In 1-cup increments, begin adding the broth to the skillet, stirring to combine and gently stirring as the broth is absorbed. As soon as the liquid disappears, add in another cup to cup-and-a-half of broth. Continue this process, stirring gently as the broth incorporates and the rice starts to become tender.

Ingredients you will need

Broth

Rice

Equipment you will use

Frying Pan

Add salt and pepper along the way.

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Salt And Pepper

Taste the rice after about 5 cups of broth have been absorbed and see what the consistency is.

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Broth

Rice

Add another 1 to 2 cups of broth as needed to get the rice to the right consistency; it should be tender with just a little bit of "bite."

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Broth

Rice

When the rice is tender, add in the cooked squash and kale plus the turmeric and stir gently.

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Turmeric

Squash

Kale

Rice

Add the Parmesan shavings and cream and stir until it's just combined. Taste and add more salt and pepper as needed.

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Salt And Pepper

Parmesan

Cream

Sprinkle the minced parsley over the top and serve immediately with extra Parmesan shavings!

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Parmesan

Parsley

Equipment

Ingredients

Servings:

8servings

Freshly ground black pepper 2Tbsps

butter 1

butternut squash, peeled, seeded and diced 0teaspoons

chile powder (more to taste)1bunch

kale, leaves torn, stalks discarded 1teaspoons

kosher salt 1liters

vegetable or low-sodium chicken broth 1Tbsp

olive oil

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Barone Ricasoli Colledila Chianti Classico Gran Selezione. It has 4.5 out of 5 stars and a bottle costs about 85 dollars.