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butternut-squash-kale-risotto-recipe

Butternut Squash Kale Risotto

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 small butternut squash peeled and diced
  • 1 bunch kale chopped
  • 1 small onion diced
  • 2 cloves garlic minced
  • 0.5 cup grated Parmesan cheese optional
  • 2 tablespoon olive oil
  • Salt and pepper to taste

Instructions 

  1. Heat olive oil in a large pan over medium heat. Add onion and garlic, cook until soft.
  2. Add diced butternut squash, cook for 5 minutes.
  3. Stir in Arborio rice, cook for 2 minutes.
  4. Gradually add vegetable broth, one cup at a time, stirring constantly until absorbed.
  5. Add chopped kale, cook until wilted.
  6. Stir in Parmesan cheese (if using), season with salt and pepper.

Nutritional Value

Calories: 350kcal | Carbohydrates: 60g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Sodium: 600mg | Potassium: 500mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1000IU | Vitamin C: 30mg | Calcium: 150mg | Iron: 2mg

Keywords

Gluten-Free
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