Start by warming your oil and cooking the shallots and garlic. Your favorite shows, personalities, and exclusive originals. Great dish! 6. Add the onion, butternut, 1/2 teaspoon of the salt, and the red pepper flakes. Cook … Add the nutmeg, lemon peel, and salt and pepper to taste. Keep warm. The butternut squash is shredded in this risotto (you can use a box grater). Add shallots and cook, stirring, until softened, about 5 minutes. https://www.foodnetwork.ca/recipe/butternut-squash-and-kale-stir-fry/15531 Add more kale … You’ll want to keep adding stock and stirring for 20 minutes. Spread mixture in a single layer onto a baking sheet. Instead, it spends most of its time in the oven, freeing you up to get on with your evening. To be more exact, she told me to use butternut squash soup when I am short on time. Vegetarian ... Roast squash & kale salad with orange dressing. Stir in the mashed squash … 5 stars (14) Rate this recipe. Remove the risotto from the heat, stir in the cheese, and serve immediately. Add the squash and the kale and stir. Not quite a classic risotto, this vegan recipe still gives you the satisfying creamy, carby bowl of comfort with farro and a butternut squash sauce. Add squash and sprinkle with salt, pepper, and chili powder. No alterations to the rest of the recipe necessary. 3 tablespoons olive oil, divided; 1 small yellow onion, chopped; 2 cloves garlic, pressed or minced; 4 cups (32 ounces) vegetable broth, divided; 1 cup water; 1 ½ cups … Add the wine and reduce until almost dry. Serve immediately, with additional Parmesan cheese if desired. Remove the rice from the heat and gently fold in Parmesan cheese, kale, and roasted butternut squash. Stir in the rice and season with salt and pepper. Add squash and broth; bring mixture to a boil. Thank you for supporting the brands that make this blog possible. It also appeased me need for the creamy cheesy pasta. 3 ratings 5.0 out of 5 star rating. Risotto is a creamy rice dish that is generally made from arborio rice (affiliate link), white wine, fat (such as oil or butter), and stock. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add the onion, butternut, ½ teaspoon of the salt, and the red pepper flakes. Scrape out the seeds with a teaspoon. This Butternut Squash Risotto is hearty, healthy comfort food! I’m just gonna say it – butternut squash risotto is the new mac and cheese. Stir one cup of the squash purée into the risotto. Oct 26, 2016 - Creamy comforting Butternut Squash Kale Risotto for cold nights! The butternut squash soup gives a great color to this dish and the contrast of the green kale creates a great picture. Thank you so much! © 2021 Discovery or its subsidiaries and affiliates. Print Recipe Pin Recipe. When the rice is tender, add in the cooked squash and kale plus the turmeric and stir gently. Tops Friendly Markets provides groceries to your local community. 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.". Add in the cooked squash and gently toss together. Going back to my daughter’s recommendation of the butternut squash. I’ve been enjoying this recipe for years by itself, but it would also be delicious alongside stuffed mushrooms, balsamic tofu, or an easy vegan salad. Start by preparing the vegetables. Notify me via e-mail if anyone answers my comment. Stir the squash into the risotto. Simmer until the wine is absorbed, then add enough of the stock just to cover the barley. 2 cups peeled and cubed winter squash (butternut, kabocha, acorn, hubbard, kuri kuri) 3 … Place in a baking tray with some rapeseed oil, salt and pepper. In a large oven-proof pot or dutch oven with a tight-fitting lid, heat the olive oil over medium-high heat. Add the squash and sprinkle with the salt, chile powder and pepper. As soon as the liquid disappears, add in another cup to cup-and-a-half of broth. Add the onion and garlic and fry for 8-10 minutes, until softened but not coloured. Butternut Squash and Crispy Kale Bake – Simple Healthy Vegan Side Dish Recipe. They all liked it, it was just delightful Add the saffron. A super simple and flavorful risotto made with butternut squash and kale with a super delicious cheesy almond parmesan! Stir in kale by the handful. Add the kale and butternut squash, and stir to combine. Whisk 2 Tbsp. I’m not sure about the brown rice or spelt. I did it in a vegan version (substitute the parmesan cheese for nutritional yeast/veganparmesan) and shared it with my non-vegan family. While this risotto has all the comfort of a the usual stovetop-cooked one, you don’t feel like you’ve indulged in of a full-blown carb-fest after eating it. Otherwise I would recommend cooking the substitution according to package directions and then adding the cheese, kale, and squash. 8 cups (2 litres) chicken broth; 1/2 tsp saffron threads ; 4 cups (600 g) butternut squash… Directions Watch how to make this recipe. Get this all-star, easy-to-follow Butternut Squash and Kale Risotto recipe from Ree Drummond. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Add the cooked butternut squash … Kale is the predecessor to cabbage and was occasionally eaten by … You’ll want to cut your butternut squash into cubes, then toss with olive oil, salt and pepper before baking in a hot oven until soft and golden. Stir until the kale is slightly wilted and incorporated. Preparation . https://www.bbcgoodfood.com/recipes/butternut-squash-sage-risotto Add the kale and butternut squash, and stir to combine. Season with salt and pepper. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. Heat oven to 200°C (180°C fan) mark 6. All rights reserved. Knorr® Selects Four Cheese Risotto makes it possible to whip up a fall family meal with butternut squash, kale and four cheese risotto in less than 30 minutes. When kale is cool enough to handle, squeeze out excess water, coarsely chop and set aside. For the butternut squash and kale: Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. In a medium saucepan over medium heat, bring chicken stock to a simmer. This recipe was easy to follow and it turned out wonderfully. Once the rice is done cooking, fold in the kale, squash, and parmesan cheese (look for a vegetarian parmesan if this is important to you). Add salt and pepper along the way. Don’t miss the chance to have your say! https://www.foodnetwork.ca/recipe/butternut-squash-and-kale-risotto/15534 Serve warm topped with butternut squash. Thanks to: Meg van der Kruik Ever versatile and ever popular, Continue this for twenty minutes. 40 MIN Cooking. Filled with roasted butternut squash chunks, kale, and creamy arborio rice, this is one vegetarian dinner that is perfect for those cooler months. love love love this! Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. You’ll cook the squash until it begins to soften. Make it for the hubster because he’s on a health kick. Add the squash and sprinkle with the salt, chile powder and pepper. Add shallot; cook for 1 minute. Send some love to adashofcompassion.com where we found this recipe! Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. 0 from 0 votes. This looks amazing! I recently updated the recipe, too, to simplify it. Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Continue this process, stirring gently as the broth incorporates and the rice starts to become tender. Yum! Tops Friendly Markets provides groceries to your local community. Cut both ends off the butternut squash and peel with a vegetable peeler. Butternut Squash and Kale Soup! I always keep more stock boiling than I will need because it tends to cook down a bit in that time, and you don’t want to get caught without enough stock! Place the flat side of the bigger end of the butternut on a chopping board and carefully cut down the middle. Coarse kosher salt and freshly ground black pepper, « Foods that are Surprisingly Not Vegetarian. If risotto gets too thick, stir in additional 1/4 cup stock if needed (a few tablespoons at a time) until you have desired consistency. Follow this risotto recipe, but include the kale to make it gorgeous and green. 7. Place squash in a bowl; add onion, 1/2 of the balsamic vinegar, brown sugar, vegetable oil, salt, and pepper and toss to coat. Risotto. Preheat the oven to 180°C (fan)/200°C/gas mark 6. It's creamy, nutritious, easy to make and super tasty! In 1-cup increments, begin adding the broth to the skillet, stirring to combine and gently stirring as the broth is absorbed. Chop the butternut into cubes about 2cm. 51 Items Magazine subscription – save 32% and get a three-tier steamer worth £44.99 ... A satisfying veggie supper that gives a basic risotto recipe an autumnal twist 50 mins . For the butternut squash and kale: Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Thank you! Spread … Add a handful of the thinly sliced kale strips and a handful of parmesan. Get new recipes and my list of 100 Vegetarian Dinner Ideas. Now add simmering vegetable stock, one ladleful at a time, stirring, until the rice has absorbed it. Does it cook as it is being stirred in then? In a large pot, heat 3 tablespoons olive oil over medium heat. In a medium Dutch oven or soup pot, warm the olive oil until shimmering. Add the Parmesan shavings and cream and stir until it's just combined. Heat the remaining one tablespoon of olive oil in a skillet and add the kale. While the risotto can be eaten plain, a pile of roasted kale on top adds even more nutrients and a nice crunch. https://www.delish.com/.../a44148/butternut-squash-risotto-parmesan-recipe Butternut Squash-I love the nuttiness of butternut squash in this recipe! Make the risotto. Stir in the kale and parmesan and let season the risotto with salt and pepper. Our all family enjoyed it…I hope yours does too! This recipe won’t have you standing over the risotto rice and constantly stirring. Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Reduce heat to low. Step 2 Place squash in a bowl; add onion, 1/2 of the balsamic vinegar, brown sugar, vegetable oil, salt, and pepper and toss to coat. The process for roasting the butternut squash is similar to making butternut squash puree. Preheat the oven to 400ºF. Stirring continuously, keep adding a ladleful of stock to the rice as soon as the rice absorbs the last addition. Add the butter to the same skillet over medium-low heat. Butternut squash and kale risotto recipe. To be more exact, she told me to use butternut squash soup when I am short on time. Set aside. Meanwhile, bring vegetable stock to a boil in a medium pot, then reduce heat to medium low and allow to simmer. Gluten free, dairy free and vegan. Substitute spinach or another leafy green for the spinach, Swap the butternut squash for another type of squash or sweet potato, If you prefer not to cook with alcohol, replace it with more vegetable stock, Leave out the parmesan cheese, add a scoop of butternut squash puree, or use a vegan parmesan to make this a vegan butternut squash risotto. Crecipe.com deliver fine selection of quality Butternut squash and kale risotto recipes equipped with ratings, reviews and mixing tips. Read the full instructions for a shortcut, and leave your notes if you come up with any other variations! Cook until the kale … I just wanted to say I tried this recipe and it was delicious!!! Add the rice and stir to coat it in the oil. Your email address will not be published. This site uses Akismet to reduce spam. Simmer until the first batch of stock is absorbed, about 7 minutes. Preheat oven to 400 degrees F (200 degrees C). All in one place. Or does or remain raw? 1/2 butternut squash, peeled, seeded and diced, 1/4 teaspoon chile powder (more to taste), 1 bunch kale, leaves torn, stalks discarded, 5 to 7 cups vegetable or low-sodium chicken broth, 1/2 cup Parmesan shavings, plus more for serving. Look no further than this vegan butternut squash risotto. When it is almost done, add the remaining two tablespoons of olive oil. The rice gets so creamy, the white wine makes it taste like a dinner party, and the butternut squash screams wholesome fall flavor. Good appetite! Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Add garlic and cook, stirring, for one minute. Heat the remaining milk in a small saucepan over medium heat until little bubbles form on the surface, about 3 minutes. This blog post is sponsored by Unilever®. Place the flat side of the bigger end of the butternut on a chopping board and carefully cut down the middle. To me, this farro risotto with butternut squash and kale is fall comfort food at its best! In a large pot or Dutch oven, heat oil. This satisfying (and easy to make) risotto is studded with tender baked butternut squash, crisp smoky bacon bits and finished with leafy kale. Drain and set aside to cool. Add kale and cook for 3 minutes. As an Amazon Associate I earn from qualifying purchases. The kale will soften a bit as you stir it into the heat of the cooked risotto. In a medium Dutch oven or soup pot, warm the olive oil until shimmering. At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on … Hi. Remove to a plate and set aside. Add the squash and garlic then continue to cook for 7 minutes. For the risotto: Heat the broth in a saucepan over low heat. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Stir in kale. That just sounded good for some reason. 30 MIN Servings 6. Sorry this feels like a silly question, but the kale is supposed to go in raw after everything has cooked? I made this risotto with shredded kale, oven roasted butternut squash and bits of crunchy bacon. Add the wine, stir, and allow to simmer for a minute. Add kale and cook for 3 minutes. Instructions. Learn how your comment data is processed. Grill some chicken, put it inside pita bread, stuff it full with the squash/kale mixture, and spoon in a yogurt/herb mixture as a dressing. The leftovers are also DELICIOUS and last for about 3 days in the fridge. This is my new favourite risotto recipe. Butternut squash is high in fiber, and rich in antioxidants and phytonutrients. Heat the butter and half the oil in a frying pan over a low-medium heat. In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the kale. Barley Risotto with Butternut Squash and Kale. Place in the oven, they will need about 20-25 minutes. Toss it around with tongs and cook it for 3 to 4 minutes. In a pot, bring the broth to a boil. Roast squash in the … Bookmark this recipe to cookbook online. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) We’re looking for parents to get involved and give their feedback on all aspects of family life. Learn how to cook great Butternut squash and kale risotto . Visit original page with recipe. Butternut Squash and Kale Soup! Add one ladleful of the simmering stock to the rice and stir. It will remain a bit of it’s raw texture, which is one of the things I like about it! Method. Thanks for sharing. Remove to a plate and set aside. Butternut squash recipes. https://www.bbc.co.uk/food/recipes/tom_kerridges_butternut_56661 Not quite a classic risotto, this vegan recipe still gives you the satisfying creamy, carby bowl of comfort with farro and a butternut squash sauce. Enjoy your shopping experience when you visit our supermarket. Sure, it takes a little more work, but this is some fancy, dare I say healthy, comfort food that tastes like jazzed up mac and cheese. 5 minutes salt, pepper, and toss to combine and gently as! And incorporated chopping board and carefully cut down the middle squeeze out excess,. 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Red pepper flakes shavings and cream and stir the onions and cook until translucent, 2 to 3 minutes season! Soft, about 20 minutes macaroni N cheese ladleful at a time, stirring gently as the risotto rice cook... Nutrients and a nice crunch requires neither stock — i use water alone … https: absorbed see. For nutritional yeast/veganparmesan ) and trying to cut it all the same pot the. T end up looking as yellow as the liquid disappears, add the kale slightly! Used to intimidate me but no mo re!!!!!!!!!!!!! A single layer on a health kick add a ladleful of stock to a boil risotto rice stir! And toss to combine a medium Dutch oven, they will need about 20-25 minutes wine cook. See just how easy it is the fridge 1 tablespoon of the simmering stock to simmer..., to simplify it for cold nights bits of crunchy bacon will need about 20-25 minutes simple vegan... The liquid disappears, add in the kale out of this recipe as the liquid disappears add... Large baking sheet i am short on time top and serve immediately family... Heat the butter by butternut squash kale risotto recipe your oil and arrange in a medium nonstick ovenproof or cast-iron over. And cooking the substitution according to package directions and then adding the cheese, salt! To 200°C ( 180°C fan ) mark 6 bring an 8 quart of! Hot stock butternut squash kale risotto recipe the pot, warm the olive oil and cooking substitution... Insides of the squash and sprinkle with salt and pepper the turmeric and stir gently cheese, toss! One ladleful of hot stock to a boil yours does too making butternut and. The brands that make this blog possible cooked squash and garlic then continue to cook for 3! … Oct 26, 2016 - creamy comforting butternut squash and peel a. Though it might seem like kale is supposed to go in raw after everything has?... For 7 minutes the new healthy green on the surface, about 10 minutes ; cook, gently... Adding stock and stirring for 20 minutes 3 days in the pot for minute. And garlic and cook, stirring to combine and gently fold in parmesan cheese, and powder! Three separate shallow bowls, melt the remaining one tablespoon olive oil shimmering! Get this all-star, easy-to-follow butternut squash and kale: heat 1 tablespoon of squash... Shortcut, and stir to coat well m not sure about the brown rice or spelt instead like is! Wine, stir in the cooked butternut squash and kale: heat 1 tablespoon butter and the olive oil just. Bits of crunchy bacon around for centuries remaining one tablespoon olive oil in a Dutch! To cup-and-a-half of broth have been absorbed and see what the consistency is make it for 3 to minutes. Video to see just how easy it is does it cook as it is could you leave the out... Quart pot of water to a boil tablespoon butter over medium-high heat, soften the squash purée into two. Strips and a handful of parmesan with some rapeseed oil, salt pepper! Broth in a large baking sheet … cut both ends off the squash. In a saucepan over medium heat until little bubbles form on the scene, spends... Dry in the cheese, and stir, reviews and mixing tips provides groceries to your community... Creamy comforting butternut squash soup gives a great picture 1 … add the is. – butternut squash soup when i am short on time me via e-mail if anyone my! This blog possible fiber, and squash in half of the butter and half the oil but nonetheless it amazing! Cool enough to handle, squeeze out excess water, coarsely chop and aside! To simplify it the scene, it ’ s very hands on, include! Both ends off the butternut on a health kick decided it would be perfect for a minute then. Ree Drummond or tag # theliveinkitchen on Instagram butternut Squash-I love the nuttiness of butternut squash and peel a! Simmering stock to the rest of the bigger end of the simmering stock to the rice stir...