• Search
  • Saved Recipes
  • About
  • Browse Recipes
  • Recipe Index

Main Navigation

  • Recipe Index
  • About
  • Saved Recipes

The Forked Spoon

Eat Healthy • Adventure Often

  • Browse Recipes
  • Breakfast
  • Salads
  • Soups
  • Sides
  • Dinners
  • Desserts
  • By Diet

Home » Main Course » Butternut Squash and Kale Risotto with a Simple Arugula Side Salad

Butternut Squash and Kale Risotto with a Simple Arugula Side Salad

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
November 18, 2016
5 from 7 votes


Last Updated June 13, 2020 | 4 Comments

This post may contain affiliate links. Read my disclosure policy.

231 shares
jump to recipe

Comforting and creamy, this Butternut Squash and Kale Risotto is the perfect winter meal for easy entertaining.

skillet full of Butternut Squash and Kale Risotto with a Simple Arugula Side Salad

It’s that time of year again, you guys…wine time!

Ok ok, that’s not true. In my world, it’s wine time anytime after 4pm pretty much 365 days a year. BUT, it’s officially the holiday season, which means I will no longer be sipping my “mommy juice” solo.

Actually, what it means is that there will be a whole lot of entertaining friends and family over the next month, so it’s time to get ready.

Are you ready?

Yes! No? Either or, that’s ok. I totally get it, the holidays can be stressful. That’s what the wine is for, remember? (totally kidding!…a little)

Most meals I like to prepare- especially if it’s for company- need to be fast, easy and delicious (obviously). Sometimes, however, i’ll make an exception to my time rule if a meal is really really worth it. After all, I’d much rather be socializing than cooking; however, this Butternut Squash and Kale Risotto is an exception I am happy to make.

Here’s the thing about risotto- it’s needy. It demands a lot of attention. And it’s 100% worth it. Risotto is rich, creamy, and oh so wonderful! Adding vegetables to the dish is optional, but I couldn’t imagine eating a risotto without one kind of vegetable or another as a main player in the dish (but that should be no surprise if you’ve followed along here for a while- veggies are my fav).

Speaking of vegetables, I paired this risotto with a crisp, refreshing side salad- something to counterbalance the richness of the risotto. The combination together is pure perfection. I used baby arugula as my salad base, but feel free to use your favorite greens. Drizzle with olive oil, lemon and orange just, and salt and pepper, and that’s it. Oh yes, and the Parm. We can’t forget the Parm (Parmesan cheese, just in case there’s any confusion).

close up of spoon full of Butternut Squash and Kale Risotto with a Simple Arugula Side Salad in skillet

 

white full of Butternut Squash and Kale Risotto with a Simple Arugula Side Salad

Butternut Squash and Kale Risotto with a Simple Arugula Side Salad

Butternut Squash and Kale Risotto with a Simple Arugula Side Salad

5 from 7 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Comforting and creamy, this Butternut Squash and Kale Risotto is the perfect winter meal for easy entertaining.
Print Recipe Pin Recipe Rate Recipe Save Recipe Saved!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Salad
Cuisine American, Italian
Servings 4 servings
Calories 519 kcal

Ingredients
 
 

For the Risotto:

  • 4 cups butternut squash - chopped into small cubes
  • 1 tablespoon olive oil
  • salt + pepper
  • ¼ teaspoon chili powder
  • 2 tablespoon butter
  • 1 yellow onion - diced
  • 5 cloves garlic - minced
  • 1 cup arborio rice
  • 1 cup dry white wine - optional
  • 5 cups low sodium vegetable or chicken broth
  • 3 tablespoon half and half
  • salt + pepper - to taste
  • 1 teaspoon dried thyme
  • ½ cup Asiago cheese or Parmesan cheese - shredded (or a combination of the two)- plus more for serving
  • 2 cups fresh kale - finely chopped
  • 2 lemons - cut into wedges (for serving)

For the Salad:

  • 6 ounces fresh baby arugula
  • 2 teaspoon olive oil
  • 1 teaspoon freshly cracked black pepper
  • 2 teaspoon fresh lemon juice
  • 1 teaspoon freshly-squeezed orange juice
  • Salt - to taste
  • Freshly shaved Parmesan cheese - for serving
Prevent your screen from going dark

Instructions
 

For the Risotto:

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add butternut squash and stir to coat. Sprinkle with salt, pepper and chili powder. Continue to cook over medium heat until squash is a nice golden brown and starting to caramelize just a bit (but not mushy), stirring frequently to prevent burning. Carefully remove to a plate and set aside.
  • Meanwhile, in a separate pot, warm up vegetable (or chicken) stock and keep warm.
  • To the same skillet (that the butternut squash was cooked in) add the onion and sauté for 3-4 minutes over medium heat, stirring frequently. Add the minced garlic to the onion and cook for an additional minute before stirring in the arborio rice. Sauté the rice with the onion and garlic for 1-2 minutes, stirring to prevent browning. Add the white wine and cook, stirring continuously, until at least half of the liquid has been reduced.
  • Reduce heat to medium-low and gently stir in the warm vegetable broth with the rice, 1 cup at a time. Gently stir and mix in the broth with the rice as it is being added. Once the liquid is absorbed into the rice, add an additional 1 cup of broth to the rice. Continue with this method until rice reaches desired consistency- it should be done, but still have a bit of firmness left to it (in other words, el dente). I ended up using 4 full cups of broth.
  • Stir in half and half, salt and pepper (to taste), dried thyme, shredded cheese and chopped kale. Mix well. If it seems to thick, add an additional 1/2 cup warm broth and gently mix to combine. Cook on low until kale is cooked and seasoning has been adjusted to your preference. Gently stir in the cook squash and garnish with additional red chili flakes or Parmesan cheese and fresh lemon juice.
  • Serve immediately (although leftovers are also fantastic).

For the Salad:

  • Toss all ingredients together in a large bowl just before serving. Garnish with freshly shaved Parmesan cheese.

Nutritional Information

Calories: 519kcal | Carbohydrates: 74g | Protein: 12g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 1459mg | Potassium: 937mg | Fiber: 7g | Sugar: 9g | Vitamin A: 17915IU | Vitamin C: 82.1mg | Calcium: 348mg | Iron: 4.9mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Butternut Squash and Kale Risotto, Butternut Squash Kale Risotto, Butternut Squash Risotto, Kale Risotto
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

231 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Shiela Otter says

    October 26, 2020 at 7:03 am

    5 stars
    The best recipe ever I used the white pumpkin( our squash in the philippines.) I can eat this over and over again. I posted my picture of the finished product on my IG lala_1978

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      October 26, 2020 at 12:59 pm

      Thanks for the kind comment Shiela 🙂

      Reply
  2. Larry H. says

    January 26, 2020 at 11:28 am

    5 stars
    Hello Jessica,
    I came to find your recipe which looked awesome. Great pictures as well. My son was coming by for dinner and I was looking for something a bit different and more vegetarian. It was easy to make, but a bit of attention while making it. The risotto was delicious-truly awesome! I sliced up some red & yellow bell peppers, slices of red onion with the arugula which is a favorite salad of mine.
    Thanks so much for sharing.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      January 26, 2020 at 2:35 pm

      Thanks for the positive feedback Larry 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

Reader Favorites

  • White bowl filled with homemade chicken soup. The Best Chicken Soup Recipe
  • Bok Choy being cooked in a wok with a spoonful of garlic sauce 10 Minute Garlic Bok Choy Recipe
  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl
  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)
  • 3 glasses of Bubble Tea on a table, with Boba at the bottom of the glasses Bubble Tea Recipe
  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade
  • About
  • Browse Recipes
  • Contact
  • Accessibility Statement

Copyright © 2023 · The Forked Spoon LLC • Disclosure