Making Thyme for Health · by Sarah Rotavera
Butternut Squash and Kale Risotto
NUTRITION · PER SERVING60M COOK
CAL 20%·PRO 16%
CARBS 59G58% OF CAL
3G FIBER0G ADDED0G INTRINSIC52G OTHER5G TOTAL SUGAR
FAT 12G28% OF CAL
6G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy risotto with roasted butternut squash, kale, and sage. Rich and comforting, this vegetarian main is elegant enough for company.
mainitalian🍲 stockpotgluten freevegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons vegan butter (or olive oil)
- 1 onion (finely chopped)
- ½ teaspoon fine sea salt (plus more to taste)
- 2 cups butternut squash (cut into ½-inch cubes)
- 3 garlic cloves (minced)
- 1 teaspoon dried sage
- 1 cup arborio rice
- ¾ cup dry white wine (such as sauvignon blanc)
- 4 cups vegetable broth
- 2 cups chopped lacinato kale
- ½ cup vegan parmesan (plus more for topping)
At a glance
PER SERVING · TIME 60M
CAL 20%·PRO 16%
CARBS 59G58% OF CAL
3G FIBER0G ADDED0G INTRINSIC52G OTHER5G TOTAL SUGAR
FAT 12G28% OF CAL
6G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 1112mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 519mg
- Calcium
- 64mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1112MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.