Butternut Squash Risotto with Kale
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, cozy risotto with roasted butternut squash, earthy sage, and hearty kale. Rich but not heavy, it feels gourmet while remaining simple to make. Perfect for fall dinners, whether weeknight comfort or dinner party fare.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small butternut squash (1½ cups mashed)
- 3 tablespoons olive oil
- 10 sage leaves
- 4½ cups vegan chicken broth or vegetable broth
- 1 white onion, diced
- ¼ teaspoon salt
- 4 cloves garlic, minced
- 1 tablespoon chopped sage
- 1 cup arborio rice
- ½ cup dry white wine
- 1 bunch of kale, destemmed and chopped
- 1 tablespoon vegan butter
- ½ cup vegan parmesan
- Juice of ½ lemon
- ¼ teaspoon nutmeg
- Black pepper, to taste
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 15m
- Sodium
- 438mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1099mg
- Calcium
- 176mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 438MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.