Side Items

Butternut squash and kale risotto takes several minutes to prepare.

Butternut squash and kale risotto takes several minutes to cook.

Butternut squash and kale risotto makes 11 servings.

The ingredients for Butternut squash and kale risotto are:

1 tsp olive oil
1.5 lbs cubed butternut squash
10 oz kale, chopped
2 large onions, diced
2 Tbsp minced garlic
1.5 cups uncooked arborio rice
4 cups chicken stock
2 cups water
1 tsp red pepper flakes
salt
pepper
6 Tbsp grated parmesan cheese

Here is how you make Butternut squash and kale risotto:

Preheat oven to 425 F. Spray baking pan with cooking spray. Arrange butternut squash in bottom of pan, spray with cooking spray, and sprinkle with salt and pepper. Bake for 20 minutes.Heat oil in large pan on stove. Saute onions and garlic until onions are translucent. Add rice and red pepper flakes, stir for a couple of minutes over heat. Add chicken broth one cup at a time. Stir rice often. Add cooked butternut squash, kale, and 2 cups water. Stir often, until liquid is absorbed (risotto should be creamy). Add parmesan cheese, stir to mix, and serve.Serving Size: Makes 11 1-cup servingsNumber of Servings: 11Recipe submitted by SparkPeople user MICRONERDCHICK.

The nutritional information for Butternut squash and kale risotto is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 152.8

• Total Fat: 1.0 g
• Cholesterol: 1.8 mg
• Sodium: 387.7 mg
• Total Carbs: 33.3 g
• Dietary Fiber: 1.7 g
• Protein: 4.1 g