Vegetarian

Butternut Squash Risotto with Greens is for Dinner.

Butternut Squash Risotto with Greens takes 30 minutes to prepare.

Butternut Squash Risotto with Greens takes 30 minutes to cook.

Butternut Squash Risotto with Greens makes 4 servings.

The ingredients for Butternut Squash Risotto with Greens are:

1/4 cup shredded Parmesan cheese
4 cups vegetable broth, 4 cup
2 ounces white wine
2 tsp olive oil
1/4 tsp ground nutmeg
1 cup cubed butternut squash
1 clove minced garlic
1 cup chopped Swiss chard
1 cup chopped collards
3/4 cup Arborio rice
1/2 cup sliced leeks

Here is how you make Butternut Squash Risotto with Greens:

Heat 4 cups of vegetable broth or stock and keep warm on low heat.Preheat oven to 400 degrees.Toss peeled and cubed squash with 1tsp olive oil, dash of salt, pepper and minced garlic clove. Roast about 20 minutes, until tender. Set aside.Boil some water and simmer greens for about 4 minutes. Drain, cool, chop coarsely and set aside. (You can sub kale for either or both the chard and collards)Heat 1 tsp oil in a heavy saute pan and saute the leeks for a couple of minutes, until they soften. Add the rice and cook for another couple of minutes, stirring constantly. Add wine and allow rice to absorb it. Add stock, slowly, 1 cup at a time, continuing to stir gently and allowing rice to absorb stock before adding more. Add two cups of broth total.Stir in the squash and the greens. Reduce heat to low and continue to cook, adding stock 1/2-3/4 cup at a time until rice is tender. The rice should be a little saucy. Add pinch of nutmeg and stir in the cheese. Adjust seasoning to taste. Serve immediately.

The nutritional information for Butternut Squash Risotto with Greens is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 152.4

• Total Fat: 3.9 g
• Cholesterol: 3.6 mg
• Sodium: 310.4 mg
• Total Carbs: 23.0 g
• Dietary Fiber: 4.1 g
• Protein: 4.5 g

The dietary needs meet for Butternut Squash Risotto with Greens is Vegetarian