You guys, this is the perfect recipe to make for an elegant date night during Fall. It’s creamy and super delectable. You can’t go wrong with a big bowl of Fall Risotto with Butternut Squash and Kale.
Jump to RecipeWhen I think comfort food this is it. While it may take some time to stand there and stir the risotto, I promise you it will be worth it in the end. Risotto gets a reputation for being a super tedious meal to make, however what most people are not aware of is just how few ingredients you need to make this delectable meal! This Fall Risotto with Butternut Squash and Kale calls for just 10 ingredients. I’m sure you already have at least 5 or 6 ingredients on hand!
The beautiful thing about risotto is that there are thousands of different combinations you can make. But I think this one takes the W. Perfect for fall and an elegant meal to serve for date night and even for family and friends. I love watching how just 3/4 of a cup of arborio rice can triple in size and get so creamy and tasty in just 30 minutes. Time to get to cooking! Let me know in the comments below if you try my Fall Risotto with Butternut Squash and Kale recipe. I’d love to hear your thoughts!
Tips
- Use Hot Stock – this allows for the temperature not to drop when you’re adding it to your rice. This also allows for the rice to absorb the stock quicker which leads to a creamier risotto
- Always Keep Stirring – allows the starches to release to create a super creamy consistency. Some people find it relaxing(like me) others find it super annoying. My personal tip to find it relaxing is put on your favorite music and pour a nice glass of wine and get to stirring.
- Massage Your Kale – I know this might sound weird but actually it’s a step you can’t miss! Massaging your kale before you add it to the risotto is going to allow it to become more tender. This is also another therapeutic step in the process of this risotto recipe. Once my kale is washed and chopped into bite sized pieces, I like to add a little EVOO and S&P and massage for about 3 minutes.
What You Need to Make It
- Butternut Squash – cut the squash in 1/2 to 1/4 cubes so that it will cook in the same time that you’re making the risotto. It’s going to taste similar to a Sweet Potato but it has less calories and less starch!
- Arborio Rice – Italian Short Grain Rice
- Shallot – I feel this gives the mixed flavor of both garlic and onion and who’s going to pass up on less chopping in the kitchen!?
- White Wine – for the risotto and the chef of course! I’d stick with a dry white like Pinot Grigio or Sauvignon Blanc.
- Vegetable Broth – You can use store bought here.
- Kale (or spinach) – this adds a burst of color to your risotto and another way to add more veggies to your meals.
- Parmesan Cheese – because who doesn’t want even more creaminess into their risotto!?
- Butter
- Olive Oil
- Salt & Pepper
Read below for full measurements and instructions
Fall Risotto with Butternut Squash and Kale
Ingredients
Method
- Preheat oven to 400°F and place your broth in a pot over medium heat.
- Peel your butternut squash and dice into 1/4 to 1/2 inch cubes. Place squash in a bowl and toss with EVOO and Salt & Pepper. Place on baking sheet with parchment paper and bake for 20-30 minutes.
- In a large pot over medium-high heat, melt the butter and add in the shallot until it softens, about 1-2 minutes.
- Add in the arborio rice and stir for about a minute. Then add in the wine and continue to stir until wine is absorbed.
- Start adding the warm broth, 1 cup at a time and continue to stir often until the broth is all absorbed. Continue with remaining broth.
- Add in the Kale, Parmesan Cheese & Butternut Squash. Stir to incorporate everything. If the risotto is too think, add a little more broth to get it to your favorite consistency.
