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    You are in: Home / Recipes / Squash and Kale Risotto Recipe
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    Squash and Kale Risotto

    Squash and Kale Risotto. Photo by poetesstx

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Sharon123's Note:

    Containing low fat, vitamin rich additions of kale and orange fleshed squash, risotto is delicious, nutritious, economical, and versatile! See how easy this is to prepare! This is from The Moosewood Low Fat Favorites Cookbook. Cook time is approximate.

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    Units: US | Metric

    • 1064.65-1182.95 ml vegetable stock
    • 236.59 ml minced onion
    • 9.85-14.78 ml olive oil
    • 354.88 ml arborio rice
    • 118.29 ml dry white wine (May use white grape juice) (optional)
    • 473.18 ml peeled and cubed winter squash (3/4 to 1 inch cubes)
    • 709.77 ml stemmed and chopped kale, packed (about 1/2 pound before stemming, May use other greens)
    • 0.59-1.23 ml nutmeg
    • 4.92 ml freshly grated lemon, rind of
    • salt & fresh ground pepper
    • 59.14 ml grated pecorino cheese or 59.14 ml parmesan cheese


    1. 1
      Bring the vegetable stock to a boil and then reduce it to a simmer.
    2. 2
      Meanwhile, in a heavy saucepan, preferably nonstick, saute the onions in 2 teaspoons of the oil for about 5 minutes, until softened but not browned.
    3. 3
      Add more oil, if necessary, to prevent sticking.
    4. 4
      Using a wooden spoon to avoid breaking the grains, add the rice and stir until it is well coated with oil.
    5. 5
      Add the wine, if using.
    6. 6
      When it is absorbed (it won't take long), ladle in 2 1/2 cups of the simmering stock, 1/2 cup at a time, stirring frequently for 2 to 3 minutes between each addition, until the rice has absorbed the liquid.
    7. 7
      Add the squash and the kale and stir.
    8. 8
      Continue adding 1/2 cup of broth every few minutes for about 10 minutes, stirring often, until all of the stock has been added and the rice is tender but firm.
    9. 9
      Add the nutmeg, lemon peel, and salt and pepper to taste.
    10. 10
      Remove the risotto from the heat, stir in the cheese, and serve immediately.
    11. 11
    12. 12
    13. 13
      In addition to or in place of kale, add any of the following:.
    14. 14
      chopped Swiss chard, cabbage, radicchio, or fresh fennel, chopped celery, roasted red peppers, sun dried tomatoes, green peas, green beans, or even seedless black grapes.
    15. 15
      This is great served with fish or chicken!

    Ratings & Reviews:

    • on April 19, 2010


      I have never used kale or made a risotto. This recipe tasted wonderful and is nutrient dense. My only "whine" is the reduction time for the broth. It takes some stamina to make this dish, but well worth it! I'll definitely make it again. Thanks for sharing your recipe!

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    • on March 11, 2009


      Just made this for dinner but had to sample it . We do not seem to have kale in Australia so I used a combination of peppers and spinach and of course the squash or pumpkin as we call it here with great results !!! I used vegie stock but topped it with a sprinkle of crispy bacon - so yummy - thanks Sharon.

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    • on October 23, 2008


      This was my first time eating or making risotto. DH and I really enjoyed it. I found the kale a little over cooked for my liking. Other than that, this is a delicious dish.

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    Read All Reviews (7)


    Nutritional Facts for Squash and Kale Risotto

    Serving Size: 1 (255 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 350.6
    Calories from Fat 28
    Total Fat 3.1 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 25.9 mg
    Total Carbohydrate 73.5 g
    Dietary Fiber 4.6 g
    Sugars 3.0 g
    Protein 7.4 g

    The following items or measurements are not included:

    vegetable stock

    pecorino cheese

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