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My daughter has been pushing me to try butternut squash. So I owe this recipe to her.
My Butternut Squash Kale Risotto was super delicious. It is creamy, buttery and super moist. My wife hates the word moist. How else would you describe this dish that has just the right amount of liquid? Back to this dish that has both color and texture. Those words are a common refrain on this blog.
Butternut Squash Kale Risotto
The butternut squash soup gives a great color to this dish and the contrast of the green kale creates a great picture. Going back to my daughter’s recommendation of the butternut squash. To be more exact, she told me to use butternut squash soup when I am short on time. She loves to use the butternut squash soup to make macaroni N cheese. I decided it would be perfect for a risotto.
I love risotto but do not make it too often because it is not my wife’s favorite dish. A few of the unique spins I have done with risotto include a DUCK BEET RISOTTO. What a cool color of purple infuse this dish. How about the yellow hue of this MEXICAN RISOTTO? And it has a pretty good kick too and some great texture from the beans and corn. The last fusion idea to share is my CAJUN STYLE OKRA RISOTTO. This last dish is so unique and okra is a vegetable that you need to try if you have not had it before.
The building of the butternut squash kale risotto.
Building of the Butternut Squash Kale Risotto
The butternut squash kale risotto plated.
Butternut Squash Kale Risotto Plated
Mushroom Kale Risotto
This mushroom kale risotto can be made vegan or add cheese & butter. To get the best result use warm broth and high heat as the rice absorbs the broth.
Ingredients
- 2 Cups Arborio rice
- 1/4 Whole Red Onion diced
- 2 Cloves Garlic minced
- 1 1/2 Tbsp Olive Oil divided
- 4 Cups Vegetable or Chicken Stock
- 1 Tsp Salt
- 2 Tsp Pepper
- 2 Tsp Oregano
- 1/4 Cup Parmesan cheese
- 1 Tbsp Butter optional
- 1 Bunch Kale rough chop
- 2 Pints Bella Mushrooms
Instructions
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Begin by heating 1/2 tbsp of the oil in a pot. Once warm, add the red onion and spices - cook for 2 - 3 minutes. Next, add in the garlic, mushrooms and kale and cook until the water is out of the mushrooms and the kale is wilted. Set aside.
Heat the stock in a pot and simmer.
Begin by heating the oil in a pot. soften for 3 - 4 minutes. Next, add the arborio rice and toast for 2 minutes stirring frequently.
Begin adding the stock to the rice and heat on medium high heat. Stir consistently and once the stock is absorbed, begin adding more stock gradually. You may need more than 4 cups of stock but you are adding stock until the rice looks creamy. Next, add back in the mushroom kale mixture and mix well. Finish, add Parmesan and a tbsp of butter if not making a vegan version.
Serve and enjoy!
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