Butternut Squash Baked Risotto

11 65 589
Ingredients Minutes Calories
Prep Cook Servings
20 min 45 min 4
Butternut Squash Baked Risotto
Health Rating


1 1/2 cup Arborio rice
1 dash Black pepper
1 squash Butternut squash (peeled, diced, about 4 cups)
1 pinch Coarse salt
4 cup chopped Curly kale (stems removed, cut crosswise into 1/2-inch strips)
2 tbsp Extra virgin olive oil
4 tbsp Parmesan cheese, grated (for serving)
2 small shallot(s) Shallots (diced)
1 tsp Thyme, fresh (leaves)
4 cup Vegetable stock/broth, low sodium
1/2 cup White wine, dry


Preheat oven to 400 degrees.

In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute.

Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add squash and broth; bring mixture to a boil. Stir in kale.

Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.


Nutrition Facts

Per Portion

Calories 589
Calories from fat 90
Calories from saturated fat 42
Total Fat 10.0 g
Saturated Fat 4.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.0 g
Monounsaturated Fat 16.4 g
Cholesterol 5.6 mg
Sodium 324 mg
Potassium 1708 mg
Total Carbohydrate 110 g
Dietary Fiber 8.9 g
Sugars 9.8 g
Protein 13.8 g

Dietary servings

Per Portion

Grain 2.0
Milk Alternative 0.1
Vegetables 5.9

Energy sources