Squash and Kale Risotto

Author:Inspired by Moosewood Low-Fat, pg. 192
Yield:4 servings
Prep time: 01:00
Category:Main Courses


4 1/2 to 5 cups vegetable broth
1 cups onions, minced
2 to 3 tsp. olive oil
1 1/2 cups arborio rice
1/2 cups dry white wine (optional)
2 cups winter squash, peeled and cubed
1/2 lb. kale, stemmed and chopped
1 tsp. lemon peel, freshly grated
 salt and freshly ground black pepper to taste
1/4 cups Parmesan cheese, grated


  1. Bring the vegetable stock to a boil and then reduce to a simmer.
  2. Meanwhile, in a heavy saucepan, sauté the onions in 2 tsp of olive oil for about 5 minutes, until softened but not brown. Add more oil, if necessary, to prevent sticking. Using a wooden spoon, add the rice and stir until it is well-coated with oil.
  3. Add the wine, if using. When it is absorbed (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.
  4. Add the squash and kale and stir.
  5. 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.
  6. Add the lemon peel, salt and pepper to taste. Remove the risotto from the heat, stir in the cheese and serve immediately.


Nutrition Facts

4 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 7g11%
Saturated Fat
Trans Fat
Total Carbohydrate 80g27%
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein 12g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.