Kale and Butternut Squash Risotto with Jersey Butter

A creamy vegetarian risotto featuring tender kale, sweet butternut squash, and finished with Jersey butter and parmesan. Luxurious comfort food.

Prep Time

15 minutes

Total Time

45 minutes

Calories

595 kcal

Difficulty

Medium

Equipment

2 items

Cost

£2.80/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

to tasteSalt

150mlWhite wine

£2.50

200gKale(stems removed, chopped)

£1.00

1largeOnion(finely chopped)

£0.30

2tbspOlive oil

£0.20

60gJersey butter(divided)

£0.80

320gArborio rice

£1.50

8leavesFresh sage

£0.75

3clovesGarlic cloves(minced)

£0.15

400gButternut squash(peeled and diced)

£0.80

to tasteBlack pepper

1.5litresVegetable stock(kept warm)

£1.20

80gParmesan cheese(grated)

£2.00

Total Cost

£11.20

£2.80 per serving

Instructions

1.
Heat the olive oil and 20g of Jersey butter in a large saucepan over medium heat. Add the diced butternut squash and cook for 8-10 minutes until golden and tender. Remove and set aside.
2.
In the same pan, add another 20g of butter. Add the chopped onion and cook for 5 minutes until soft.
3.
Add the garlic and rice, stirring for 2 minutes until the rice is coated and slightly translucent.
4.
Pour in the white wine and stir until absorbed.
5.
Add the warm stock one ladle at a time, stirring frequently and waiting for each addition to be absorbed before adding the next. This will take about 20-25 minutes.
6.
When the rice is almost cooked (still has a slight bite), stir in the kale and cook for 3-4 minutes until wilted.
7.
Stir in the cooked butternut squash, remaining 20g of Jersey butter, and grated parmesan. Season with salt and pepper.
8.
In a small frying pan, fry the sage leaves in a little butter until crispy.
9.
Serve the risotto immediately, topped with crispy sage leaves and extra parmesan.

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My Notes

Nutrition Information

Nutrition per serving (400g)

595 kcal / 2489 kJ

Carbs

78g

30% of RDA

Fat

24g

34% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

14 g

16% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

Keep the stock warm throughout - cold stock will slow down the cooking process.

Don't rush the risotto - the slow addition of stock creates the creamy texture.

The risotto should be creamy and flow slightly when spooned onto a plate.

Add a splash of Jersey cream at the end for extra richness.

Cooking Equipment

Large saucepan

Frying pan

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Creamy Jersey Clam and Potato Chowder with Crispy Pancetta

A comforting and flavorful clam chowder with a Jersey twist, featuring local clams and potatoes, topped with crispy pancetta for added texture and flavor.

45 minutes

4 servings

Easy

"This chowder provides a light, briny counterpoint to the richness of the risotto. The creamy texture echoes the risotto, while the clams and potatoes offer a distinctly Jersey flavour that precedes the Italian-inspired main course. The crispy pancetta adds a contrasting texture and smoky saltiness to stimulate the palate."

Dessert

Warm Pear and Almond Tart with Frangipane and Mascarpone Cream

A comforting and elegant dessert featuring sweet pears, nutty frangipane, and a light mascarpone cream, perfect after a hearty meal like risotto.

55 minutes

6 servings

Medium

"A pear and almond tart is a delightful way to finish the meal without being overly heavy. The sweetness of the pears and nutty frangipane complement the savory notes of the risotto, while the mascarpone cream provides a light, contrasting coolness that cleanses the palate. The warm tart echoes the comforting warmth of the risotto."