Kale and Butternut Squash Risotto with Jersey Butter

4.1(0 ratings)

🍂 Autumn

❄️ Winter

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

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1largeOnion(finely chopped)

2tbspOlive oil

320gArborio rice

400gButternut squash(peeled and diced)

200gKale(stems removed, chopped)

1.5litresVegetable stock(kept warm)

150mlWhite wine

3clovesGarlic cloves(minced)

60gJersey butter(divided)

80gParmesan cheese(grated)

8leavesFresh sage

to tasteSalt

to tasteBlack pepper

Total Cost

£0.00

£0.00 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.

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

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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

Dietary Information

Vegetarian

Gluten-Free

Wine Pairings

No wine pairing suggestions available for this recipe.

Kale and Butternut Squash Risotto with Jersey Butter

Ingredients