Butternut Squash and Kale Risotto

Friday night was a crazy party as usual. I went shopping at Whole Foods after work and then we hung out on the couch and watched a rerun of SNL. I dare you to be crazier than us. Go ahead, try.

In other news, I cracked open the new pasta maker that my wonderful and thoughtful grandmother sent me a few weeks ago. Her and my grandfather used to make pasta together so she bought one for Brandon and I to try our hand at it.

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We attempted a vegan and gluten free pasta this weekend and it wasn’t too shabby. I’m working on a post to share it on the blog soon.

After making some pasta, we took a 5 mile bike ride to our local Trader Joes for a few items.


It is starting to get warmer and a few signs of Spring are popping up!


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We’re really excited to start checking out some of the great hiking near where we live now that the weather is getting warmer too.

Now, about that risotto recipe. I know it might seem like I made risotto again just so that I could have an excuse to drink more wine but that’s not why I did it. I promise…Be right back

After making this recipe and this recipe, I had some left over squash and risotto that needed to be consumed by muah, pronto. As usual, I added some kale because I love kale.

I like my veggies to be crisp, not mushy. And kale (especially lacinato) is usually pretty good at not turning to mush so I add it to almost everything.

Butternut Squash and Kale Risotto

Adapted from Real Simple

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  • 1.5 cups Arborio Rice
  • 1 cup dry white wine (I used sauvignon blanc)
  • 4 cups vegetable broth
  • 3 cups diced butternut squash
  • 1 onion
  • 1 tablespoon minced garlic
  • 2 tablespoons olive oil
  • 2 tablespoon finely chopped fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup parmesan
  • 1/4 cup Italian blend (asiago, provolone, parmesan)

Begin by cooking the broth in a saucepan over low heat (I used boullion to make my broth) and then warm the olive oil in a sauté pan over medium heat. Add the squash, garlic and onion to the pan and cook for about 5 minutes. Then add in the rice and cook for a few more minutes. Next, pour in the wine and continue to stir for a few minutes until liquid has absorbed. Add in the vegetable broth 1/2 cup at a time while stirring. Make sure all of the broth is absorbed before adding the next 1/2 cup. This can take a while and may result in some drinking of the leftover wine. That’s okay, nobody’s judging you here.

Once all of the broth has been absorbed, add in the kale, sage and almost all of the cheese and drool over how amazing it smells stir well. Place on a plate and sprinkle with remaining cheese. Then dig in! This was easily one of my favorite dishes, it was really that good.