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Butternut Squash and Kale Risotto

Butternut Squash and Kale Risotto

By Morrisons
Published on 23 June 2021
You'll feel right at home with this delicious vegetarian classic - a roast squash and kale risotto deglazed with white wine and enriched with Italian-style hard cheese and butter. It's seen as a difficult dish, but see for yourself how easy it is to make!
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Time and servings

40 minsTotal time
4Servings
15 minsPrep time
25 minsCooking time

Ingredients

  • 1 vegetable stock cube
  • 50 g of butter
  • 340 g of arborio rice
  • 75 ml of olive oil
  • 2 garlic cloves
  • 1 butternut squash
  • 125 ml of white wine
  • 1 onion
  • 50 g of italian-style hard cheese, shavings
  • 1 pack of curly kale, curly

Method

  1. Step 1

    Start by preparing the vegetables. Peel and dice the squash to 10mm chunks, finely chop the onion, crush garlic and wash and trim 1/3 of the kale removing any stalks.
  2. Step 2

    Mix the veg stock cube in a pan with a litre of water, then bring to the boil and remove from heat.
  3. Step 3

    In another large pan, heat the oil over a medium heat and add the onions, cook gently without browning, for around 5 minutes. Add the garlic, stirring for 1 minute.
  4. Step 4

    Next, add rice and stir well to coat in oil for a couple of minutes. Then, add wine and stir well. (Meanwhile put the squash in a roasting dish with a little oil and roast for 15 minutes at 180 degrees)
  5. Step 5

    Add the stock little by little and cook over a moderate heat until all liquid is absorbed.
  6. Step 6

    Repeat the process until all the stock is used up and the rice is al dente. You may not need to use all the stock.
  7. Step 7

    Stir the roast squash, trimmed kale and Italian-style hard cheese into the cooked rice and mix well.
  8. Step 8

    Season with salt and pepper and finish with butter. Plate up and tuck in!