Butternut Squash and Kale Risotto

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!


  1. 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. 2 Mix the veg stock cube in a pan with a litre of water, then bring to the boil and remove from heat.

  3. 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. 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. 5 Add the stock little by little and cook over a moderate heat until all liquid is absorbed.

  6. 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. 7 Stir the roast squash, trimmed kale and Italian-style hard cheese into the cooked rice and mix well.

  8. 8 Season with salt and pepper and finish with butter. Plate up and tuck in!


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

Serves 4

Total time required 40 mins

  • Preparation time: 15 mins
  • Cooking time: 25 mins