Baby Kale with Butternut Squash Risotto Recipe

A warming, fresh risotto with citrus notes from the wine and lemon


  • 160g Arborio Rice
  • 1 Glass of Dry White Wine
  • 2 Glass of Diluted Good Quality Chicken Stock (or beef/vegetable stock)
  • 1 Large Butternut Squash
  • 1 Red Onion (finely chopped)
  • 1 Garlic Clove (finely chopped)
  • 1 tbsp Dried Mixed Italian Herbs
  • 1 tbsp Crème Fraiche
  • 30g Grated Parmesan (plus extra for garnish)
  • A Knob of Butter
  • A Few Sprigs of Thyme and Rosemary (stalks removed and finely chopped)
  • 1/2 a Bag of Baby Kale (garnish)
  • 1 Handful Toasted Pine Nuts (garnish)


  1. Peel the butternut squash and chop into small cubes. Combine with the rosemary and thyme, season and drizzle with vegetable oil. Roast in a 180 ℃ oven for 30 – 40 minutes until soft and slightly crisp. Remove and set aside.
  2. Whilst the squash roasts, in a large pan melt the butter and gently fry the red onion with the garlic and mixed Italian herbs, stirring often, until completely soft (10 minutes or so). If it begins to catch add a splash of water.
  3. Add a little vegetable oil to the same pan followed by the arborio rice and fry gently for 2 minutes.
  4. Add the white wine and stir until it has nearly all been absorbed by the rice. Do the same with the stock in small batches until the liquid has been absorbed by the rice each time. Continue to stir frequently.
  5. Taste the rice. If it is still too hard, continue adding hot water in batches until the rice just has a bite to it.
  6. Stir through the parmesan, crème fraiche and half of the butternut squash. Season.
  7. Mix the baby kale with the pine nuts and remaining butternut squash, add a drizzle of olive oil and add to the dish as a garnish.
  8. Serve with extra parmesan!

Recipe by Lunch BXD
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