This butternut squash and kale risotto is comfort food in a bowl.
It’s creamy, cozy, and packed with fall flavor.
The roasted squash brings natural sweetness, while the kale adds a hearty bite.
The whole thing gets finished with a little vegan butter to make it silky and rich.
It’s one of my favorite weeknight dinners when I want something warm and satisfying but still wholesome.
What You’ll Need
- 1 small butternut squash (about 2 cups diced)
- 1 tablespoon olive oil
- ½ teaspoon salt (for roasting)
- 1 tablespoon vegan butter (for finishing)
- 1 tablespoon olive oil (for risotto)
- ½ white onion, finely diced
- 2 cloves garlic, minced
- ¾ cup arborio rice
- ¼ cup dry white wine (optional)
- 3 cups vegetable broth, warmed
- 2 cups chopped kale, stems removed
- ¼ teaspoon black pepper
- Salt to taste
Why I Love This Recipe
This risotto was born on a chilly Sunday night when I had a bunch of kale and one lonely squash in the kitchen. I didn’t want soup, and I didn’t want to go to the store. Risotto sounded fussy, but it turned out to be the most soothing thing I could make — stir, sip some wine, and in the end, it came together like magic.
- It’s creamy and rich without any dairy
- You can taste the seasons in every bite
- Feels fancy, but it’s actually really easy
- Great for using up what you have in the fridge
- It reheats well for lunch the next day
Servings and Time
Serves: 2 large or 3 small bowls
Total Time: 40 minutes
Macros (per serving, based on 3 servings)
- Calories: 310
- Carbs: 42g
- Protein: 6g
- Fat: 12g
- Fiber: 5g
- Sugar: 4g
Why This Recipe Works (Quick Science)
Arborio rice has a high starch content that naturally creates creaminess as it cooks. You don’t need cream or cheese — just patience and steady stirring. Roasting the butternut squash concentrates its sweetness and gives it those irresistible caramelized edges. Kale softens perfectly at the end, adding a little texture and color without overcooking.
Common Mistakes
- Not roasting the squash long enough – Undercooked squash is tough, not tender. Let it get golden.
- Using cold broth – Warm broth helps the rice cook evenly without cooling down the pan.
- Rushing the risotto – Add broth slowly and stir often for that creamy finish.
- Skipping the butter – That final tablespoon of vegan butter gives it restaurant-level silkiness.
What to Serve With
- A crisp green salad with lemon vinaigrette
- Garlic-roasted mushrooms
- Warm crusty bread
- A glass of white wine or sparkling water with lemon
FAQ
Can I use another type of rice?
Technically yes, but arborio is best for creaminess. Long grain won’t give the same texture.
Do I have to use wine?
Nope! You can skip it or use a splash of lemon juice or extra broth.
Can I make it oil-free?
You can sauté with broth instead of oil, but you’ll lose some richness.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth.
Substitutions and Variations
- Swap kale for spinach or Swiss chard
- Use sweet potatoes instead of squash
- Add mushrooms or peas for extra texture
- Stir in a spoon of cashew cream at the end for extra richness
- Top with toasted pine nuts or vegan parmesan
Tools Required
- Knife and cutting board
- Baking sheet
- Medium pot
- Wooden spoon or spatula
- Small ladle
- Measuring cups and spoons
Make Ahead Tips
- Roast the squash ahead and store it in the fridge for up to 3 days
- Warm the broth before you start — you can keep it in a pot on low heat
How to Make Butternut Squash and Kale Risotto
Step 1: Roast the squash
Preheat your oven to 425°F. Toss 2 cups peeled and diced butternut squash with 1 tablespoon olive oil and ½ teaspoon salt. Spread on a parchment-lined baking sheet and roast for 25–30 minutes, until golden and tender.
Step 2: Sauté the aromatics
In a medium pot, heat 1 tablespoon olive oil over medium heat. Add ½ finely diced white onion and 2 cloves minced garlic. Cook for 2–3 minutes until soft and fragrant.
Step 3: Toast the rice
Add ¾ cup arborio rice to the pot. Stir to coat with oil and aromatics. Toast for about 2 minutes, until the edges of the rice look slightly translucent.
Step 4: Deglaze with wine
Pour in ¼ cup dry white wine (if using) and stir constantly until the liquid is mostly absorbed.
Step 5: Add broth gradually
Add 3 cups warm vegetable broth, one ladle at a time, stirring often and waiting until each addition is mostly absorbed before adding the next. This takes about 20 minutes total.
Step 6: Add kale and squash
Once the rice is tender and creamy, stir in 2 cups chopped kale and the roasted squash. Cook for 2–3 more minutes until kale is wilted.
Step 7: Finish with butter and season
Turn off the heat and stir in 1 tablespoon vegan butter, ¼ teaspoon black pepper, and more salt to taste. Let rest 2 minutes before serving.
Step 8: Plate and serve
Spoon the risotto into a round bowl. Top with extra squash if you like and serve warm.
Leftovers and Storage
Store any leftovers in a sealed container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth to bring back the creaminess.
Let’s Wrap It Up
This risotto is cozy, nourishing, and easy enough for a weeknight. It’s the kind of meal that feels a little special without being fussy. Give it a try, and when you do, leave a comment and tell me how it went or what you added!