Butternut Squash and Kale Risotto with a Simple Arugula Side Salad

THE FORKED SPOON
25Ingredients
75Minutes
530Calories

Ingredients

US|METRIC
  • 4 cups butternut squash (chopped into small cubes)
  • 1 tablespoon olive oil
  • pepper
  • salt
  • 1/4 teaspoon chili powder
  • 2 tablespoons butter
  • 1 yellow onion (diced)
  • 5 cloves garlic (minced)
  • 1 cup arborio rice
  • 1 cup dry white wine (optional)
  • 5 cups vegetable broth (low sodium)
  • 3 tablespoons half and half
  • salt
  • pepper
  • 1 teaspoon dried thyme
  • 1/2 cup Asiago cheese (or Parmesan cheese - shredded, or a combination of the two- plus more for serving)
  • 2 cups kale (fresh, finely chopped)
  • 2 lemons (cut into wedges, for serving)
  • 6 ounces baby arugula (fresh)
  • 2 teaspoons olive oil
  • 1 teaspoon freshly cracked black pepper
  • 2 teaspoons lemon juice (freshly-squeezed)
  • 1 teaspoon orange juice (freshly-squeezed)
  • salt (to taste)
  • shaved Parmesan cheese (Freshly, for serving)
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    NutritionView More

    530Calories
    Sodium83% DV1990mg
    Fat28% DV18g
    Protein24% DV12g
    Carbs26% DV78g
    Fiber40% DV10g
    Calories530Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol30mg10%
    Sodium1990mg83%
    Potassium1030mg29%
    Protein12g24%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate78g26%
    Dietary Fiber10g40%
    Sugars9g18%
    Vitamin A400%
    Vitamin C180%
    Calcium35%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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