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Butternut Squash and Kale Risotto with a Simple Arugula Side Salad
THE FORKED SPOON25Ingredients
75Minutes
530Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups butternut squash (chopped into small cubes)
- 1 Tbsp. olive oil
- pepper
- salt
- 1/4 tsp. chili powder
- 2 Tbsp. 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 Tbsp. half and half
- salt
- pepper
- 1 tsp. 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 oz. baby arugula (fresh)
- 2 tsp. olive oil
- 1 tsp. freshly cracked black pepper
- 2 tsp. lemon juice (freshly-squeezed)
- 1 tsp. orange juice (freshly-squeezed)
- salt (to taste)
- shaved Parmesan cheese (Freshly, for serving)
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium1990mg83% |
| Potassium1030mg29% |
| Protein12g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate78g26% |
| Dietary Fiber10g40% |
| Sugars9g |
| Vitamin A390% |
| 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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