This Butternut Squash Risotto with Kale is cozy, creamy, and packed with fall flavor. It blends roasted butternut squash, earthy sage, and hearty kale into a comforting meal that feels gourmet but is simple to make. This recipe is perfect for dinner parties or weeknights when you want something rich but not too heavy.
Ingredients Needed to Make this Butternut Squash Risotto
- Butternut Squash – Adds creaminess and natural sweetness. Roasting deepens the flavor and gives the risotto its golden color.
- Olive Oil – For roasting and frying the sage. Infuses the risotto with a subtle, aromatic flavor.
- Sage – Adds earthy depth. Frying the leaves gives the oil a crispy garnish and flavors it.
- Vegan Chicken Broth or Vegetable Broth – keeps the risotto rich and savory, while also helping the rice cook evenly.
- White Onion – Provides a base flavor. Dicing it small ensures it melts into the risotto.
- Salt – Balances the squash’s sweetness.
- Garlic – Enhances the aroma and adds depth.
- Arborio Rice – Essential for creamy risotto. It releases starch as it cooks, creating a rich texture.
- Dry White Wine – Adds brightness and helps deglaze the pan. Choose a dry variety, such as Sauvignon Blanc.
- Kale – Adds texture, nutrients, and color. It wilts beautifully into the risotto.
- Vegan Butter – Gives a silky finish. Adds richness without dairy.
- Vegan Parmesan – Adds umami and helps thicken the risotto.
- Lemon Juice – Brightens and balances the dish.
- Nutmeg – Adds subtle warmth and complements the squash.
- Black Pepper – For seasoning and balance.
Find the full printable recipe here: Butternut Squash Risotto with Kale
