Winter Squash & Kale Risotto w/Pine Nuts
By 30 Minutes or Less
Enjoy this risotto anytime of the year with fresh or frozen squash!

Like Share Print
  • Prep Time: 30 minutes
Category: Main Dishes
Serves: 4
Cups of Fruits & Vegetables per Serving: 8/10
Think Variety; Think Color: Yellow/Orange, White

Ingredients

2 tsp olive oil

1 cup onion, diced

3 cloves garlic, minced

1 cup brown rice, short-grain

2 Tbsp pine nuts

20 oz vegetable broth, low-sodium

12 oz (1 1/2 cups) fresh or frozen winter squash, thawed and diced

2 cups kale, finely chopped

Directions

  1. Heat oil in large, shallow saucepan over medium heat. Add salt, onion, garlic. Saute for 2 minutes.
  2. Stir in rice and pine nuts and toast for approximately 2 minutes, stirring occasionally.
  3. Add 1/2 cup broth. Cook on medium heat, stirring often until liquid is nearly absorbed. Add another 1/2 cup, stirring occasionally.Once liquid is absorbed, add diced squash and another 1/2 a cup of broth, stirring often. Add additional broth in 1/2 cup increments.
  4. Add the kale with the last 1/2 cup of broth. Cook mixture until broth is absorbed and kale is soft and bright green.
  5. Serve.

Nutritional Information

  • Calories:    320
  • Carbohydrates:    61g
  • Total Fat:    7g
  • Cholesterol:    0mg
  • Saturated Fat:   0.5g
  • Dietary Fiber:    5g
  • % of Calories from Fat:    20%
  • Sodium:    105 mg
  • Protein:    8g
  • Recipe Credit

 

 

Make a Comment:

  • 0 new comments
Showing 0 comments
No comments yet.