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kale risotto with butternut squash and bowl of salad

Butternut squash and kale risotto

Mandy Mazliah
This is my new favourite risotto recipe. Butternut squash and kale ensure that this creamy vegan risotto is packed full of both flavour and goodness. Gluten free, dairy free and vegan.
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Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine Italian, Vegan
Servings 4 people


  • 1 tbsp olive oil
  • ½ butternut squash peeled and diced
  • 1 tbsp olive oil
  • 1 onion peeled and chopped
  • 3 cloves garlic crushed
  • 250 g arborio risotto rice
  • 200 ml vegan white wine
  • 700 ml vegetable stock
  • 300 g cavolo nero washed, removed from stems and shredded
  • 3 tbsp nutritional yeast or vegan parmesan alternative
  • salt and pepper

To serve

  • pumpkin seeds optional
  • salad leaves


  • Preheat the oven to 180°C (fan)/200°C/gas mark 6.
  • Place the diced butternut squash into a roasting tin, drizzle with 1 tbsp olive oil and roast for 20-30 minutes, stirring halfway, until soft.
  • Meanwhile heat 1 tbsp olive oil in a large saucepan. Add 1 chopped onion and sauté for 5-10 minutes until translucent. Stir often.
  • Add 3 cloves crushed garlic, stir well and cook for 1 minute.
  • Add 250g arborio risotto rice. Stir until coated in the oil and onion mixture.
  • Add 200ml white wine, stir well and cook until the liquid has been absorbed.
  • Now add a ladleful of hot vegetable stock and stir well. Continue stirring gently until all the stock has been absorbed by the rice.
  • Add a further ladleful and continue stirring.
  • Repeat until the stock has almost been used up and the rice is al dente. This will take around 20 minutes.
  • With the last ladleful of stock stir through 300g shredded cavolo nero and cook until wilted.
  • Finally add 3 tbsp nutritional yeast or a vegan parmesan cheese alternative.
  • Season to taste with salt and pepper.
  • Serve with salad and toasted pumpkin seeds if liked.
Keyword kale risotto
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