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Butternut Squash Risotto with Kale Recipe (Vegetarian, Gluten Free)

Butternut Squash Risotto with Kale is a healthy delicious recipe for seasonal fall vegetables: kale, onions, and butter nut squash.  This easy risotto recipe is a simple and healthy way to enjoy a complex tasting risotto without all the work! Can be made on the stovetop or in your pressure cooker or Instant Pot.

butternut squash risotto with kale recipe easy squash and kale recipes fall comfort food dinner ideas gluten free
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
 
I love a fresh and healthy risotto… but making it the traditional way on the stove top takes a lot of time and a lot of patience. This recipe is a true weeknight wonder!  I couldn’t even believe that you could make a proper risotto in the Instant Pot, but it the consistency turns out PERFECT.
 
We grew a ton of butternut squash in our garden this year and it was perfect in this risotto. I peeled and cubed up the squash, and it totally melted into this creamy and comforting risotto. This is a great fall meal for the family, and a great way to get extra produce on the table!

This Easy Butternut Squash Risotto with Kale Recipe Is:

  • Bright
  • Earthy
  • Fresh
  • Versatile
  • Healthy
  • Gluten Free & Vegetarian
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This fall squash risotto in the instant pot is super versatile. You can use whatever ingredients you have on hand, or are growing in your garden. I used kale, peas, zucchini, and green onions in mine… but add what you like! Tomatoes, bell peppers, fresh corn, or butternut squash would all be excellent  additions.  Just make sure to add about 2 cups of vegetables for every cup of rice, and you should be set!
 

What’s In This Kale Butternut Squash Risotto Recipe?

  • Butternut Squash, Kale, Onion, Garlic: I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 
    If you think organic produce is too expensive… think again, and give Misfits Market a look!

 

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Make Butternut Squash Risotto Gluten Free for a Healthy Version

This gluten free butternut squash risotto is a simple meal to make without the wheat. I’m all about making recipes gluten free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite gluten free pantry ingredients that we use on a weekly basis, and check out all my gluten free recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meals for everyone at your table.

Instant Pot for the Easiest Meal Prep Risotto Ever!

For all my recipes I use the 8-Quart Instant Pot Ultra, its larger than the standard models (which are only 6 quart) so I have extra room to meal prep and batch cook more meals for the week. The Ultra model also has some great extra settings like cake baking and yogurt making which are really neat. I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking. The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier.

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How Do I Make This Gluten Free Vegan Instant Pot Risotto Recipe?

Stove Top Butternut Squash Risotto Directions

  1. In a large pot, heat the olive oil over low heat. Sauté the onions, garlic, and Worcestershire sauce together for about 6 to 8 minutes until the onions begin to soften.  Add the rice, herbs de Provence, kale, butternut squash, and salt.
  2. Add the vegetable stock, 1/2 cup at a time, until the rice absorbs all the liquid, then add the next 1/2 cup. Stir until the risotto is thick and all the liquid is gone. This should take about 20 minutes total.
  3. When risotto is ready to serve, add the lemon juice and stir in the parmesan cheese, if using. Enjoy!

Instant Pot Butternut Squash Risotto Directions

  1. To the Instant Pot, add the olive oil, onions, garlic, and Worcestershire sauce. Set to Sauté Mode and cook onions for 5 to 6 minutes until they begin to soften. Add the rice, herbs de Provence, kale, butternut squash, vegetable stock, and salt.
  2. Seal the lid in the instant pot and set to Pressure Cook or Manual mode for 7 minutes. Quick release the pressure taking care not to have your hands or face near the steam vent.
  3. Once float valve has gone down, remove the Instant Pot lid and stir in the lemon juice and parmesan cheese.  Taste and adjust seasoning as needed. Serve with a slice of crusty bread, and enjoy!

Other Healthy Butternut Squash Recipes You’ll Love!

Honey Roasted Butternut Squash Recipe (Vegetarian, Gluten Free)

Sheet Pan Gnocchi with Butternut Squash Recipe (Vegan, Dairy Free)

Butternut Squash Lentil Dahl Recipe (Vegan, Gluten Free, Dairy Free)

Roasted Butternut Squash Hummus Recipe (Gluten Free, Vegan)

Lentil Butternut Squash Soup Recipe (Vegan, Gluten Free)

butternut squash and kale risotto with olive oil parmesan cheese onions garlic parsley lemon juice and mushrooms

Get the Same Ingredients I Use For My Butternut Squash Kale Risotto Recipe!

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 

If you think organic produce is too expensive… think again, and give Misfits Market a look!

 

As always, if you make this  Butternut Squash and Kale Risotto Recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

 

gluten free butternut squash risotto recipe with kale squash italian rice dinner ideas with butternut squash italian recipes healthy vegetarian

Butternut Squash Risotto with Kale

The Herbeevore
Butternut Squash Risotto with Kale is a healthy delicious recipe for seasonal fall vegetables: kale, onions, and butter nut squash.  This easy risotto recipe is a simple and healthy way to enjoy a complex tasting risotto without all the work! Can be made on the stovetop or in your pressure cooker or Instant Pot.
5 from 3 votes
Cook Time 25 mins
Total Time 25 mins
Course Dinner
Cuisine American, Italian
Servings 6 servings
Calories 344 kcal

Ingredients
  

Instructions
 

Stove Top Butternut Squash Risotto Directions

  • In a large pot, heat the olive oil over low heat. Sauté the onions, garlic, and Worcestershire sauce together for about 6 to 8 minutes until the onions begin to soften.  Add the rice, herbs de Provence, kale, butternut squash, and salt.
  • Add the vegetable stock, 1/2 cup at a time, until the rice absorbs all the liquid, then add the next 1/2 cup. Stir until the risotto is thick and all the liquid is gone. This should take about 20 minutes total.
  • When risotto is ready to serve, add the parsley and the lemon juice, and stir in the parmesan cheese, if using. Enjoy!

Instant Pot Butternut Squash Risotto Directions

  • To the Instant Pot, add the olive oil, onions, garlic, and Worcestershire sauce. Set to Sauté Mode and cook onions for 5 to 6 minutes until they begin to soften. Add the rice, herbs de Provence, kale, butternut squash, vegetable stock, and salt.
  • Seal the lid in the instant pot and set to Pressure Cook or Manual mode for 7 minutes. Quick release the pressure taking care not to have your hands or face near the steam vent.
  • Once float valve has gone down, remove the Instant Pot lid and stir in the parsley, lemon juice and parmesan cheese.  Taste and adjust seasoning as needed. Serve with a slice of crusty bread, and enjoy!

Notes

Save Money on Fresh Produce!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every week or so and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here! 
If you think organic produce is too expensive... think again, and give Misfits Market a look!shed avocado worked wonders!

Nutrition

Calories: 344kcalCarbohydrates: 60gProtein: 10gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 6mgSodium: 344mgPotassium: 326mgFiber: 3gSugar: 1gVitamin A: 3149IUVitamin C: 52mgCalcium: 164mgIron: 4mg
Keyword Butternut Squash and Kale Risotto, Butternut Squash Kale Recipes, Butternut Squash Risotto with Kale, Healthy Kale Butternu tSquash Recipes, Recipes that Use Butternut Squash, Ways to Use Up Butternut Squash
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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in American, Dinners, Easy Weeknight Meals, Fall Recipes, Freezer Ingredients, Gluten Free, Instant Pot Recipes, Italian, One Pot Recipes, The Herbeevore Recipes, Vegetarian Recipes

4 Comments

  1. Pingback:Instant Pot Tortellini Soup Recipe (Vegetarian, High Protein)

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