Harvest Squash & Kale Risotto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A creamy, seasonal risotto featuring roasted butternut squash and fresh kale, finished with a touch of lemon and toasted pepitas for nutty depth. This mediterranean-inspired vegetarian ready in about 55 minutes pairs Arborio rice, Vegetable broth, stems removed and finely chopped Kale for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium, peeled and diced into 1/2-inch cubes Butternut squash
• 1 1/2 cups Arborio rice
• 4 cups Vegetable broth
• 3 cups, stems removed and finely chopped Kale
• 1/2 cup, finely diced Yellow onion
• 2 cloves, minced Garlic
• 2 tbsp Olive oil
• 1 tbsp Lemon juice
• 2 tbsp Toasted pepitas
• 1/4 cup, freshly grated Parmesan cheese

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 medium peeled butternut squash, diced into 1/2-inch cubes, with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Roast for 25-30 minutes until golden and fork-tender, stirring once halfway.
2. Step 2: Heat 1 tbsp olive oil in a large saucepan over medium heat. Add 1/2 cup finely diced yellow onion and cook for 5 minutes until translucent and softened, stirring occasionally.
3. Step 3: Add 2 minced garlic cloves to the onions and cook for 1 minute until fragrant, then stir in 1 1/2 cups Arborio rice. Cook for 2 minutes, stirring constantly, until rice is slightly translucent at the edges.
4. Step 4: Begin adding 1 cup vegetable broth to the rice, stirring constantly until absorbed. Repeat with remaining broth in 1-cup increments, adding 1/4 cup at a time, stirring until fully absorbed before adding more. This should take 20-25 minutes until rice is creamy and al dente.
5. Step 5: Stir in 3 cups finely chopped kale and the roasted butternut squash cubes. Cook for 2 minutes until kale wilts. Remove from heat and stir in 1 tbsp lemon juice, 1/4 cup freshly grated Parmesan cheese, and 2 tbsp toasted pepitas. Season with salt and pepper to taste.