Squash and kale risotto

Serves 4. If you don’t have any stock, one nice option is to make a spice stock by boiling up a few cloves, peppercorns, a bay leaf, a cinnamon stick and a teaspoon of salt.


  • 1 litre stock
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 350g arborio rice
  • 125 ml white wine
  • 500g squash
  • 225g kale, destalked
  • 1/8-1/4 tsp nutmeg
  • grated zest and juice of 1 lemon
  • butter and cheese (optional)


  • Roast the squash cut side down on an oiled tray at 200°C, gas mark 6 for 40 minutes.
  • Allow to cool, then peel, de-seed and cut into cubes. Sprinkle with salt and pepper.
  • Heat some oil in a pan and sauté the onion for 5 to 10 minutes.
  • Add the garlic and cook for another few minutes.
  • Add the arborio rice and stir till it is well coated with oil, then add the wine.
  • Once the wine is absorbed, add the kale, and begin to ladle in the stock.
  • Add the stock bit by bit, allowing the rice to absorb the liquid and stirring from time to time, until all of the stock has been added and the rice is tender but firm.
  • Stir in the roasted squash cubes, add the nutmeg, lemon peel and juice.
  • Stir in a knob of butter and serve immediately, with grated cheese if liked.

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