Squash Risotto with Tuscan Kale

  • Preparation 40 MIN
    Cooking 30 MIN
  • Servings 6
If the bumpy, bluish green leaves of Tuscan kale (also called dinosaur or lacinato kale) look intimidating, then try it first in this colourful risotto. Like frizzy kale, Tuscan kale is slightly bitter, so the sweet taste and creamy texture of butternut squash is a perfect match on this plate. This is sure to be a new regular on your dinnertime roster.






  1. In a pot, bring the broth to a boil. Add the saffron. Keep warm.
  2. In a large pot over medium-high heat, soften the squash, onion and garlic in half of the butter. Add the rice and cook for 1 minute, stirring to coat well. Add the wine and reduce until almost dry.
  3. Over medium heat, add the broth mixture, about 1 cup (250 ml) at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Season with salt and pepper. Cook for 18 to 22 minutes or until the rice is al dente. Add more broth, if needed.
  4. Off the heat, add the cheese and the remaining butter. Stir until creamy. Adjust the seasoning.


  1. In a skillet over medium-high heat, lightly brown the garlic in the oil. Add the kale and cook for 3 minutes, stirring constantly. Season with salt and pepper.
  2. Serve the risotto topped with the kale and hazelnuts. Garnish with cheese, if desired.


Rinsing the chopped kale under cold running water helps to mellow its pronounced flavour.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.