Creamy Butternut Squash and Kale Risotto


  • 1 large butternut squash, chopped into small cubes
  • 3 tablespoons coconut oil (or olive oil)
  • 2 stock cubes diluted in 8 cups hot water
  • 2 stock cubes diluted in 8 cups hot water
  • 1 cup Arborio rice
  • 1/2 cup white wine (optional)
  • 1/2 cup Avonmore cooking cream
  • 1/2 cup Avonmore cooking cream


  1. Recipe: Fueling The Fit LifeRoast the butternut squash until tender with a tablespoon of coconut oil and some salt and pepper in a preheated oven at 200°C
  2. Meanwhile, sauté the onion in the remaining coconut oil until soft and then add the rice and stir to coat the grains
  3. Add the wine (if using) and let simmer for two minutes, then slowly stir in the stock, 1.5 to 2 cups at a time
  4. Let simmer while the rice cooks and absorbs the liquid and slowly add more stock and let simmer until the rice is fully cooked
  5. Take half the butternut squash once cooked and pulse in a food processor or blender with the cream
  6. Once the rice is cooked add the creamy butternut squash mixture and stir in the rest of the butternut squash and kale
  7. Serve immediately and enjoy!
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