Winter Squash & Kale Risotto with Pine Nuts - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

Risotto is a dish that builds flavor on a foundation of slow, careful cooking. The ingredients are simple and easy to work with, making it a wonderful dish for new cooks to learn. It’s easier than you might imagine and produces results that will wow experienced chefs.


  • 2 tsp. olive oil
  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 1 cup brown rice
  • 2 Tbsp. pine nuts
  • 20 oz. low-sodium vegetable broth, divided
  • 1½ cups diced winter squash
  • 2 cups finely chopped kale


  1. Heat oil in large skillet over medium heat. Sauté onion and garlic until just translucent (3-5 minutes).
  2. Stir in rice and pine nuts and toast until nutty (2 minutes).
  3. Add ½ cup broth. Cook on medium heat, stirring often until liquid is nearly absorbed.
  4. Add another ½ cup, stirring occasionally. Once liquid is absorbed, add diced squash and another ½ a cup of broth, stirring often.
  5. Add additional broth in ½ cup increments. Add kale with the last ½ cup of broth. Cook mixture until broth is absorbed and kale is soft and bright green. Serve.
Nutritional analysis per serving: Calories 265; Total Fat 6.5g (9% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 85mg (4% DV); Total Carbohydrate 47g (17% DV); Dietary Fiber 4g (14% DV); Total Sugars 4g; Includes 0g Added Sugars (0% DV); Protein 6g; Vitamin D 0% DV; Calcium 6% DV; Iron 10% DV; Potassium 8% DV; Manganese 100% DV; Vitamin K 50% DV; Copper 45% DV.
Recipe by Guiding Stars at
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