Creamy Egg and Squash Risotto
Serves
4
Prep Time
10 min
Cook Time
20 min
Print Recipe
This risotto recipe by Emily Richards, PHEc, in partnership with Osteoporosis Canada, is a great one-pot meal made with squash, kale, eggs and cheese. Adding a fried egg on top when serving is a simple way to add more protein to this delicious and creamy dish.
Ingredients
- 6 cups (1.5 L) vegetable or chicken broth
- 2 tbsp (30 mL) canola oil
- 2 cups (500 mL) diced butternut squash
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp (30 mL) chopped fresh parsley
- ½ tsp (2.5 mL) Italian herb seasoning
- 1 ½ cups (375 mL) arborio rice
- 2 cups (500 mL) chopped kale leaves
- 3 large eggs
- 1 cup (250 mL) grated Parmesan cheese
- ¼ tsp (1.25 mL) salt
- 4 large fried eggs (see tip)
- Freshly grated Parmesan cheese for garnish
Instructions
- Step 1
In a saucepan, heat broth over medium heat and keep warm over low heat.
- Step 2
In a large saucepan, heat oil over medium heat. Cook squash, onion, garlic, parsley and seasoning, stirring often for about 5 minutes or until starting to brown. Stir in rice until well coated.
- Step 3
Add broth, 1/2 cup (125 mL) at a time, cooking and stirring until each addition is absorbed before adding the next, for about 16 minutes or until rice is tender and creamy. Stir in kale and cook, stirring for 2 minutes or until wilted, adding more broth if necessary.
- Step 4
Meanwhile, in a bowl, whisk eggs with grated cheese and salt. Remove saucepan from heat and stir in egg mixture until creamy and cheese is melted.
- Step 5
Spoon into shallow bowls and top with fried egg and extra parmesan if desired.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 650 |
| Fat | 24 g |
| Saturated Fat | 8 g |
| Trans Fat | 0 g |
| Carbohydrate | 79 g |
| Fibre | 5 g |
| Sugars | 6 g |
| Protein | 27 g |
| Sodium | 1730 mg |