Recipes

Creamy Egg and Squash Risotto

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.

Serves:
4
Prep Time:
10 min
Cook Time:
20 min

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 1/2 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

  1. In a saucepan, heat broth over medium heat and keep warm over low heat.

  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.

  3. Add broth, ½ 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.

  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.

  5. Spoon into shallow bowls and top with fried egg and extra parmesan if desired.