Butternut Squash and Kale Risotto
Servings: 4 bowls
- 3 tablespoons vegan butter or olive oil
- 1 onion finely chopped
- ½ teaspoon fine sea salt plus more to taste
- 2 cups butternut squash cut into ½-inch cubes
- 3 garlic cloves minced
- 1 teaspoon dried sage
- 1 cup arborio rice
- ¾ cup dry white wine such as sauvignon blanc
- 4 cups vegetable broth
- 2 cups chopped lacinato kale
- ½ cup vegan parmesan plus more for topping
In a large pot, warm two tablespoons vegan butter (or oil) over medium heat. Add the onion, sprinkle with salt and cook until translucent, about 3 minutes. Add the squash and garlic then continue to cook for 7 minutes.
To the pot, add the arborio rice and dried sage. Pour in the wine and cook, stirring occasionally, until it is almost completely absorbed. Add 1 cup of the broth, stir and cook until it has absorbed by the grain. Continue adding 1 cup of the broth at a time and cooking down until it’s been almost entirely absorbed between additional. Stir often to maintain a creamy texture. Add the kale with the last cup of broth and cook until wilted.
When the rice is tender and almost all of the liquid has been absorbed, stir in the parmesan cheese and remaining tablespoon of butter. Continue to stir until creamy. Taste test to see if you prefer more salt. Top with a sprinkle of parmesan, serve and enjoy!
Calories: 389kcal | Carbohydrates: 57g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 1510mg | Potassium: 429mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9489IU | Vitamin C: 30mg | Calcium: 212mg | Iron: 3mg