Tags
Vegetarian
Link
Star Rating
★★★★★
Yield
6
Total Time
40
Ingredients
-2 tbsp olive or avocado oil
-1/3 cup finely diced onion
-1 large bunch of kale, washed, inner stems removed and cut into thin strips
-2 cloves garlic, peeled and grated or finely diced
-1 cup arborio rice
-12oz bag of frozen butternut squash cubes or 2 cups cooked fresh cubed butternut squash
-4 cups low sodium vegetable broth
-1/4 cup nutritional yeast or Parmesan cheese for topping
Directions
-In a large pot, saute diced onion in oil until soft (about 5 minutes)
-Add in shredded kale and wild down, stirring often, for another 5 minutes.
-Next, pour in rice along with garlic.
-Toast the rice by allowing it to cook in the pan with oil for about 1-2 minutes, stirring often
-Once the rice is lightly toasted, pour in all of the vegetable broth with butternut squash.
-Bring to a boil, then cover and simmer on low for 30 minutes, stirring often.
-Risotto is done when rice is soft and all liquid has absorbed.
-Top with nutritional yeast or Parmesan cheese.