Squash Kale Risotto
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Why I Love This Recipe
FEATURING: Squash, kale, onions and garlic.
A creamy, gluten free, and vegan risotto (though you can add parmesan to it if you want). This recipe calls for wine, which mostly evaporates during the cooking process but if you want, you can also make it without wine (just add water instead).
Ingredients You'll Need
1-2 Tbsp olive oil
1/2 butternut squash, peeled and diced in bite-sized cubes
1 onion peeled and chopped
3 cloves garlic, peeled and minced
250 g arborio risotto rice (approx. 1.5 cups)
200 ml white wine
700 ml vegetable stock
4-6 kale leaves, washed, removed from stems and chopped into bite-sized chunks
1.5 tsp salt, or to taste
Pepper, to taste
3 Tbsp nutritional yeast or parmesan (optional)
A few handful of pumpkin or sunflower seeds (OR roasted hazelnuts or almonds, chopped) (optional)
A few salad leaves or salad of choice to serve on the side (optional)
Heat oil in a heavy pan on medium high heat. When hot, add the onions and sautéed a few minutes, until onion in translucent. Add the garlic and mix well for a few seconds. Add the cubed squash and sautéed for 8-10 min, stirring often. Add arborio risotto rice. Stir until coated in the oil and onion mixture. Add 200ml white wine, stir well and cook until the liquid has been absorbed. Now add a ladleful of hot vegetable stock and stir well. Continue stirring gently until all the stock has been absorbed by the rice. Add a further ladleful and continue stirring.
Repeat until the stock has almost been used up and the rice is al dente. This will take around 20 minutes. You may need to add a bit more water, if rice seems too dry. Half-way through the cooking process, add the kale and cook until wilted.
Finally add 3 tbsp nutritional yeast, parmesan or a vegan parmesan cheese alternative (optional).
Season to taste with salt and pepper.
Serve with salad and toasted pumpkin/sunflower seeds or chopped, roasted nuts (optional).