Squash and kale risotto

Squash and kale risotto

Tags

Italian
Vegan
risotto

Cook

Ingredients

  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • ½ tsp salt
  • 2 cups butternut squash
  • 6 garlic cloves
  • 1 tsp dried sage
  • 1 cup arborio rice
  • ¾ cup white wine
  • 4 cups vegetable stock
  • 2 cups chopped kale
  • ½ cup vegan parmesan

Steps

  1. In the wok add the onion, sprinkle with salt and cook until translucent.
  2. Add the squash and garlic then continue to cook for 7 minutes.
  3. To the wok add the arborio rice and dried sage.
  4. Pour in the wine and cook until it is almost completely absorbed.
  5. Add 1 cup of the broth, stir and cook until it has absorbed by the grain. Repeat
  6. Add the kale with the last cup of broth and cook until wilted.
  7. Once cooked stir in the parmesan cheese and a tbsp of oil. Continue to stir until creamy.