Butternut Squash and Kale Risotto
Ingredients
- 150g (6oz) carnaroli or arborio rice
- 1 litre (1 quart) veg stock
- 250g (10oz) butternut squash
- Handful kale
- 2 tbsp nutritional yeast
- 1 onion
- 2 cloves garlic
- Olive oil
- Salt and pepper
Preparation
Carefully peel the butternut squash and chop into small cubes.
Finely chop the onion and garlic and add to a large pot with some olive oil.
Fry on a medium heat for a minute or so until it starts to soften.
Add the rice to the pot and stir until it’s well coated in oil, onion and garlic.
Add in the chopped squash and mix.
Pour in around 1/4 of the veg stock and give everything a good stir.
Allow the stock to absorb, giving it a stir now and again to stop it sticking.
Once the stock has mostly been absorbed, add another 1/4 of the stock and stir.
Repeat this until all of the stock is used up, adding the nutritional yeast with the last quarter.
It should take around 30 minutes to use up all of the stock, stirring occasionally to prevent sticking.
Season with salt and pepper to taste.
Roughly chop the kale and stir through a few minutes before serving.
