Butternut and Kale Risotto
Ingredients
- 2 tbsp olive oil
- 1/2 white onion
- 1 clove garlic
- 1 small butternut squash
- Juice of 1/2 lemon
- 600 ml vegetable stock
- 200 g Arborio rice
- 100 ml white cooking wine
- A handful of kale leaves
- Fresh thyme for garnish
Preparation
Warm a frying pan over a gentle heat and add the oil, followed by the onion.
Cook until the onion starts to turn translucent and then add the garlic and squash. Season with some salt and pepper and a squeeze of lemon.
Add the vegetable stock, increase the heat and stir in the rice. After 5 minutes add the wine and allow the liquid to bubble before covering the pan.
Continue to cook for 25 minutes. Add a little more water when necessary and stir every 5 minutes. Keep the lid on so the risotto retains the aromas.
About 5 minutes before the end of the cooking time, stir in the kale leaves and sprinkle some fresh thyme. Give the risotto a stir so the leaves and herbs are evenly distributed.
Once cooked, season to taste and divide between 4 serving plates and enjoy.
