About the Recipe
Ingredients
Ingredients:
1 cup Arborio rice
1 small butternut squash, peeled and diced
2 cups kale, chopped
1/2 onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1/2 cup dry white wine (optional)
2 tbsp olive oil
1/4 cup nutritional yeast or Parmesan cheese (optional)
Salt and pepper to taste
Preparation
Directions:
Preheat the oven to 375°F (190°C). Toss the diced butternut squash with olive oil, salt, and pepper, and roast for 20 minutes until soft.
In a large pan, heat 1 tbsp of olive oil over medium heat. Sauté onion and garlic for 5 minutes until soft.
Add the Arborio rice and cook, stirring, for 2 minutes until slightly toasted.
Pour in the wine (if using) and cook until mostly absorbed. Gradually add vegetable broth, 1/2 cup at a time, stirring frequently and allowing the liquid to absorb before adding more.
After about 15 minutes, stir in the roasted butternut squash and chopped kale. Continue to add broth and stir until the rice is tender and creamy, about 5-10 minutes.
Stir in nutritional yeast or Parmesan cheese (if using). Season with salt and pepper to taste. Serve hot.