Butternut Squash & Kale Risotto

After traveling to the Azores back in November, Sean and I were seriously craving the amazing risottos that we ate while we were there! We even found a vegan restaurant where we had the most amazing dish ever:

azores-risotto

I was obsessed with the bowl it came in, the menus, the amazing wine, and the vibes there. Ugh . . . can we go back?! ❤ Risotto is great because you can always use different vegetables, just make sure you have plenty of time to cook because risotto is definitely time consuming, but so worth it!

butternut-squash-kale-risotto-ingredients

Ingredients – Butternut Squash & Kale Risotto

-3 Cups butternut squash, chopped

-1 Cup finely chopped kale

-1 Tablespoon extra virgin olive oil

-Salt & pepper to taste

-4 cloves garlic, minced

-1/2 Cup onion, chopped

-1/2 Cup arborio rice

-3/4 Cup white wine

-2.5 – 3 Cups vegetable broth

-1 Tablespoon nutritional yeast, or more as desired

-1 Tablespoon vegan butter

-1 teaspoon thyme

Directions

-In a pot, warm up the vegetable broth & set aside

-In another pan, add butter. Add butternut squash, salt, & pepper & sauté until fully cooked & a bit carmelized. Set aside. ***I boiled the squash & drained it before adding it to the pan to speed up the process***

-In the same pan, add extra virgin olive oil. Once warm, add garlic, onion, & sauté for a few minutes on medium heat. Add rice & stir it around for 2 -3 minutes. Now add the wine & cook by stirring continuously until wine is all absorbed

-Now add 1/2 Cup of vegetable broth at a time & keep stirring. Once the liquid is absorbed, add another 1/2 Cup. Continue this step until you have used all of your vegetable broth

-Add salt, pepper, thyme, nutritional yeast, & mix until well combined

-Add squash & kale & stir into rice mixture. If it feels too thick, add water by 1/2 Cup at time

butternut-squash-kale-risotto

-Cook on low & taste . . . adjust seasoning as needed

I also served this meal with roasted vegetables, and sweet brussel sprouts.

brussel-sprouts

I roasted the brussel sprouts with extra virgin olive oil, balsamic vinegar, pepper, & maple syrup. I don’t have an actual recipe for this, just use desired amount of each ingredient . . . I would say no more than 1 Tablespoon of each

butternut-squash-kale-risotto-insta

XOXO

 

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