Butternut Squash And Kale Risotto Recipe

Ingredients:

• 30g Salted Butter (cubed)
• 1 White Onion (finely chopped)
• 3 Cloves of Garlic (diced)
• 1 cup of Arborio Rice.
• 125ml White Wine
• 4 cups of bouillon powder stock.
• 1 teaspoon of Mushroom powder.
• 2 handfuls of Kale (chopped)
• 8 White Mushrooms (chopped)
• 1 Butternut squash (roasted and mashed)
• Vegetarian Parmesan to sprinkle over at the end
• Salt and Pepper to season

Method

1. Roast your butternut squash for 40-50 minutes (Gas mark 6). Mash and leave to the side.
2. Melt the butter in the pan. Make the stock (bouillon powder and mushroom powder - keep warm in a pan on a low heat on the hob)
3. Add the onions and garlic and sauté on a medium heat until translucent
4. Add the arborio rice and cook until translucent this normally takes approximately 4-5 mins. Add the mushrooms.
5. Pour in the wine and stir the rice and mushrooms until the liquid is absorbed.
6. Repeat this 2 times with stock adding one cup at a time until the liquid has been absorbed ensure you stir the mixture to prevent it from sticking.
7. Add the kale and puréed butternut squash followed by another cup of liquid.
8. Add the final cup of stock and when this has been absorbed turn heat off and top with vegetarian parmesan!