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Plant-based Risotto with Roasted Butternut Squash and Kale

from Tiffany at eatathomecooks.com
Prep Time45 mins
Cook Time40 mins
Total Time1 hr 25 mins
Servings: 6
Calories: 349kcal

Ingredients

  • 1 butternut squash cubed
  • 1 tsp. thyme
  • 1 large bunch kale chopped
  • 1 Tbs. balsamic vinegar
  • 5½ cups vegetable stock
  • ½ cup onion diced
  • 2 cloves garlic crushed
  • 2 cups arborio rice
  • 2 Tbs. miso paste
  • ¼ cup nutritional yeast
  • 1 Tbs. lemon juice
  • 1 Tbs. mirin
  • salt & pepper to taste

Instructions

To roast the squash:

  • Place the squash cubes on a baking sheet in a single layer.
  • Sprinkle with thyme, salt and pepper and then place in the oven at 400° for 25-30 minutes or until the squash is fork-tender.

To cook the kale:

  • In a large skillet, cook the kale over medium heat. You may need to add half the kale to the pan, then cover and let it wilt, before adding the rest of the kale.
  • Cook for 15 or so minutes, adding water to the pan to prevent sticking.
  • When the kale is cooked and tender, stir in 1 Tbs. balsamic vinegar.

To cook the risotto:

  • In a heavy-bottomed pot over medium heat cook the onion and garlic for 1-2 minutes, until onion softens. Add a bit of water if it starts to stick. 
  • Add rice and cook 1-2 minutes until rice begins to take on translucent quality.
  • Add 1½ cups broth to the pot and cook, stirring gently. When that liquid has been absorbed, add another cup of broth and cook until that liquid is absorbed, stirring frequently.
  • Continue until all the liquid has been added and absorbed by the rice, it may take up to 5 cups of broth. The risotto should look creamy and have just a slight whiteness to the grains.
  • Stir together the miso paste, nutritional yeast, lemon juice and mirin.
  • Stir this into the finished risotto and season with salt and pepper.

To serve:

  • Top the risotto with roasted squash and kale.

Notes

Mirin is sold near the soy sauce or vinegars. If you can’t find it, use 2 tsp. rice vinegar and 1 tsp. honey or maple syrup.

Nutrition

Calories: 349kcal | Carbohydrates: 78g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 1110mg | Potassium: 680mg | Fiber: 6g | Sugar: 7g | Vitamin A: 15955IU | Vitamin C: 56mg | Calcium: 107mg | Iron: 4mg