Butternut Squash Risotto with Kale
A creamy arborio risotto built on roasted butternut squash broth, brightened with kale and finished with crisp fried sage.
15m prep · 2h 11m cook · 4 servingsGluten-Free
Ingredients
- 1 whole Butternut Squash
- 4 tbsp Olive Oil
- 14 whole Fresh Sage Leaves
- 4 ½ cups Vegetable Broth
- 1 whole White Onion
- ½ tsp Salt
- Black Pepper
- 4 cloves Garlic
- 1 cup Arborio Rice
- ½ cup Dry White Wine
- 1 bunch Kale
- 1 tbsp Vegan Butter
- ½ cup Nutritional Yeast
- ½ whole Lemon
- ¼ tsp Ground Nutmeg
Instructions
Estimated nutrition (per serving)
Calories465 kcal
Protein11g
Carbs62g
Fat18g
Fiber6g
Sodium840mg
Sugar4g