Butternut Squash and Kale Risotto | Recipe Cart | Recipe Cart

Ingredients

• 3 tablespoons vegan butter (or olive oil)
• 1 onion (finely chopped)
• ½ teaspoon fine sea salt (plus more to taste)
• 2 cups butternut squash (cut into ½-inch cubes)
• 3 garlic cloves (minced)
• 1 teaspoon dried sage
• 1 cup arborio rice
• ¾ cup dry white wine (such as sauvignon blanc)
• 4 cups vegetable broth
• 2 cups chopped lacinato kale
• ½ cup vegan parmesan (plus more for topping)