Butternut Squash and Kale Risotto | Recipe Cart
Butternut squash and kale risotto with vegan butter, arborio rice, and dried sage. Easy recipe for a flavorful vegetarian meal in 60 minutes. Perfect for cozy dinners.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Pot
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
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)
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