Butternut Squash Riostto

Healthy, filling and packed with vitamins

Preparation Time – 30 mins

Difficulty - Medium

Serves – 2

Ingredients

1 butternut squash

150 gms risotto rice

1 red onion

1 leek

120 gms kale

2 garlic cloves

500 ml vegetable stock

0.5 tsp ground coriander

0.5 tsp paprika

1.5 tps nutritional yeast

20 gms pumpkin seeds

Methods

1. Peel, deseed and chop butternut squash into 2cm chunks and place on roasting tray. Coat with paprika and olive oil. Roast for 30 mins until soft. Meanwhile chop the red onion and leek and fry in olive oil until soft. Next add chopped garlic with yeast, coriander, rice and pinch of salt and pepper.
2. Pour in veg stock a little at a time, stirring until absorbed.
3. Chop the kale and dry fry until crisp. Remove from pan and add pumpkins seeds. Roast for 3 mins taking care not to burn.
4. When soft blend butternut squash with 150 ml hot water until smooth. Stir into the risotto and keep on heat for 3 mins until mixture thickens. Serve with crispy kale and toasted pumpkin seeds.