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Butternut Squash and Sage Risotto with Roasted Kale and Pine Nuts

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Risotto is one of my all time favourite comfort foods. Despite a brief glimpse of sunshine this week, it’s still pretty damn cold outside, which inspired me to get cooking and make my own recipe. This risotto is definitely a crowd pleaser, and one to whip out when you want to impress your guests.

Butternut Squash & Sage Risotto with Roasted Kale
Serves 2
A tasty, vegetarian risotto with autumnal flavours.
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Ingredients
  1. 40g pine nuts
  2. 1 large handful kale
  3. 4 tbsp coconut oil
  4. 350g butternut squash, cut into small cubes
  5. handful sage leaves, finely chopped
  6. 1 onion, finely chopped
  7. 1 garlic clove, crushed
  8. 225g Arborio rice
  9. 1 litre vegetable stock
  10. salt & pepper
  11. 2 tbsp grated parmesan
Instructions
  1. Toast the pine nuts ready for serving. Using a dry pan over a high heat, toast them for 4-5 minutes until they’re golden. Be sure to move them around frequently so they don’t burn. Set these aside for later.
  2. Preheat the oven to 175c and prepare your kale. Give it a good rinse, dry completely and then remove any hard stalky parts. Spread the kale out on a large baking tray and drizzle with 1 tablespoon of melted coconut oil. Make sure all the leaves are nicely coated with oil, season with salt and pepper and then set aside to roast later.
  3. Take a large saucepan over a medium heat and melt 2 tablespoons of coconut oil. Add the cubes of butternut squash and the sage. Cook until tender, for 12-15 minutes and then set aside to add later.
  4. Warm your vegetable stock in another small pan and keep on a low simmer.
  5. Meanwhile, melt another tablespoon of coconut oil in the large saucepan, and gently fry the onion and garlic for 5 minutes until softened but not browned.
  6. Add the rice and give it a good stir to coat each grain in the coconut oil, then cook for 2 more minutes.
  7. Add a ladleful of the stock to the rice and bring to a gentle boil. Stir frequently and continue to add more liquid as the rice absorbs it. After about 15 minutes, the rice will nearly be ready, and this is when you can roast the kale for 5-10 minutes. Keep an eye on it while you stir your risotto, it’s easy to burn as I learnt the first time I made kale chips (and cremated them…)
  8. After 20-25 minutes of cooking, the rice should be tender. Add the cubes of butternut squash, then stir through the parmesan. Remove the kale from the oven once crisp and starting to brown at the edges.
  9. Serve scattered with pine nuts and crisp roasted kale.
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