
Ingredients
- 1.5 tablespoons olive oil
- 2 tablespoons vegan butter
- 1 medium yellow onion or 3 shallots, finely chopped
- 4-8 cloves garlic
- 2 tablespoons fresh rosemary and/or 2 tbsp sage chopped (optional)
- 3 cups short-grained white rice
- 1 cup white wine
- 1 large butternut squash, peeled and cubed
- 1 medium bunch of kale, de-stemmed and chopped
- 6 ½ cups veg broth
- 1 cup vegan parmesan cheese grated, about 2 ounces
- Lemon juice (optional)
- Salt and pepper to taste
Instructions
- Sauté the shallots or onion in the oil and butter for about 5 minutes.
- Add garlic and cook for about 1 minute. You can add rosemary or sage here if you wish.
- Add the wine, using it to deglaze the pan, and allow it to come to a simmer.
- Add the rice and cook, stirring constantly, until the wine is absorbed.
- Stir in the broth, kale, and squash.
- Pressure cook the risotto at high pressure for 6 minutes, then quick release.
- If there is some liquid on top, gently stir it in.
- Add salt and pepper, cheese, parsley/sage, and lemon juice.
- Serve!