Squash & kale risotto

Heat a wok on high heat, once hot add the olive oil along with the leeks and onion – cook for 5 mins

Add the chopped gem squash to the wok with the paprika – mix it all together and cook for 3 mins

Add the crushed garlic, nutritional yeast, ground coriander, salt and pepper – mix it all together and cook for 2 mins

Pour in the risotto rice and vegetable stock – cook for 10-15 mins until all the water is absorbed

To a large pan, add chopped kale, a sprinkle of salt and a splash of water, place a lid on top – stirring every so often, cook for 3 mins

Once the kale is done, add it to the wok with everything else, place the pan back on the heat and add the pumpkin seeds – toast for 1-2 mins

Serve with a sprinkle of pumpkin seeds on top