Squash & kale risotto
Nutrition per serving
- 465
Calories
- 6.5g
Fiber
- 13.1g
Protein
11% - 81g
Carbs
70% - 9.9g
Fats
19% - 4.1g
Sugar
Ingredients
4
Instructions
- 1
Heat a wok on high heat, once hot add the olive oil along with the leeks and onion – cook for 5 mins
- 2
Add the chopped gem squash to the wok with the paprika – mix it all together and cook for 3 mins
- 3
Add the crushed garlic, nutritional yeast, ground coriander, salt and pepper – mix it all together and cook for 2 mins
- 4
Pour in the risotto rice and vegetable stock – cook for 10-15 mins until all the water is absorbed
- 5
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
- 6
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
- 7
Serve with a sprinkle of pumpkin seeds on top