Squash & kale risotto

Vegan
Total
40m
Prep
20m
Chill
0m
Cook
20m

Nutrition per serving

  • 470

    Calories

  • 6.5g

    Fiber

  • 13.1g

    Protein

  • 81g

    Carbs

  • 9.9g

    Fats

  • 4.1g

    Sugar

Ingredients

4

Instructions

  1. 1

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

  2. 2

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

  3. 3

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

  4. 4

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

  5. 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. 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. 7

    Serve with a sprinkle of pumpkin seeds on top

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