Butternut Squash Risotto with Kale

Ingredients

• 1 ½ cups Butternut Squash
• 3 tbsp Olive Oil
• ½ cup Fresh Sage Leaves
• 4 ½ cups Vegetable Broth
• 1 whole White Onion
• 4 cloves Garlic
• 1 cup Arborio Rice
• ½ cup Dry White Wine
• 1 bunch Kale
• 1 tbsp Vegan Butter
• ½ cup Nutritional Yeast
• 1 whole Lemon
• ¼ tsp Ground Nutmeg

1. 1In a blender, combine the butternut squash puree and vegetable broth. Blend until completely smooth, then pour into a medium saucepan and bring to a low simmer over medium-low heat. Keep warm throughout cooking.
2. 2Heat 1 tbsp of the olive oil in a small skillet over medium-high heat. Add 10 whole sage leaves in a single layer and fry for 30–60 seconds until crisp. Transfer to a paper towel-lined plate and set aside.
3. 3In a large pot or Dutch oven, heat the remaining 2 tbsp olive oil over medium heat. Add the diced onion and sauté for 4–5 minutes until softened. Season with salt and pepper to taste.
4. 4Add the minced garlic, chopped sage, and arborio rice. Stir constantly for about 2 minutes until the rice is lightly toasted and fragrant.
5. 5Pour in the white wine and stir constantly until fully absorbed, about 2 minutes.
6. 6Add the warm squash broth ¾ cup at a time, stirring constantly between each addition and waiting until the liquid is mostly absorbed before adding the next. With the last addition of broth, stir in the chopped kale and let it wilt as the broth absorbs.
7. 7Once the risotto is creamy and the broth is absorbed, stir in the vegan butter, nutritional yeast, lemon juice, and nutmeg. Season with salt and pepper to taste. Serve immediately topped with the crispy fried sage leaves.