Butternut Squash Risotto


  • 1 Onion
  • 2 Garlic CLoves
  • 1 tsp Thyme
  • 1 1/2 cups Arborio Rice
  • 1/2 cup Dry White Wine
  • 1 Butternut Squash
  • 4 cups Vegetable Broth
  • 2 or 3 handfuls of Kale
  • Salt and Pepper


Peel and dice the butternut squash.

Heat 2tbsps oil in a large saucepan. Add onion and cook until soft (about 3mins)

Add Garlic and thyme and cook for 1 minute.

Add rice and cook until opaque, stirring frequently (about 3 minutes).

Add wine and cook until fully absorbed.

Add squash and broth, bring to the boil then add in the kale.

Turn heat down and cover with a lid

Cook until rice is soft and most of the liquid is absorbed (about 15-20minutes). Stir occassionally so rice doesn't stick

Optional: Season with vegan parmesan