- 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