A lime spiked vegan risotto gets umami punch from Roasted Spiced Butternut Squash, Miso & Maple concoction and served with an addictive crispy Kale on the side. It’s a fantastic seasonal dish that’s both comforting and posh at the same time!

INGREDIENTS (Serves 4)

Umami Squash

1.5 tbsp Avocado Oil

350g Butternut Squash, skin removed & cut into 2cm cubes

1 Jalapeño, chopped (de-seed to reduce heat)

1 tbsp ground coriander seeds

1/2 tsp Gochugaru (sub chile flakes)

1/2 tbsp Balsamic Vinegar

1/4 tsp salt

2 tbsp Miso

1 tbsp Maple Syrup

1 tbsp water

Risotto

2 tbsp Avocado Oil

1 medium Shallot, finely chopped

2 garlic cloves, minced

1 leveled cup Arborio Rice

1/2 cup White Wine

3.5 cups vegetable stock, hot

Pinch of salt

1/2 tsp cracked black pepper

2 tbsp Lime Juice

1 tbsp Lime Zest

2 tbsp Nutritional Yeast or Nooch

Crispy Kale

1.5 tbsp Avocado Oil

1/2 lb Tuscan Kale Leaves

1/2 tsp flaky sea salt

DIRECTIONS

🥬Make crispy kale: Pre-heat oven to 350F. Mix oil and leaves, then lay them out in parchment lined baking trays (do not over-crowd). Bake for 14 mins, toss them in salt & keep it aside

🍂Umami Squash Prep: Pre-heat oven to 400F. Combine first 7 ingredients in a baking tin, give it a good mix & bake for 25-30 mins or until brown & caramelized. Once cooled, transfer contents into blender, add last 3 ingredients & blend until thick glossy purée

🍚Make Risotto: Combine shallot & Oil in a deep bottomed pan, on medium flame fry for 5 mins. Add garlic, fry for 1 min, followed by rice. Add rice, salt & pepper; fry for 4 mins. Add wine & cook for 2 mins or until evaporated. Now add hot stock, a ladleful at a time, waiting until each addition has been fully absorbed before adding the next & stirring constantly. When rice is cooked to your desired texture, turn-off heat & stir in squash purée alongwith lime juice, zest and nooch. Mix thoroughly until well combined

💥Divide into serving bowls. Top with a few kale chips and Enjoy!

Recipes

Butternut Squash, Miso and Lime Risotto