Squash Risotto

Indulge in a flavorful and wholesome meal with this Butternut Squash and Kale Risotto recipe. With the comforting creaminess of Arborio rice, the natural sweetness of butternut squash, and the nutrient-packed goodness of kale, this dish brings together a symphony of flavors and textures. Prepared in a pressure cooker for a quick and convenient cooking process, this recipe is perfect for busy weeknights or when you’re craving a comforting and nutritious meal.

Preparation time: 10 minutes

Cooking time: 13 minutes

Servings: 2

INGREDIENTS:

• 1 small yellow onion, chopped
• A drizzle of olive oil
• 1 garlic clove, minced
• ½ red bell pepper, chopped
• 1 cup butternut squash, chopped
• 1 cup Arborio rice
• 1 and ½ cups vegetable stock
• 3 tablespoons dry white wine
• 4 ounces mushrooms, chopped
• A pinch of salt and black pepper
• A pinch of oregano, dried
• ¼ teaspoon coriander, ground
• 1 and ½ cups mixed kale and spinach
• 1 tablespoon nutritional yeast

INSTRUCTIONS:

1. Set your pressure cooker on sauté mode and add a drizzle of olive oil. Allow it to heat up.
2. Add the chopped onion, red bell pepper, chopped butternut squash, and minced garlic to the pressure cooker. Stir well and cook for about 5 minutes, until the vegetables start to soften.
3. Add the Arborio rice to the cooker and stir to combine with the vegetables. Pour in the vegetable stock, dry white wine, chopped mushrooms, oregano, coriander, salt, and black pepper. Stir to combine all the ingredients.
4. Cover the pressure cooker and set it to cook on High pressure for 5 minutes.
5. After the cooking time is complete, release the pressure from the cooker according to the manufacturer’s instructions. Carefully open the lid.
6. Add the mixed kale and spinach to the risotto. Stir gently to incorporate the greens into the mixture. The residual heat will wilt the kale and spinach.
7. Stir in the nutritional yeast, which adds a delightful cheesy flavor to the risotto.
8. Allow the risotto to sit for about 5 minutes, allowing the flavors to meld and the kale and spinach to wilt further.
9. Divide the Butternut Squash and Kale Risotto between 2 plates. Serve it as a satisfying and nutritious side dish.

TIPS:

• To save time, you can prepare the chopped vegetables and measure out the ingredients before starting the cooking process.
• Feel free to customize the recipe by adding your favorite herbs or spices to enhance the flavors.
• Make sure to stir the risotto gently when adding the mixed kale and spinach to avoid overcooking them.
• Nutritional yeast adds a cheesy and slightly nutty flavor to the dish. If you don’t have nutritional yeast on hand, you can omit it or substitute it with grated Parmesan cheese.

NUTRITION: Calories: 163 Fat: 1g Fiber: 2g Carbs: 3g Protein: 6g

Indulge in this creamy and flavorful risotto that brings together the earthy goodness of butternut squash, the vibrant greens of kale and spinach, and the aromatic blend of spices. This dish is a delightful way to enjoy the rich and comforting flavors of risotto with a healthy twist.