Brown Rice Risotto with Kale and Squash
Ingredients
Scale
- 3 cups butternut squash – about ½ of a medium butternut squash
- 1 tbsp. butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup brown rice
- 1 tsp. sea salt
- 4 cups kale, chopped (discard stems)
- ¼ cup grated parmesan cheese
Instructions
- Peel the squash and then cut into 1 inch cubes. (You may steam the squash or bake it first, for about ten minutes, to soften it up.)
- In a medium pot, sauté the onion and garlic in butter for five minutes.
- Add the vegetable broth, brown rice, squash and sea salt.
- Bring to a boil.
- Stir, cover and reduce the heat to low.
- Simmer for 40 minutes, stirring occasionally.
- Add kale and parmesan cheese. Stir.
- Simmer for 10 more minutes, stirring occasionally.
- Serve with salad.
Notes
*Why not double it and take to a potluck!
*Serve with a salad!