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Maple Butternut Squash Risotto

Maple Butternut Squash Risotto

lacinato kale, toasted pecans

4.5(2.1K)

Recipe Development TeamUpdated on October 05, 2023

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Calories

:

720 kcal

Protein

:

12g protein

Total

:

45 minutes

Difficulty

:

Easy

Vegan

Gluten-free

Allergens:

Tree Nuts

This warm risotto is coziness in a bowl. Short-grain rice is cooked with rosemary, basil, and sage for a bit of herbaceousness, then stirred together with lacinato kale. As good as that is (and it is!), the real excitement happens with the toppings: butternut squash roasted with smoked paprika and drizzled with maple syrup, plus a scattering of toasted pecans to complete the comforting meal.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

½ cup

Short-Grain Rice

1 unit

Yellow Onion

2 unit

Umami Stock Concentrate

¼ ounce

Garlic

12.25 ounce

Butternut Squash

2.75 ounce

Lacinato Kale

5 ounce

Coconut Milk

(Contains: Tree Nuts)

1 ounce

Maple Syrup

¾ ounce

White Wine Vinegar

½ ounce

Pecans

(Contains: Tree Nuts)

¾ teaspoon

Smoked Paprika

1.5 teaspoon

Rosemary, Basil & Sage Blend

Not included in your delivery

Cooking Oil

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories720 kcal

Fat35 g

Saturated Fat17 g

Carbohydrate95 g

Sugar22 g

Dietary Fiber8 g

Protein12 g

Sodium900 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

Please refer to the recipe card for Step 1.

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