Maple Butternut Squash Risotto
lacinato kale, toasted pecans
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.
Tags:
Vegan
•Gluten-free
Allergens:
Tree Nuts
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total Time45 minutes
Prep Time
DifficultyEasy
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.
Instructions
1
Please refer to the recipe card for Step 1.
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