Squash risotto with kale

Squash risotto with kale

Total: 45 min. | Active: 35 min.
vegetarian
Nutritional value / person: 747 kcal
, Fat: 35 g
, Carbohydrate: 87 g
, Protein: 15 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Kale

3 tbsp mirin (rice wine)
2 tbsp olive oil
1 tbsp water
1 tbsp miso paste
100 g washed, prepared kale
50 g almonds, roasted, coarsely chopped

Risotto

1 ½ tbsp olive oil
1 onion, finely chopped
1 garlic clove, squeezed
400 g squash (e.g. Hokkaido), cut into approx. 1 cm cubes
¼ tsp salt
350 g risotto rice
1 dl white wine
9 dl vegetable bouillon, hot
40 g grated Parmesan
50 g butter
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How it's done

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Kale

Whisk the mirin, oil, water and miso in a bowl. Add the kale, knead well by hand for approx. 2 mins. Add the almonds, mix, cover and leave to marinate in the fridge for approx. 10 mins.

Risotto

Heat the oil in a pan. Add the onion, garlic and squash, sauté for approx. 2 mins., season with salt. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer the risotto for approx. 20 mins. until the rice is creamy and al dente. Stir in the cheese and butter. Plate up the risotto, top with the kale.

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