Instructions

1. Finely chop the white onions and the leek. Sauté with about ½ a tbsp of olive oil in a pan. Cook the onion and leek for about 5 minutes until they go soft. Season with a bit of salt and 1 tsp of thyme (if you want to add garlic to this dish, now is the time). Cook for another minute or two, to get the aromas going.
2. Add the rice to the veggies and fry them for couple of minutes, under constant stirring. Then pour in the vegetable stock, give it a good stir to make sure nothing is sticking to the bottom of the pan. Bring it to a simmer, turn down the heat and cover the pan with a lid. Let it simmer on low heat for about 30 minutes.
3. Peel the butternut squash, remove the seeds and cut into cubes of about 1,5 cm. Place the butternut squash cubes in an oven tray, drizzle with a bit of oil (½ tbsp), and season with salt and a bit of thyme (½tsp). Roast for 30-40 minutes at 200 °C (390 °F).
4. After about 25-30 minutes of simmering the rice have absorbed most of the liquid, add the red kale, finely chopped. At this stage the risotto needs to still be a little wet. Put the lid back on and cook the kale with the risotto for about 5 minutes. then take off the lid and cook while stirring until your risotto have reached your preferred texture. Creamy, not too wet and not too dry. Then add the butter and season to taste with some salt.
5. Serve with the oven roasted butternut squash and enjoy. The nutritional value has been calculated based on 1 out of 3 portions.