Creamy Coconut Squash Risotto
with Oven-Crisped Kale Chips
Cooking time
30 minutes
Servings
4
Calories
640 /serving
When you’ve got willing hands, put them to work making kale chips. It’s easy to crisp up leafy greens in the oven, adding colour and crackle to this family-friendly risotto. Dotted with butternut squash, every mouthful is creamy with coconut milk and crunchy with cashew nuts.
We will send you:
- 1 Bunch of kale
- 2 Garlic cloves
- 300g Diced butternut squash
- 320g Arborio rice
- 50g Roasted cashews
- 400ml Organic fair-trade coconut milk (non-GMO)
- 30ml Vegetable demi-glace
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
Contains: Cashews • Sulphites
You will need:
Large high-sided pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
26 g
Saturated Fat
17 g
Sodium
470 mg
Total Carb
90 g
Sugars
10 g
Protein
17 g
Fibre
6 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Roughly chop the garlic.
Start the risotto
- In a large, high-sided pan, heat a drizzle of oil on medium.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, squash and ⅔ of the spices. Sauté, 2 to 3 min., until the rice is translucent.
- Add the demi-glace, ¾ of the coconut milk, 3 ½ cups water and S&P; bring to a boil.
- Reduce to low and simmer, stirring occasionally, 16 to 20 min., until most of the liquid has been absorbed and the rice is al dente.
- If the risotto becomes too dry, gradually add up to ½ cup water until you achieve your desired consistency.
Make the kale chips
- Meanwhile, remove the kale leaves from the stems; tear the leaves.
- On a lined sheet pan, toss with a generous drizzle of oil and the remaining spices.
- Roast, stirring halfway, 7 to 10 min., until crisp.
Finish the risotto
- To the pan of risotto, add the remaining coconut milk and cook, stirring often, 1 to 2 min., until thickened.
Plate your dish
- Divide the risotto between your bowls.
- Top with the cashews and a spoonful of the kale chips.
- Serve the remaining kale chips on the side. Bon appétit!
