Squash & Kale Risotto Recipe

by Barry Lewis

Cook time
25 mins
Ingredients Method

Ingredients

1 medium squash, 90ml white wine,
1 onion, 400ml veg stock,
150g risotto rice, knob butter
freshly chopped coriandr, pepper,
2 garlic cloves, 1 celery stick,
parmesan cheese. good handful kale

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In this video Barry shows you how to make a simple squash & kale risotto recipe – super delicious, easy to throw together & perfect for a quick fix! We roast the squash here to caramelise and sweeten it and throw it on top of our kale risotto which has a little celery, coriander & onion in there with the white wine twist. Hope you give it a go!

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