Vege Risotto Recipe
butternut squash, baby kale, dried cranberry, toasted hazelnut, grana padano, lemon crema
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Liquid Ingredients
Aromatics and Seasoning
For the Lemon Crema
Method
Preparation
- 1
Prepare the Lemon Crema
In a small bowl, combine sour cream, lemon zest, and salt. Mix well and set aside in the refrigerator.
- 2
Prepare the Squash
Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- 3
Toast the Hazelnuts
In a dry skillet over medium heat, toast the chopped hazelnuts for 5-7 minutes, stirring frequently, until golden brown and fragrant. Remove from heat and set aside.
Cooking the Risotto
- 4
- 5
Add Rice
Stir in the Arborio rice and cook for 2-3 minutes, stirring continuously to coat the rice with oil and toast it slightly.
- 6
Deglaze with Wine
Pour in the white wine and cook, stirring constantly, until the liquid is almost completely absorbed.
- 7
Add Broth Gradually
Begin adding the vegetable broth, one cup at a time, stirring frequently. Allow each cup to be absorbed before adding the next. This process should take about 20 minutes.
- 8
Incorporate Kale and Squash
Once the rice is creamy and al dente, stir in the roasted butternut squash and baby kale. Cook for an additional 2-3 minutes until the kale is wilted.
- 9
Finish the Risotto
Remove from heat and stir in the grated Grana Padano cheese. Adjust seasoning with salt and black pepper to taste.
