If you've followed long, you know I love soup and have come to enjoy butternut squash soup. However, this time I bought a squash and was looking to use it in a new way. A friend was over for dinner and this is what I created. Earthy, hearty, and perfect for a chilly evening.
Vegan Butternut Squash, Portobello Mushroom, and Kale Risotto
1 lg portobello mushroom cap
1/2 c. onion, chopped
1 c. Arborio rice
4 c. vegetable broth
1/2 t. salt
1/4 t. pepper
1/2 t. dried thyme
1 c. roasted butternut squash
4 leaves kale, chopped
1 clove garlic
1. In a large sauté pan, heat olive oil over medium high heat. Clean and chop mushroom into 1 inch pieces and sauté until brown. Remove from pan and set aside.
2. In same pan over medium heat, saute onion until translucent, about 5 minutes. Add rice and stir constantly until rice starts to change color.
3. Add broth 1/2 cup at a time, stirring occasionally, until fully absorbed before adding next 1/2 cup of broth. Add salt, pepper, and thyme with first broth.
4. With the last addition of broth, add squash, mushrooms, kale, and choped garlic. Finish with a sprinkle of sea salt.