Makes 10 servings
- 907 g kale, cut into small dice
- Oil, as needed
- 907 g butternut squash, small dice
- 63 g minced onion
- 57 g butter
- 2 cups/480 mL Arborio rice
- 1.68 L Vegetable Stock
- 1 Standard Sachet d’Epices
- Salt, as needed
- Ground white pepper, as needed
- 85 g shaved Parmesan
- 90 mL vegetable oil
- 907 g portobello mushrooms, cut into small dice
- 907 g red peppers, roasted, peeled, cut into small dice
- 21 g chopped sage
- 43 g chopped parsley
- 142 g toasted pumpkin seeds
- Blanch the kale briefly in simmering salted water. Shock in ice water, drain, and reserve.
- Lightly oil a small roasting pan and add the butternut squash. Roast in a 204°C oven until just soft, 15 to 20 minutes. Reserve.
- Sweat the onions in the butter in a medium pot until soft and translucent, 6 to 8 minutes. Add the rice and mix thoroughly. Cook, stirring, until a toasted aroma rises, about 1 minute
- Add one-third of the stock and the sachet and cook, stirring constantly, until the rice has absorbed the stock. Repeat, adding the remaining stock in two more portions, allowing each to be absorbed before adding the next. Cook the risotto until the rice is tender but with a pleasing texture and most of the liquid is absorbed.
- Remove the sachet. Season the risotto with salt and pepper. Stir in the cheese. Hold warm.
- When ready to serve, heat the vegetable oil in a medium saute pan. Add the mushrooms and saute until golden, 5 to 7 minutes. Add the kale, squash, and peppers. Saute until the mixture is heated through, tossing to combine the vegetables.
- Serve the risotto topped with the vegetables, sage, parsley, and pumpkin seeds, or gently fold the mixture into the risotto.