Vegan Saffron Risotto with Butternut Squash & Crispy Kale
3 Tablespoons olive oil or vegan butter
Kosher salt and freshly ground black pepper, to taste
6 cups vegetable stock
2 ounces vegan bacon, diced (optional)
2 large large shallots or half a medium onion, diced (1/2 cup)
1 1/2 cups Arborio rice
1 1/2 to 2 teaspoons rice wine vinegar
1 teaspoon saffron threads
1 teaspoon nutritional yeast
Vegan Parmesan cheese, to serve
1-2 cups Crispy Kale, to serve (recipe below)
Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, 1 to 2 teaspoons parsley, and 1/2 teaspoon pepper.
Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
In a heavy-bottomed pot or Dutch oven, melt the vegan butter (or oil) and saute the vegan bacon and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned.
|Diced Vegan Bacon (Optional)|
Add the rice wine vinegar and add 2 full ladles of stock to the rice plus the saffron, salt (to taste), and 1/2 teaspoon pepper.
Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total.
Off the heat, add the roasted squash cubes and vegan parmesan cheese.
Mix well and serve. Top each bowl with risotto, sprinkle with vegan Parmesan and garnish with a 1-2 Tbsp crispy kale or family style with 1 cup of crispy kale on top for everyone to enjoy. Store leftovers in the fridge and reheat (if any is left) as desired. Pairs great with a glass of vegan white wine and a fresh garden salad. All the benefits of a fancy meal, without a lot of work...but company will never know it. I promise not to say a word! ;)
2 tablespoons olive oil
Sea salt, for sprinkling
Preheat the oven to 275 degrees F. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt.