Ingredients
- 1 vegetable stock cube
- 50 g of butter
- 340 g of arborio rice
- 75 ml of olive oil
- 2 garlic cloves
- 1 butternut squash
- 125 ml of white wine
- 1 onion
- 50 g of italian-style hard cheese, shavings
- 1 pack of curly kale, curly
Method
Step 1
Start by preparing the vegetables. Peel and dice the squash to 10mm chunks, finely chop the onion, crush garlic and wash and trim 1/3 of the kale removing any stalks.Step 2
Mix the veg stock cube in a pan with a litre of water, then bring to the boil and remove from heat.Step 3
In another large pan, heat the oil over a medium heat and add the onions, cook gently without browning, for around 5 minutes. Add the garlic, stirring for 1 minute.Step 4
Next, add rice and stir well to coat in oil for a couple of minutes. Then, add wine and stir well. (Meanwhile put the squash in a roasting dish with a little oil and roast for 15 minutes at 180 degrees)Step 5
Add the stock little by little and cook over a moderate heat until all liquid is absorbed.Step 6
Repeat the process until all the stock is used up and the rice is al dente. You may not need to use all the stock.Step 7
Stir the roast squash, trimmed kale and Italian-style hard cheese into the cooked rice and mix well.Step 8
Season with salt and pepper and finish with butter. Plate up and tuck in!