Easy Butternut Squash and Kale Risotto

This creamy vegan risotto dish is full of flavour and can be on the table in less than an hour. Topped with almond Parmesan, it’s one of the most satisfying meals I’ve made in a while.

For the Risotto:
1 small butternut squash (about 2 pounds)
1 bunch curly kale
2 tbsp extra-virgin olive oil
1 yellow onion, diced
2 garlic cloves, minced
2 tsp dried thyme
⅛ tsp ground black pepper
1½ cups Arborio rice
4½ cups vegetable broth, divided

For the Almond Parmesan:
2 tbsp raw almonds
2 tbsp nutritional yeast
⅛ tsp garlic powder
⅛ tsp sea salt

View the full recipe at A Dash of Compassion →