Butternut Squash and Lentil Risotto

By Chef Melvin

2 tsp extra-virgin olive oil
1/4 tsp diced onion
1 cloves garlic, minced
½ tsp seeded and diced fresh jalapeño
½ cup of purred butternut squash
½ cup vegetable broth, or more as needed
¼ cup cooked lentils
2 cups tightly packed chopped kale or leafy green whatever is available
1-2 T lemon juice
1 tsp grated Parmesan cheese
1 tsp dried sweet basil




Directions: In a hot sauté pan add garlic and oil. Then add lentils and onions; once onions are translucent, Add greens and pureed squash; cook until your greens are wilted. Then season with the lemon juice, cheese and basil (add these ingredients at the end) Salt and pepper to taste