Butternut Squash and Lentil Risotto
By Chef Melvin
2 tsp extra-virgin olive oil
¼ tsp diced onion
1 cloves garlic, minced
½ tsp seeded and diced fresh jalapeño
½ cup 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
3 tbsp lemon juice
1 tsp grated Parmesan cheese
1 tsp dried sweet basil
1
In a hot sauté pan add garlic and oil.
2
Then add lentils and onions; once onions are translucent, Add greens and pureed squash; cook until your greens are wilted
3
Then season with the lemon juice, cheese and basil (add these ingredients at the end) Salt and pepper to taste
Ingredients
2 tsp extra-virgin olive oil
¼ tsp diced onion
1 cloves garlic, minced
½ tsp seeded and diced fresh jalapeño
½ cup 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
3 tbsp lemon juice
1 tsp grated Parmesan cheese
1 tsp dried sweet basil
Directions
1
In a hot sauté pan add garlic and oil.
2
Then add lentils and onions; once onions are translucent, Add greens and pureed squash; cook until your greens are wilted
3
Then season with the lemon juice, cheese and basil (add these ingredients at the end) Salt and pepper to taste