Mushroom, Kale & Squash Risotto
A hearty enough meal to be served on it’s own, especially if you are a vegetarian. If you eat cheese, then chunks of goats cheese, feta or parmesan are great added at the end of the cooking process, just before serving. When I make this meal i frequently switch between using kale or spinach, it just depends on whichever one I have in my fridge at the time. This time I was feeling indulgent so I used smoked salmon as my protein source, but I have been known to use chicken, chorizo, sausage, or a combination. Just be careful to check that the butternut squash has been cooked enough as if it is still hard, it ruins the creamy feel of the meal. If you run out of stock before the squash or rice is cooked, then keep adding a little water until you are satisfied. Don’t make this meal with risotto rice if you can’t constantly keep your attention on the pan while cooking, use barley instead as you can add all the fluid in one go and leave it to cook without stirring.