Veganize That: Kabocha, Kale & Sage Risotto

Welcome back to Veganize THAT! Today we're making creamy, delicious, uber-warming creamy kabocha squash risotto. This recipe packs a punch with nutrition and great taste. Enjoy!

Kabocha, Kale & Sage Risotto Recipe (Gluten-free)

Serves: 2 to 4


  • 2 1/2 cups organic vegetable broth
  • 3 cups kabocha squash, cut into 1/2-inch pieces
  • 3/4 onion, diced
  • 10 sage leaves, plus more for serving and to taste
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1/2 cup brown basmati rice (or any grain of choice)
  • 3 cups kale, chopped
  • 1/2 cup nutritional yeast
  • 1 tablespoon coconut oil


1. Pre-heat oven to 400° F. Heat a little vegetable broth in a Dutch oven or large oven-safe saucepan over medium-high heat. Add squash, onion, 10 sage leaves, salt, and pepper, and cook, stirring often, until the onion begins to soften, about 4 to 6 minutes.

2. Add rice and stir for 1 minute. Add remaining broth and bring to a boil; cover pot and transfer to the oven. Bake until barley is tender, 50 to 55 minutes.

3. Stir in kale, nutritional yeast, coconut oil, and a few extra torn sage leaves, if you like.

4. When thoroughly mixed plate, add a sage leaf or two for garnish and enjoy!

Bon appétit!

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