Kabocha Risotto with Sautéed Chard & Spiced Pepitas

ordinaryvegan.net
serves 4
Ingredients
Risotto

• 4 cups vegetable stock, homemade or low-sodium*
• 2 tablespoons vegan margarine or olive oil (unsalted) 2 garlic cloves, finely minced
• 1 large shallot, finely diced, about ¼ cup
• 2 cups Arborio rice
• 11⁄2 cups dry white wine*
• 1 cup kabocha squash puree, packed*
• 1⁄8 - 1⁄4 teaspoon salt, add more if desired
• 1⁄4 cup frozen peas, thawed

For the Tangy Chards:

• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1 bunch rainbow chard, rinsed and thinly sliced (about 1⁄2 pound) 1 teaspoon sherry vinegar, to taste

For the Spiced Roasted Pepitas:

• 1⁄4 cup raw pepitas seeds
• 1⁄2 - 1 teaspoon extra-virgin olive oil 1⁄8 teaspoon cayenne pepper
• 1⁄8 teaspoon garlic powder
• 1⁄8 teaspoon salt, add more to taste 1⁄8 teaspoon smoked paprika

Preparation​​​
Make Spiced Roasted Pepitas

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. In a small bowl or measuring cup, mix together the pepitas and olive oil. Toss with dry ingredients well to coat. Arrange pepitas in a single layer on prepared baking sheet and roast, stirring occasionally for about 8 to 10 minutes, until golden. Season to taste with salt, and add more cayenne pepper if desired. Let cool, then transfer to a serving dish.

Make Tangy Chards:

1. In a medium skillet over medium-high heat, warm oil. Add garlic and cook until fragrant, about 1 minute. Add chards, a handful at a time and sherry vinegar. Cook until it begins to wilt and tender, about 10 minutes. Transfer to a serving dish.

Make Risotto:

1. Put the stock and water in a pot. Bring to a boil, then decrease the heat to very low heat and hold at a simmer. Heat the olive oil or margarine in a wide, heavy skillet or a wide, heavy saucepan over medium heat. Add the shallots and cook for 1 minute. Add the garlic and cook garlic until just fragrant, 1 to 2 minutes. Add the rice and cook, stirring, until the rice is completely coated, about 2 minutes. Add the wine and cook, stirring, until most of the wine has been absorbed by the rice, about 5 minutes.
2. Add stock, 1⁄2 cup at a time, stirring, adding more as each portion is absorbed, for about 15 minutes until rice is al dente yet creamy. Stir in kabocha puree and the peas and cook for another 5 minutes. Taste now and adjust seasoning as needed.
3. Serve risotto in bowls with chards and roasted pepitas.
4. Advance preparation: The dish is best served right away. Roasted pepitas can be stored in an airtight container at room temperature for up to 2 weeks.

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