THE CORVALLIS CARROT
What you'll be getting:
120 g par cooked wild and arborio rice
130 g roasted butternut squash
45 g kale and onions
1 T grape seed oil
1/2 c butternut squash broth (coconut milk, roasted butternut squash, pumpkin, pumpkin pie spice, nutritional yeast, salt, pepper)
1/4 c pumpkin broth (roasted pumpkin, water, nutritional yeast, salt and pepper, pumpkin pie spice)
Preheat oven to 425 degrees.
Place the squash on the sheet pan, spread them out a bit so that they can cook more evenly.
After the squash goes in the oven, begin heating your oil. When the pan is hot, add the onions and kale. Cook for a couple of minutes. (until the timer reads 15 minutes on it)
Mix the rice and the kale together, then add the butternut squash broth.
Let the rice cook with the squash for the remaining time on the timer. (should be about 13-12 minutes) When the timer goes off, pull everything from the oven.
When your timer goes off, pull the risotto from the oven, add a couple of tablespoons of water if it appears dry and then add the butternut squash to it.
When the oven reaches 425, place the sheet pan in the oven. Set a timer for 20 minutes.
When your timer has 15 minutes remaining, add the rice to your pan.
Mix together the rice and the broth and then place a lid on the pan and place in the oven next to the squash.
Add the pumpkin broth to the rice to loosen it a bit. Return to the oven, covered, for another 3 minutes.
Mix everything together and then it is ready to plate. From start to finish this dinner takes less than 25 minutes. Enjoy!