Every person—guys and girls—should have a go-to date night recipe that just slays.
You know what we’re talking about: A dish that’s so enticingly flavorful, so luscious, so sexy, that just one bite makes the taster practically fall in love with you. The thing, though, is that this dish can’t be too complicated. Cooking for someone is attractive, but slaving and sweating over a hot stove? Not so much. It’s tough to find a recipe that’s simple enough to make while you’re multitasking with your hair and makeup, but impressive enough to wow your significant other.
Thank goodness for Meryl Pritchard. Our favorite chef-slash-nutritionist and founder of Kore Kitchen, Pritchard created the perfect date night risotto recipe. The best part? It’s super healthy—but no one would ever tell that it doesn’t have the usual bucketloads of cheese and butter—and loaded with veggies.
The secret ingredient that gives this pseudo-pasta dish its flavor and creamy texture actually starts with the broth. Pritchard uses BOU cubes, an updated take on the bouillion cube. Typically, bouillion contains excessive amounts of salt, artificial ingredients, and GMOs. But these are different. Made with natural ingredients and 30% less salt than other brands, BOU contains no preservatives, GMOs, or MSG—one cube adds flavor to any dish.
Ready to impress and feel good? Keep scrolling for the full recipe.
Recipe by Kore Kitchen
• 2 Vegetable BOU cubes
• 4 cups Water
• 1.5 cups short-grain sprouted Brown Rice
• 1 small to medium Butternut Squash
• 3 Tbsp Olive Oil, divided
• 1 tsp Paprika
• 1 tsp Cumin
• 2.5 tsp Sea Salt, divided
• Pepper to taste
• 1 cup Cherry Tomatoes
• 1 Tbsp Coconut Oil
• Sage, about 5-6 leaves
• 1 Tbsp Tahini
• Juice of 1 Lemon
• 2 Tbsp Nutritional Yeast
• 3 Tbsp Apple Cider Vinegar, divided
1. Add BOU cubes to 4 cups boiling water.
2. Pour in Brown Rice, 1 Tbsp Apple Cider Vinegar, and 1 tsp Sea Salt. Reduce heat and simmer, stirring occasionally, until little to no water remains, about 40 mins.
3. Chop butternut squash into bite size squares and toss with 2 Tbsp Olive Oil, Paprika, Cumin, Salt and Pepper, until completely coated.
4. Bake squash at 400 degrees until soft throughout, about 25 min., shaking the tray half way through.
5. Toss cherry tomatoes with 1 Tbsp Olive Oil and place in oven until they’ve popped and are blistered, about 10 min.
6. Heat Coconut Oil over medium-high heat. Add sage leaves and cook until both sides are crispy but not brown. Remove from heat, let cool on a paper towel, and sprinkle with 1 tsp Sea Salt.
7. Reserve 1 cup of cooked Squash to toss with the risotto. Add the rest to a blender with Tahini, Lemon Juice, Nutritional Yeast, 2 Tbsp Apple Cider Vinegar, and ½ tsp Sea Salt. Blend until smooth and creamy.
8. Combine sauce with cooked rice slowly until desired risotto consistency.
9. Serve warm topped with cherry tomatoes, pine nuts, and fried sage leaves and enjoy!