Butternut Squash Risotto
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Servings: 6
Ingredients
- 1 small Butternut Squash
- ¼ cup Almond Milk
- 2 tsp Cinnamon
- 1 tbsp Coconut Oil
- ½ Onion chopped
- 1.5 cups Arborio Rice
- 1/2 cup Dry White Wine
- 6 cups Vegetable Broth apprx
- 3/4 cup Parmigiano Reggiano grated
- 1/4 cup chopped Parsley
Instructions
- Peel and de-seed the squash, cut the squash into ¾ inch cubes. Place cubes in a shallow pan and stir fry on medium heat for about 5 minutes.
- Add almond milk and cinnamon, stir, and cover for 12-15 minutes. Once squash is cooked through (you should be able to poke a fork through easily), remove from stove top and set aside.
- In a large shallow pan, heat coconut oil and add chopped onions. Cook for 2-3 minutes.
- Add Arborio rice, stir in pan until slightly brown and toasted.
- Add dry white wine and stir until the liquid is mostly absorbed.
- Add ½ cup of vegetable broth, stir until liquid is mostly absorbed. Continue to add vegetable broth, ½ cup at a time, until you reach 6 cups total, or until desired texture.
- When rice is at desired texture, add Parmigiano Reggiano.
- Fold in butternut squash.
- Serve hot and top with additional Parmigiano Reggiano and chopped parsley.