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Butternut Squash Risotto

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Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 6
Author: The Fresh Find


  • 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


  • 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.