Monday, October 27, 2014

Creamy Butternut Squash Risotto

Creamy Butternut Squash Risotto

(This recipe is soooo yummy and dreamy!)


Approx. 3 cups butternut squash, cubed

2 tbsp butter or coconut oil

½ onion, chopped

1 cup arborio rice

4 oz. can mushrooms (optional)

4 - 5 cups vegetable stock

¼ cup parmesan cheese, grated

1 tsp cinnamon

½ tsp nutmeg

½ tsp cumin

¼ tsp sea salt

¼ - ½ tsp black pepper

Directions: Steam the cubed squash in a steamer basket, with water in the main pot and cover with a lid.  Bring water to boil on medium to high heat.  Steam the squash for about 12-15 minutes or until tender.  Then carefully, mash the squash, but only a little (I like to leave about half in chunks.)  Over medium-high heat melt coconut oil or butter, add onion and cook until it is soft about 3 minutes.  Add rice, and cook while stirring, until the rice has a glossiness and the onion starts to brown a little, about 5 minutes.  Add ½ cup of veggie stock and stir, until it has been absorbed by the rice, about 3-4 minutes.  Then add in another cup of veggie stock, and cook while stirring until the rice has absorbed it, about 6 minutes.  And a third cup of veggie stock and stir while cooking until the rice has absorbed it, about another 5-6 minutes.  Then add in the squash, mushrooms, and one cup of veggies stock and stir.  Then add the parmesan cheese and seasonings.  Cook while stirring until the rice is soft and has absorbed most if not all the veggie stock.  You can add more veggie stock if desired, or if the rice is not fully cooked yet.  Serve warm.  
You can add a little more parmesan cheese if desired, but I don’t think this risotto needs anything else besides a side item.  I often make my baked chickpea patties and/or a steamed vegetable.
Makes 5 servings.

Approx. Nutrition facts:  Cals. 275   Carbs. 50g  Fat 7g   Protein 9g  Fiber 5g

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