Butternut Squash Risotto

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Although this is a staple all year round this recipe for an adaptation of a butternut squash risotto is inherently fall.  While this recipe is a close cousin of the traditional risotto, it doesn’t require the constant stirring and high-maintenance attention that is necessary to create a standard risotto but still has all of the wonderfulness that embodies risotto.  The wild rice lends an earthy texture to the dish while the underwhelming sweetness of the butternut squash really allows the basil, tomatoes, and onions to shine.  This makes a big batch which is fantastic for lunchtime leftovers.  Eat up and enjoy!

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Butternut Squash Risotto
Serves 6
A fantastic, left-over creating, easier take on a traditional butternut squash risotto
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 2 cups wild rice
  2. 4 cups broth (or 4 cups water and 1 Tbsp "Better Than Bouillon"
  3. 2 cups butternut squash, cubed
  4. 1/4 cup virgin coconut oil
  5. 1 Tbsp real maple syrup
  6. 1 Tbsp nutritional yeast (gives it a buttery flavor!)
  7. 1 Tbsp rosemary
  8. 1 tsp thyme
  9. 1 tsp sage
  10. 2 tsp sea salt
  11. 1 tsp black pepper
  12. 1 cup tomato, diced
  13. 1 onion, chopped
  14. 1-2 cups fresh basil
Instructions
  1. Cook rice in water or vegetable stock. It should take about 30 minutes. Drain and set aside.
  2. Meanwhile, wash butternut squash and cut in half lengthwise. Scoop out all seeds from inside.
  3. Preheat your oven to 350 degrees. Place halves face down on parchment paper on a cookie sheet. Bake in oven for 20 minutes or until tender.
  4. Allow to cool. Scoop butternut squash out of shell.
  5. NOTE: You can also totally use frozen squash - that's what I typically do unless I'm feeling super fancy.
  6. Place squash in high powered blender. Add the remaining ingredients and blend until smooth.
  7. Combine rice with butternut squash mixture and return to a pan over medium heat.
  8. Add chopped tomatoes, onion and fresh basil leaves into risotto and continue to cook on medium heat for about 15 minutes, or until the rice is tender and flavors are incorporated nicely.
Adapted from Tone It Up
Adapted from Tone It Up
Mr & Mrs Miller http://mrandmrsmiller.com/
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