There is no better side dish than a creamy, savory risotto. Similar to a traditional risotto, there are many different plan-friendly vegetables that you can feel free to add (ie. cauliflower, zucchini, etc.). This can be good served alongside a heavier protein such as grilled chicken or steak. You can get adventurous with flavors and add in rosemary, sage, or other fresh herbs to the dish that would pair nicely with the sweetness of the squash. Easy to make and an elegant side dish to bring to any dinner or holiday party!
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Passive Time | 50 minutes |
| Servings |
people
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Ingredients
- 4 tsp avocado oil
- 4 tsp ghee or butter
- 4 shallots diced small
- 2 cloves garlic minced
- 2 tsp salt
- 2 butternut squash peeled, seeded, and cubed (you can use pre-riced squash, so long as it is fresh and not frozen. )
- 1/4 cup white wine vinegar
- 1-2 cups chicken or vegetable broth
- 1 tbsp parsley
Ingredients
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Instructions
- In a large pot over medium-low heat, add in avocado oil and ghee/butte. Once hot, add in onions and salt. Cook until slightly caramelized, about 10-15 minutes, stirring occasionally. Add in minced garlic, cook another 5 minutes.
- Meanwhile, while working in small batches, place butternut squash into food processor and pulse until it reaches a rice-like consistency
- Once riced, add the squash to the onions and garlic and sauté 3-5 minutes. Add in vinegar, broth, and parsley. Cover the pan and simmer over medium heat for 30- 35 minutes, stirring occasionally. Cook until squash is completely tender. Add more broth if necessary. Add salt and pepper to taste and enjoy!
Recipe Notes
1 serving =1/4 of the dish. Each serving includes 1 serving vegetable and 2 servings fat
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