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Butternut Squash Risotto

Servings	Prep Time
4people	10minutes

Cook Time	Passive Time
40minutes	50minutes

Servings	Prep Time
4people	10minutes

Cook Time	Passive Time
40minutes	50minutes

Ingredients

4tsp avocado oil
4tsp ghee or butter
4 shallotsdiced small
2cloves garlicminced
2tsp salt
2 butternut squashpeeled, seeded, and cubed (you can use pre-riced squash, so long as it is fresh and not frozen. )
1/4cup white wine vinegar
1-2cups chicken or vegetable broth
1tbsp parsley

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