Leek & Butternut Squash Risotto

Among all the many things I am thankful for, including friends, family, health and yoga, this year I am also thankful for Risotto! Without Risotto I'd be eating a whole lot of soup in the colder months. Risotto allows me to mix it up while warming up!

 

What you'll need:

  • Coconut butter or oil
  • 2 Leeks chopped
  • 1-2 cloves garlic chopped
  • 2 heaping handfuls Butternut squash cubed small
  • Arborio Rice (I plan to try this with Quinoa next time)
  • 4 C. Vegetable stock
  • 1 C. Water
  • Salt & Pepper to taste
  • Cinnamon to taste
  • Nutmeg to taste
  • Pure Maple Syrup to taste
  • Chicken breast ( tofu next time)

 

Directions:

  1. Saute garlic, leeks & butternut squash in coconut butter until soft sprinkle with cinnamon, nutmeg and drizzle with maple syrup
  2. Add the rice and toast in the saute mixture
  3. Once nice and toasted, add 1 cup at a time of the vegetable broth, as each cup is absorbed by the rice add the next cup. Do this until all 4 cups are gone. If your rice is still hard in the middle add an additional cup of water
  4. Optional: Add a protein, I used chicken so i baked the chicken separately in the oven dressed in just salt and pepper at 350 degrees for about 30 min (or until fully cooked through).
  5. Mix in cheese (to taste)
  6. Chop chicken and add to risotto
  7. Top with salt and pepper, add parsley garnish for style

 

Just in time for Thanksgiving!!!