Coconut Butternut Risotto |
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Prep Time: 0 Minutes Cook Time: 105 Minutes |
Ready In: 105 Minutes Servings: 10 |
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Rich, creamy, healthy risotto! Sweet butternut squash & coconut milk contrast with salty turkey bacon (which makes everything better, anyway). You could also add in some toasted chopped almonds; we had our risotto topped with Almond Encrusted Yellow Squash Bites :) Ingredients:
2 cups short grain rice |
1 butternut squash (about 2 lbs), halved long-ways |
1 large red bell pepper, cut into thin strips |
1 leek, sliced (wash it after you cut it!) |
2 garlic cloves, minced |
7-8 strips turkey bacon, chopped |
1 can coconut milk |
3 cups chicken or veggie broth |
2 tbsp lemon juice |
1 tbsp: cinnamon, cumin, coriander |
1 tsp: nutmeg |
salt & pepper, to taste |
coconut oil |
Directions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Place squash halves skin-side down in a baking dish. Drizzle with coconut oil and sprinkle with salt & pepper. Bake for 45 minutes, or until squash is very tender; set aside.
3. Heat coconut oil in a large pan with high sides on medium high. Add in leeks, bell pepper, garlic and turkey bacon. Cook until veggies become slightly tender; about 5 minutes.
4. Add a bit more oil and stir in the rice. Add in the seasonings, and cook about 5 minutes, letting the rice become translucent. Stir in lemon juice.
5. Meanwhile, scoop out the fleshy part of the squash with a spoon. Once the rice is translucent, mix in the squash.
6. Stir in chicken broth & coconut milk. Correct seasonings.
7. Bring to a simmer and turn down to medium; cover and cook for about 45 minutes, or until the rice is tender. Stir occasionally.
8. Serve hot! :)
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