Allrecipes Beechwood Spoon Description
Use to stir pots of soups or sauces, to mix bowls of batter or cookie dough and more.
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Butternut Squash Risotto With Chickpea “Rice”
Risotto is a classic Italian comfort food traditionally made with Arborio rice. This grain-free version incorporates an innovative chickpea “rice” from Explore Cuisine that cooks up creamy-dreamy! Make it dairy free with vegan Parmesan and stir in sautéed butternut squash for fresh, seasonal flavor. Feel confident serving it as a main dish as the chickpea rice is naturally high in protein.
Butternut Squash Risotto With Chickpea “Rice”
- 7 cups vegetable broth
- 3 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
- 1 small onion (chopped)
- 1/2 tsp. Redmond Real Salt
- Black pepper (to taste)
- 4 cups cubed butternut squash (2-1/2 lbs. squash)
- 3 tsp. minced garlic
- 1 box Explore Cuisine Chickpea Risoni
- 1 tsp. Bragg Apple Cider Vinegar
- 1 cup vegan Parmesan
- 1 lemon
- 2 green onions (diced)
- In large pot, heat buttery oil. Add onion, garlic and salt and cook, stirring often, until beginning to soften, about 5 minutes. Stir in squash. Cook until squash begins to color around edges and soften, about 10 minutes.
- In large pot, boil vegetable stock. Add risoni and cook 8 minutes.
- To pot with risoni, add squash mixture and stir together until well combined.
- Stir in vinegar, parmesan and green onions. Season to taste with black pepper.
- Prior to serving, add squeeze of fresh lemon juice and top with green onion.
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Allrecipes Beechwood Spoon -- 1 Unit
