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Allrecipes Beechwood Spoon -- 1 Unit


Allrecipes Beechwood Spoon
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Allrecipes Beechwood Spoon -- 1 Unit

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Allrecipes Beechwood Spoon Description

  • Beechwood Spoon
  • Available Exclusively From Kroger

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.Grain-Free Butternut Squash Risotto on Purple Plate Set on Wooden Table | Vitacost.com/blog

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)
  1. 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.
  2. In large pot, boil vegetable stock. Add risoni and cook 8 minutes.
  3. To pot with risoni, add squash mixture and stir together until well combined.
  4. Stir in vinegar, parmesan and green onions. Season to taste with black pepper.
  5. Prior to serving, add squeeze of fresh lemon juice and top with green onion.

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