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”
Prep Time 2 minutes
Cook Time 23 minutes
Total Time 25 minutes
Servings 4
Calories 721 kcal
Ingredients
- 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
Instructions
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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.
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In large pot, boil vegetable stock. Add risoni and cook 8 minutes.
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To pot with risoni, add squash mixture and stir together until well combined.
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Stir in vinegar, parmesan and green onions. Season to taste with black pepper.
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Prior to serving, add squeeze of fresh lemon juice and top with green onion.
Recipe Notes
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Nutrition Facts
Butternut Squash Risotto With Chickpea “Rice”
Amount Per Serving
Calories 721
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 14g70%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 17mg6%
Sodium 2300mg96%
Potassium 876mg25%
Carbohydrates 113g38%
Fiber 8g32%
Sugar 12g13%
Protein 26g52%
Vitamin A 16020IU320%
Vitamin C 48mg58%
Calcium 411mg41%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.