Honey Nut Squash Risotto Recipe

The flavor of those little honey squashes are really something special. That mixed with the deeper orange red coloring, makes this a genuinely nice risotto for health food lovers.

Author: Kali Curtis

Print

With ImageWithout Image

Honey Nut Squash Risotto

This risotto gives you an excellent flavor and super nutritional benefits from the honey nut squash.

Ingredients

• 1 cup Arborio rice
• 3.5 cups water or broth
• 1-2 tbsp olive oil or butter
• 1/2 an onion
• (options to add parmesan and white wine)
• 1 lb honey nut squash (approximate)
• 1/2 cup coconut milk
• 5 sage leaves + a few for garnish
• parsley
• cherry tomatoes

Instructions

1. For the risotto, chop half an onion and sauté it in a medium pan on medium heat with oil or butter. Cook until they're a little brown on the edges. If you would like to, you can add the seeds of the squash here. Add the rice and stir, cooking until it's a little browned.
2. While you're doing this, boil the water or broth in a kittle pot. Start adding the water or broth 1/2 a cup at a time. Each time let the water absorb, while you stir it. Do this uncovered, until it's cooked through and all liquid is absorbed.
3. While you'er cooking the rice, cut the squash in half and cut and discard the end pieces. I keep the skin on, but if there's some scarring on the skin I just shave those harsher spots off. You can remove the seeds and use them in the risotto, or you can use them, as long as you're using a high power blender. The seeds are added plant protein.
4. Simmer the squash until cooked through, 5-10 minutes.
5. Put the squash in the blender with coconut milk. Crips up the sage leaves, and add them to the blender. Add a little salt and pepper. Then blend well, until it's silky smooth. Give it a taste once you turn off the blender to see if you want to add anything.
6. When the rice is ready, pour the squash sauce in the pan and stir well.
7. Put the risotto in a serving bowl. Then chop some cherry tomatoes and fresh parsley. Add them on top, along with some crispy sage leaves. Then sprinkle some salt and black pepper on top.

Notes

If you're using white wine, add 1/2 a cup to the rice once it's browned and before you add the broth or water. Let it absorb.

If you are adding parmesan, add some after you stir in the squash sauce.

Did you make this recipe?

Tag @earthmatterz on instagram and hashtag it #honeynutsquashrisotto