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Coconut Butternut Risotto Recipe

Ingredients

How to make it

  • Preheat oven to 375 degrees Fahrenheit.
  • 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.
  • 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.
  • 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.
  • Meanwhile, scoop out the fleshy part of the squash with a spoon. Once the rice is translucent, mix in the squash.
  • Stir in chicken broth & coconut milk. Correct seasonings.
  • Bring to a simmer and turn down to medium; cover and cook for about 45 minutes, or until the rice is tender. Stir occasionally.
  • Serve hot! :)

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icecreamuffin Abilene, TX

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