How to Make Butternut Squash “Rice” Risotto

Last week, I posted a video on how to make the Inspiralized rice itself.

Today, I’m sharing with you my favorite way to make the rice for dinner: as a parmesan risotto! However, if you’re Paleo, vegan or simply dairy-free, you can still make this as a risotto, just skip the last step of adding the cheese. It’s still incredibly delicious, nutritious and filling.

What goes best with this risotto? Everything! My favorite? I love eating the risotto with a baked or pan-seared fish. Oh, and a glass of wine, of course.

To warn you, I’m terribly awkward when introducing my recipe – I’m going to have to work on that a bit.

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Comments

  1. I’ve done this before and love it! I try to avoid dairy products when possible, so instead of the parmesan cheese I’ll add nutritional yeast to keep that “cheesy” flavor. It’s a great vegan substitute for a lot of recipes that call for cheese!

  2. Yummy! And so much better for you than just eating a bowl of rice!

  3. The videos are ok, but when I’m in the kitchen trying to make this, I prefer the option of a written recipe.

  4. Ali, love the video, but my thought is that I’m surprised you skipped over showing the squash being spiralized. After all, your blog exists because of your spiralizer. You should showcase it every opportunity you can.

  5. Made this recipe and got raves for it. For those who don’t want to watch the video a bunch of times to get Ali’s recipe, I wrote it down for you!!

    2 cups Butternut squash, spiralized and then “riced” in a food processor (300 grams)
    1 Tbsp Olive Oil
    1 clove garlic, minced (8 grams)
    1 pinch chili pepper flakes
    1/2 half red onion, small dice
    1/2 cup vegtable stock
    2-3 Tbsp grated parmesan

    Steps
    1. Heat saute pan over medium high heat
    2. Add olive oil and allow to heat up
    3. Add garlic and chili pepper flakes
    4. Cook for 30 seconds, stirring often
    5. Add red onion
    6. Cook for 1 minute, stirring often
    7. Add butternut squash “rice”
    8. Cook for 2 minutes, stirring often
    9. Add stock
    10. Cook for 5 minutes, stirring often, until liquid is gone and squash is tender
    11. Add parmesan cheese and stir to combine
    12. Serve immediately

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