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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9 comments

Mallory says:
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!
Thanks, I'm glad you like the recipe!
DJ says:
Me too, Mallory! In addition to the nutritional yeast, I added a generous squeeze of Bragg's Aminos. So delicious. Thank you, Ali, for another great recipe!
Joanne says:
Yummy! And so much better for you than just eating a bowl of rice!
Anonymous says:
The videos are ok, but when I'm in the kitchen trying to make this, I prefer the option of a written recipe.
Stephie G. says:
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.
If you look in the comments of the video, it shows that you need to watch that other video - there's a video JUST for spiralizing butternut squash!
JT says:
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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hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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