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Inspiralized Rice: Parmesan Squash Rice Risotto with Asparagus & Green Peas (Gluten Free)

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 butternut squash peeled, Blade C
  • 1 tbsp olive oil
  • cooking spray
  • 6-8 stalks of asparagus cut into thirds
  • salt and pepper
  • 1/4 cup diced red onion or white
  • 1 cup + 2 tbsp vegetable broth
  • 1/2 cup grated parmigiano-reggiano cheese
  • 1/4 cup cooked green peas

Instructions

  • Place your butternut squash noodles (in batches) into a food processor and pulse until most of the big strands are chopped into “bits” similar to rice. Don’t process too much or else the bits will be too small. Once done, set aside the butternut squash noodle rice into a bowl.
  • Place a large skillet over medium heat and coat with cooking spray. Add in the asparagus, lightly spray with cooking spray and season with salt and pepper. Cook, stirring frequently, until asparagus turns bright green and is soft when forked. Set aside.
  • While the asparagus is cooking, place another large skillet over medium-low heat and add in the olive oil. Once the oil heats, add in the garlic, cook for 30 seconds and then add in the onion. Cook until the onion starts to soften.
  • Add in 2 tbsp of the vegetable broth and let reduce. Then, add in the squash rice, season with salt and pepper and stir. Add in 1/2 cup of vegetable broth and let reduce. Once reduced, add in another 1/2 cup of vegetable broth and let reduce. At this point, taste test the risotto. If the squash rice needs to cook more, add another 1/2 cup of broth. If it’s cooked enough, add in the Parmesan cheese, stir to combine and let cook for 30 seconds or until cheese melts fully into the squash rice.
  • Add the asparagus and peas to the skillet with the risotto and stir to combine. Pour into bowls and enjoy!