One of my favorite things in the world is risotto. I love the texture of arborio rice and of course, the cheese. Here’s my version of bringing some nutrition to this indulgent dish!
2 cups of Arborio rice
2 cups of water
2 cups of Epic bone broth
1/2 cup mushrooms, sliced
16 oz of butternut squash
1/3 cup parmesan or pecorino romano
2 tbsp grass-fed butter
2 tbsp dried basil
2 tbsp dried oregano
2 tbsp garlic powder
salt and pepper
Get a 4-5 qt pot and toast the arborio rice in the butter for 2 minutes.
Add the bone broth, water, and mushrooms and bring to a boil.
While rice is cooking, dice up your butternut squash (or buy precut which makes life ten times easier). Lay butternut squash evenly and roast in oven for 20 minutes. Alternatively, you can roast on a non-stick pan with butter or olive oil for 10 minutes.
Back to the rice: let simmer for 20-30 minutes or until rice is tender.
Once cooked through, add seasonings and parmesan cheese and fold gently.
Plate with butternut squash (and some fresh greens, if you’d like!)
I could eat this everyday because it is so dang delicious. Enjoy!