Butternut and Cauliflower Risotto

Butternut and Cauliflower Risotto

Ingredients:

2 Tablespoon avocado oil
1 sweet onion, peeled and finely diced
3 garlic cloves, peeled and crushed
1 Tablespoon flour of choice
1/4 teaspoon thyme
1/4 teaspoon black pepper
1/2 teaspoon pink Himalayan salt
2 cups diced oven roasted, cooked butternut squash
12 oz cauliflower rice, fresh or frozen (defrosted before the time)
1/2 cup lite canned coconut milk
1/2 cup veggie broth
1 Tablespoon freshly chopped sage leaves
1/2 cup fresh, chopped parsley

Method:

1. Sauté the onion and garlic in the avocado oil for 2 to 4 minutes or until glossy.

2. Add the flour, thyme, salt, pepper, stirring well so no lumps are formed. Then add the cauliflower rice, broth, butternut squash and coconut milk. Cover pot with lid and simmer for 5 minutes until the cauliflower is soft. Lastly add chopped sage and gently mix. If you want it more saucy, you can add a little more broth and coconut milk.

3. Sprinkle with chopped parsley and lightly dust with paprika.

4. Optional add-in: 1/4 cup plant-based parmesan cheese.