Butternut Squash RisOATto

Name: Butternut Squash RisOATto
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: European, Mediterranean, Italian
Ingredients: 1 medium butternut squash, about 6.25 cups or 875 g; 1 tbsp (15 g) extra virgin olive oil; 1 tbsp (10 g) garlic powder; 1 tbsp (7 g) onion powder; 1 tsp (2 g) black pepper; 1 tsp (6 g) salt; 3 cups (240 g) rolled oats; 1 tbsp (15 g) olive oil; 3 tsp (12 g) chicken bouillon powder; 4.5 cups (1080 g) water; 1/2 cup (60 g) grated parmesan cheese

6 steps

Prep:15minCook:45min

This butternut squash risOATto doesn't use arborio rice. Instead, I'm using rolled oats as my base. Oats get just as creamy for a perfect risotto, while also being a whole grain and containing 5x the fiber and 2x the protein of white arborio rice. Plus, I always have oats on hand; I don't need to buy a specific type of rice just for 1 dish. The butternut squash provides some mild sweetness while also making the risotto creamy without the need for butter. The combination of toasting the oats and the grated cheese gives this dish a classic but elevated feel that you're sure to love. It's vegetarian and gluten free, and can be made vegan by swapping the grated cheese for nutritional yeast and chicken bouillon for veggie bouillon.

Updated at: Wed, 11 Dec 2024 02:03:14 GMT