Butternut Squash Risotto

Ingredients

1½ pounds butternut squash, peeled and cubed (about 4 cups)

1 TBSP solid cooking fat

½ yellow onion, chopped

1 cup mushrooms, chopped

3 cloves garlic, minced

¼ cup sage, minced

½ tsp sea salt

1 tsp apple cider vinegar

¾ cup bone broth

680 grams butternut squash, peeled and cubed (about 4 cups)

1 TBSP (15 ml) solid cooking fat

½ yellow onion, chopped

100 grams mushrooms, chopped

3 cloves garlic, minced

17 grams sage, minced

½ tsp (2.5 ml) sea salt

1 tsp (5 ml) apple cider vinegar

178 ml bone broth

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Dietary Therapies

AIP

SCD

mSCD

IBD-AID P2

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Egg Free

Nut Free

Soy Free

Place half of the chopped butternut squash into a food processor and pulse for 20 seconds, until the squash is the consistency of rice. Don't over process here!
Heat the solid cooking fat in the bottom of a large skillet or heavy-bottomed pot on medium heat. When the fat has melted and the pan is hot, add the onions and mushrooms. Cook, stirring, until the onions are translucent, about 5 minutes.
Add the garlic, sage, and sea salt, and cook for another 2 minutes, just until fragrant.
Add the apple cider vinegar and scrape away anything that has stuck to the bottom of the pan.
Add the processed squash and bone broth to the pan, stirring to incorporate.
Cook for 12-15 minutes on medium heat uncovered, stirring occasionally, until the liquid has absorbed and the squash is fully cooked.