It was a night I was particularly craving an overload of veggie nutrition. I'm not sure I'm the only one who gets these kind of cravings, but occasionally I do feel the need to eat a full of colors vegetarian meals. In any case, this risotto is delicious for adult and children taste buds, full of nutrition and super quick to make. I hope you enjoy it as much as we did!
Cauliflower Rice Risotto
1 tbs of avocado or grapeseed oil
1/2 medium onion chopped small
2 cloves of garlic minced
2 cups of cubed butternut squash
1 cup of green peas
1.5 cups of white mushroom chopped
2.5 cups of cauliflower rice
1-1.5 cups of vegetable (or chicken) broth
1 hand full of parsley
Salt and pepper
In a large skillet, heat oil and add onions and garlic. Let it cook for a few minutes until onion becomes transparent.
Add mushrooms and saute for a few more minutes.
Add butternut squash, peas, cauliflower rice and saute for a couple more minutes.
Salt and pepper to your taste.
Pour 1 cup of the broth and let it simmer covered for about 10 minutes.
Add more broth if needed to a risotto consistency (this will not be creamy as a real risotto, but the skillet should be wet at the end of the preparation. Cook for another 5 minutes, or until butternut squash becomes soft.
I'm not a cook, and my family really loves soft veggies, so mine might seem a bit overcooked to you.
Enjoy it hot off the stove, with fresh parsley sprinkled over it!