- May. 28 2019
* If you don’t want to use wine, you can use 1/2 cup more broth instead.
In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them and the bean to the broth. Once the broth reaches a simmer, reduce the heat to low.
Add the butternut squash to the simmering broth and cook until tender, approximately 5 minutes. Using a slotted spoon remove the butternut squash and place it into a side dish. Turn the heat on the broth down to low and cover with a lid to keep it warm.
Meanwhile, in a large pan, warm the coconut oil over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes.
Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy.
This should take about 20 minutes total. Discard the vanilla bean and turn off the heat. Gently stir in the butternut squash, Parmesan, and the salt.
Transfer the risotto to a serving bowl and sprinkle with chives. Serve immediately.
6 servings = per serving
Fat: 4 g
Carbs: 48 g
Protein: 8 g