5 May 2016 in Diet by Ann, Dinners, Nutrition

BUTTERNUT SQUASH RISOTTO

Let’s say we’ve got some trip ahead – let it be to school, work, to a birthday party, to your mom in law for a few days – and we want to stick with our meal plan.

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You don’t need to put your stomach through hell just to make your auntie feel better. Just be preprared for those situations and you’ll avoid trouble.

I know that many people feel bad after eating dairy, I wrote about it HERE

Today’s recipe is perfect for you 🙂 Don’t worry if you don’t have all of the ingredients at home. Remember – you can always get creative and who knows… Maybe you’ll come up with another great recipe ;)?

Butternut squash!

How to do it:

Cut squash in four and put it into the oven for 40 minutes, 180 degrees (leave the skin). Take it out, take the skin off and dice it. Fry onion and ginger on coconut oil – until they’re soft. Then, add rice to the pan and stir it on a medium heat until it’s transparent. Then add wine and coconut water. Coconut milk after a few minutes. Let it simmer for about 20 minutes, stir it so the rice doesn’t burn. Add squash and spices and mix it all. Risotto should be creamy – if it still isn’t soft enough add some water and let it simmer for a while more. Optionally – add some parmesan cheese on top.