Risotto is a decadent way to incorporate some bone broth into your diet – without having to make a soup or stew! I keep frozen containers of homemade bone broth in my freezer for recipes like this one. Pumpkin also works well in place of the butternut squash.
Butternut Squash Risotto
1/2 butternut squash, peeled & insides scooped out
3 cups beef bone broth
1 Tbsp grass-fed butter
1 bunch green onions, chopped (green parts only)
1 cup arborio rice
1/4 cup white wine
1/2 tsp garlic salt
1/2 tsp thyme
1/2 tsp rosemary
1/2 cup grated parmesan cheese
- Cut squash into cubes, place in small pot filled with water. Boil over medium-high heat until easily pierced with a fork.
- Drain water and mash squash with a fork or mix with an immersion blender until pureed.
- Add bone broth to pot and warm mixture over low heat.
- Meanwhile, in a medium-size pot, melt butter over medium heat.
- Add green onions and rice, tossing to coat rice with butter.
- Add white wine, garlic salt, thyme and rosemary. Stir until wine is absorbed into rice.
- Use ladle to add warm squash-broth mixture to rice, little by little. Stir between each addition, making sure liquid is absorbed before adding another ladleful. Continue this process for ~15-20 minutes.
- Once all of the squash-broth mixture has been incorporated, stir in parmesan cheese before serving.