learning to cook healthier & without a recipe!

Butternut Squash Risotto & Acre Peas

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Day 3 of 5 days of fresh, Part 2.

Butternut Squash. I like to buy it and then I don’t know what to do with it! Luckily I found this recipe on One of my favorite websites. You can find the original recipe here. I had acre peas to make too and the combination of the risotto and peas were perfect. The risotto is a little sweet so it needed a not-so-sweet balance.

For this recycled recipe:

  • 1/2 onion
  • 2 c of diced butternut squash
  • 3 tbsp butter
  • 2 c brown rice
  • about 4 cups homemade veggie broth

Melt the butter in a saucepan and add the onion. Cook for about 3 minutes, add the squash. Cook for another 5 minutes or until onion is translucent. Add the rice and a ladle of broth. Keep adding broth as the rice soaks it up. The brown rice I get takes about 40 minutes to cook so I just kept adding broth until it was cooked thoroughly.

Paired nicely with some homemade whole wheat biscuits (Michael made them!), breaded- pan fried chicken and acre peas!

For the peas- Mine came frozen from the farmers market so I had to let them thaw out. Add water to cover, about a tbsp of butter and some salt! Add more water or broth if you like, as needed. Let them simmer for about 40 minutes. Super tasty!


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