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Butternut Squash & Broccoli Risotto


-2 Tbsp olive or avocado oil

-1 Tbsp minced garlic

-1/2 tsp thyme

-1 tsp cumin seeds

-1/2 tsp crushed red pepper flakes

-2 cups arborio rice

-1/2 cup dry white cooking wine

-2 cups vegetable broth

-1 cup diced butternut squash

-1 cup broccoli

-1 cup green peas

-1 can garbanzo beans

-1 can coconut milk

-2 Tbsp veggie-based butter


-Sauté garlic, thyme, cumin, and red pepper flakes in oil on medium-high heat (1 min)

-Add dry arborio rice to cover with oil (1 min)

-Add cooking wine to deglaze pan

-Add vegetable broth, turn heat to high, and bring to a boil - let simmer for 5 minutes

-Turn heat to medium-high

-Add squash, broccoli, peas, and beans - stir to mix in

-Add coconut milk

-Turn heat to high while stirring (3 min)

-Reduce heat to medium-low and cover to simmer, stirring occasionally (10-15 minutes)

-Turn off heat, stir in butter - let sit for 3-5 minutes before serving


Serves 3-4 adults generously.


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