Tasty Thursday -Squash Risotto
  • 1 c rice
  • 2 medium yellow squash
  • 4-5 c Flavia's home made broth**
  • 2 tbsp coconut oil
  • ½ c petite peas
  • ½ c Onion, chopped
  • 2 garlic cloves, finely minced
  • ¼ c white wine
  • 1 tbsp organic butter
  • ¼ c fresh basil
  • Pinch of pepper
  1. Cut into chunks, ½ inch thick. Set aside.
  2. In a large saucepan heat oil, add onion & garlic. Saute for 3-5 minutes over medium heat.
  3. Stir in cooked rice & leave for 2 more minutes. Add wine & stir until wine is absorbed.
  4. Scoop broth into rice, one scoop at a time, stirring frequently. Key is to wait until broth is almost completely absorbed before adding more.
  5. Wait 15 minutes before adding squash & peas. Continue stirring & adding broth until the vegetables are tender. Approx. 5 minutes.
  6. Remove from heat, add basil and stir in butter. Season with pepper.
**Flavia's broth recipe: http://www.flaviliciousfitness.com/blog/2013/09/26/homemade-broth-recipe/
Recipe by Exercises for Women & Female Fitness by Flavia Del Monte - Flavia Del Monte's Female Fitness Blog at http://www.flaviliciousfitness.com/blog/2014/03/13/butternut-squash-risotto-recipe/