Butternut Squash Palmini Risotto


Author: @nikki_booch


  • 28 oz Palmini rice
  • 3 c butternut squash, cubed
  • 2 tbsp olive or avocado oil
  • 1 small onion, chopped
  • 1 garlic clove, chopped
  • 1/4 tsp crushed red pepper flakes
  • 1 c vegetable broth
  • 3/4 c almond milk (or other non-dairy milk)
  • salt + pepper, to taste
  • Fresh sage, for garnish


  1. Heat the olive or avocado oil in a large pan on the stovetop.
  2. Add in squash, onion, garlic, crushed red pepper, salt & pepper.
  3. Sauté about 10-12 minutes or until squash begins to soften.
  4. Add in the broth and almond/non-dairy milk.
  5. Boil, then reduce heat and let simmer for about 20 minutes.
  6. Remove from heat and let cool for a few minutes.
  7. Transfer to a high-speed blender or food processor and purée until smooth & creamy.
  8. Drain 28 oz. Palmini rice and combine with butternut squash sauce in pan. Heat for a few minutes.
  9. Serve in bowls & garnish with fresh sage. Enjoy!

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