Breakfast Risotto with Greens
Author: Angie Alt
Prep time:
Cook time:
Total time:
Serves: 4
- 1 pound butternut squash, peeled and cubed (about 4 cups)
- 1 tablespoon solid cooking fat (I used lard)
- 1 clove garlic, minced
- 1 bunch rainbow chard, tough stems removed, leaves cut into long ribbons (about 5 cups)
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ¼ teaspoon cinnamon
- ¼ teaspoon turmeric
- Place squash in food processor and pulse for 30 seconds, until squash is "riced." Don't over process!
- Heat solid cooking fat in a large skillet on medium-low heat. When fat has melted, add squash.
- Cook, stirring occasionally, for 4-5 minutes. Add garlic, cook until fragrant.
- Add remaining herbs, spices. Stir to incorporate, cook 4-5 more minutes.
- Add chard. Place lid over skillet for 2 minutes, allowing chard to wilt. Remove lid, stir to combine wilted chard.
- Remove from heat and serve.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/breakfastrisottowithgreens/
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