What’s for dinner?
Why not a blended version of a classic Italian comfort food? Butternut Squash Risotto
If you have leftover cooked rice and some steamed squash, this recipe can be prepared in minutes. Having experimented extensively with blending rice, I’ve found that long grain rice (for example basmati or jasmine rice) breaks down much more easily when blended compared to short grain rice. Examples of short grain rice include Japanese rice and Arborio rice. This recipe is comforting, nutritionally balanced, and produces a beautiful colour. Enjoy!
1 cup cooked long grain white rice (basmati or jasmine rice recommended)
1 cup chopped, peeled and steamed butternut squash
1 cup milk or plant-based milk
1/2 cup vegetable broth
1/4 cup chopped cooked chicken breast (substitute cannellini beans if desired)
1 tbsp chopped raw white onion (optional)
1 tbsp extra virgin olive oil
1/4 tsp ground dried sage
Blend all ingredients until smooth. This may take a few minutes of blending depending on the strength of your blender. Add water as needed if a thinner consistency is desired. This recipe can also be heated like a soup and enjoyed by mouth.
Makes about 625 ml and provides approximately 615 calories, 32 g protein, 19 g fat, 73 g net carbohydrate, 7 g fiber, 485 mg phosphorus, 1175 mg potassium and 490 mg sodium.