How Squash Substitutes Rice In This Savory Low-Carb Squash Risotto | Cook With Us | Well+Good

Chef and Founder of the Tepuy Collective, Adriana Urbina shares a delicious riceless risotto recipe using squash as a substitute for rice and pairs it with a delicious pesto made from leeks. She shows us all of the hacks to getting squash to the perfect rice like texture whether you're using a food processor or a knife and cutting board.

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This low-carb risotto alternative is sure to become your favorite!

Follow Adriana here: https://www.instagram.com/adrianaurbinap/

Riceless Squash Risotto with Leek Pesto Recipe

Ingredients:

For risotto:
1 tbsp Olive oil
4 garlic cloves ( thinly sliced)
1 large onions, chopped diced
1 tsp salt
1 butternut squash, peeled, seeded, and chopped ( You can cut it in the food processor)

For pesto:
2 cup green asparagus chopped
1 cup of chopped leeks
1 ½ tbsp. olive oil
½ tbsp. lemon juice
1-3 tbsp. national yeast ( you can avoid if you don't find Nutritional yeast)
1 teaspoon salt to taste
½ cup of Pecorino Romano to taste

Instructions
1. Working in batches, place the squash in a food processor and pulse until it reaches a rice-like consistency.

2. Heat the olive oil or ghee in a large pot over medium-low heat. Add the onions and salt. Cook for 15-20 until slightly caramelized, stirring occasionally. Add the chopped garlic and cook for an additional 6 min

3. Add the squash to the pan once the onions are caramelized and sauté for 3-4 minutes. Then add the pesto. Cover and cook over medium heat for 20-25 minutes, stirring occasionally, until the squash is completely tender. Serve immediately. Garnish with cheese, maldon salt, and herbs if desired.

For the pesto:
1. Snap off and discard the woody ends of the green asparagus, wash them well and chop them into similar size pieces. Rinse the leeks well, removing any soil.

2. Bring a pot of water to a boil, add the asparagus and simmer for 1 minute. Turn off the heat and add the chopped leeks, submerging them in the water for 1 additional minute to take the raw edge off. Do not overcook! Immediately drain the asparagus and ramps reserving the cooking liquid in a separate bowl.

3. Rinse the vegetables under very cold water, or submerge them in an ice bath to halt the cooking process. Reserve 2-3 pieces of asparagus for garnish.

4. Add the cooked asparagus, ramps and remaining sauce ingredients (except for the salt and cheese) to a blender and process on high until smooth. Add cheese and salt, taste for seasoning. If necessary, add more cooking liquid to achieve a thinner sauce.

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Check out these recipes:
Vegan Tacos: https://www.youtube.com/watch?v=UcH1ht5XuOM
Beet and Squash Salad: https://www.youtube.com/watch?v=k3b_yRXqW5Y
Maple Roasted Acorn Squash: https://www.youtube.com/watch?v=W4zmv6pPiiE

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