easy dairy-free butternut squash risotto

Fresh water peaches

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Ingredients

– 6 Cups Butternut Squash, Peeled, and Cubed  – 6 Cups Broccoli, Roughly Chopped  – 12 Ounces Cauliflower Rice, Fresh or Frozen – 1 Cup Basmati Rice – 16.9 Ounces Chicken Bone Broth  – 13.5 Ounces Full Fat Coconut Milk – 1 Cup Filtered Water – 1 + ½ Teaspoons Salt – ½ Teaspoon Black Pepper – ½ Teaspoon Dried Thyme  – ½ Teaspoon Garlic Powder

Fresh water peaches 

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Peel & Prepare Squash

Start by peeling and chopping your butternut squash. (Make sure to remove the seeds.) Measure out six cups, and set it aside. – 

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Broth

Add chicken broth, water, coconut milk into the pressure cooker or large pot with seasoning. Stir well.

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Adding Vegetables

Then add your cauliflower rice, basmati rice, broccoli, and butternut squash. Stir well.

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Cooking

Simmer for about 40 minutes, or pressure cook 15 minute. You'll know it's ready when the butternut squash is tender.

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Serving

Remove the lid, and stir the mixture for about 30 seconds until it's all broken up. Let it sit in the pot with the lid off for a few minutes before serving - it will thicken up!

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Fresh water peaches