This week has been a good one. I stuck with my workouts and healthy eating goals, I posted to the blog twice, I revisited some projects for my apartment that I started in the fall, I finished reading Yes Please, and I went to bed early most nights. I’d say that I’m doing a good job with my 2015 resolutions so far. I always believe its easier to take your goals one day at a time, rather than think about an entire week, month or year in advance- that’s just too overwhelming.
One of the best ways for me to stick to my goals is to plan. I love planning and prepping my meals on Sunday for the entire week- I make a breakfast item that I can eat on the go, lunches for work, quick dinners, and a healthy snack or two. This butternut squash risotto is perfect for those prep days.
It is made with quinoa instead of arborio rice for a protein-packed meal option. I didn’t have any cheese when I made the risotto but I added it into the recipe as optional because I definitely wish I had added some to mine.
To make this recipe, you want to roast the butternut squash first. I like the flavor that roasting gives compared to boiling. Then, blend half of the roasted butternut squash for a super creamy risotto without needing to add tons of cheese, butter, or cream. Add the rest of the butternut squash cubes to the cooked risotto and you’re good to go. I promise this is easy! I also added some slow cooked duck to my risotto for even more protein!
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 and 1/2 cup uncooked quinoa
- 4 cups stock (I used duck stock)
- 2 cups butternut squash, peeled, seeds removed, and cubed
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon garlic powder
- 1/4 cup grated parmesan cheese (optional)
- Preheat oven to 400 degrees F.
- Heat a large pot over medium heat and add olive oil, onion and garlic. Stir and cook until translucent.
- Add quinoa and stir to mix. Let cook for about 2 minutes to lightly brown the quinoa.
- Add stock and cook, uncovered, on low until liquid is dissolved.
- Meanwhile, spread butternut squash on a baking sheet and toss in olive oil. Bake for about 30 minutes, or until lightly browned and cooked throughout.
- Puree 1 cup of butternut squash in a food processor, add to cooked quinoa, and stir well. Add the rest of the cubed butternut squash to the risotto and mix.
- Add salt, garlic powder, and (optional) parmesan cheese and stir to combine.
- Serve warm and store in an airtight container in the fridge for up to 5 days. Can also be frozen.