Instant Pot Paleo Butternut Squash Risotto

Instant Pot Paleo Butternut Squash Risotto

Instant Pot Paleo Butternut Squash Risotto

Cozy up to this low calorie, paleo-friendly recipe that’s read in less than an hour thanks to the instant pot! Cauliflower rice stands in for traditional rice in this comfort food favorite inspired by the flavors of autumn.

Instant Pot Paleo Butternut Squash Risotto

Instant Pot  Paleo Butternut Squash Risotto Ingredients: 

  • 1 tbsp ghee 
  • 1 tsp minced garlic  
  • 1/2 cup chopped sweet white onion  
  • 4 cups riced cauliflower  
  • 2 cups cubed butternut squash  
  • 2/3 cup chicken stock 
  • 3/4 cup full-fat canned coconut milk  
  • 1 tbsp AIP Paleo Powder Seasoning 
  • 1 tbsp fresh chopped sage  
  • 1 tbsp cassava flour or arrowroot flour  
  • 4 strips bacon, cooked and chopped  

For Serving 

  • 12 oz. asparagus, ends trimmed  
  • 1 tbsp ghee 
  • 1/4 tsp sea salt  
  • 1 lb. green and red seedless grapes 

Instant Pot Paleo Butternut Squash Risotto

Instant Pot Paleo Butternut Squash Risotto

Instant Pot Paleo Butternut Squash Risotto

Instant Pot Paleo Butternut Squash Risotto

 

Instant Pot Paleo Butternut Squash Risotto

Instant Pot Paleo Butternut Squash Risotto

Cozy up to this low calorie, paleo-friendly recipe that’s read in less than an hour thanks to the instant pot! Cauliflower rice stands in for traditional rice in this comfort food favorite inspired by the flavors of autumn.
Prep Time: 10 minutes
Cook Time: 18 minutes
Quick Release Time: 5 minutes
Total Time: 33 minutes
Course: dinner, Lunch, Main Dish
Cuisine: Italian
Keyword: dinner, gluten free, lunch, paleo, paleo powder
Servings: 4 meals
Calories: 412kcal
Author: Meal Prep on Fleek

Equipment

  • Instant Pot

Ingredients

  • 1 tbsp ghee
  • 1 tsp minced garlic
  • 1/2 cup chopped sweet white onion
  • 4 cups riced cauliflower
  • 2 cups cubed butternut squash
  • 2/3 cup chicken stock
  • 3/4 cup full-fat canned coconut milk
  • 1 tbsp AIP Paleo Powder Seasoning
  • 1 tbsp fresh chopped sage
  • 1 tbsp cassava flour or arrowroot flour
  • 4 strips bacon cooked and chopped

For Serving

  • 12 oz. asparagus ends trimmed
  • 1 tbsp ghee
  • 1/4 tsp sea salt
  • 1 lb. green and red seedless grapes

Instructions

  • Chop asparagus into 3-inch pieces. Press Sauté setting on instant pot and add 1 tablespoon of ghee. Add asparagus and sauté for 6-8 minutes. Divide asparagus between 1 of the small compartments of 4 white MPOF containers. Sprinkle with salt.
  • Keep the instant pot on sauté setting and melt the other tablespoon of ghee. Add onion and sauté for 5 minutes, stirring regularly. Press Cancel and add garlic to the hot instant pot. Stir.
  • Add cauliflower rice, butternut squash, chicken stock, coconut milk
  • and Paleo Powder seasoning. Stir to combine. Secure lid and close vent valve. Press manual setting for 2 minutes.
  • When the timer goes off, quick release the pressure valve and wait for pressure to release. Open the lid and stir in fresh sage. Press sauté setting and stir in cassava flour to thicken the risotto for 2-3 minutes. Press Cancel.
  • Divide risotto between the large compartments of 4 MPOF white containers and sprinkle with bacon. Add grapes to the remaining small compartments.

Nutrition

Calories: 412kcal | Carbohydrates: 55g | Protein: 13g | Fat: 20g | Fiber: 12g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

Instant Pot Paleo Butternut Squash Risotto

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