Butternut Squash Risotto, vegan optional

1/2 large butternut squash, cooked and cubed

4 cups broth (homemade veggie or chicken)

2 TBSP organic grass-fed butter or coconut oil

1 large onion, diced fine

2 large cloves of garlic, crushed

2 cups white rice

1/4 cup pomegranate juice or wine of choice

small handful chopped parsley

Dash of cloves and sea salt

1-2 TBSP apple geranium, minced (optional)

1. Simmer broth in a saucepan. 

2. Meanwhile cook onion and garlic with butter/oil about 5 minutes, until lightly browned. Add the rice and stir.

3. Add juice/wine and simmer until evaporated, about 3 minutes or so.

4. Begin spooning in broth, a little at at time and KEEP STIRRING! This will take about 20-25 minutes so be patient. 

5. Pull from heat and stir in parsley and spices. 

6. Top with parmesan cheese.