• 2 tbsp olive oil
  • 1 small butternut squash, sliced into small cubes
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 cauliflower, riced
  • 3 cups filtered water
  • 1 bay leaf
  • 1 tsp ground turmeric
  • ½ tsp ground black pepper
  • ¼ cup chopped walnuts
  • Fresh parsley, for garnish
  1. Heat the olive oil in a large pan over medium-high heat. Add the butternut, onions, and garlic and sauté until the squash is tender (about 10 minutes).
  2. Add the riced cauliflower, water, bay leaf, ground turmeric and black pepper to the pan and mix well. Turn the heat down to low and let the ingredients simmer for the next 20 minutes, until the cauliflower is tender.
  3. Divide the butternut squash cauliflower risotto evenly between 4 bowls and garnish with chopped walnuts and fresh parsley.