Easy Hack Fall Risotto

This is such a delicious way to enjoy your favorite fall risotto without having to stand over your stove! With this hack you'll have a creamy decadent risotto that's as easy as adding everything to one pot, blending your cream, and stirring to combine!

Easy Hack Fall Risotto

1/2 c dry white basmati rice

1 large carrot

1/2 of a butternut squash

1/2 tin heirloom cherry tomatoes

1/2-1 Tbsp dried crushed rosemary

Dash of black pepper

Dash of Bragg 24 Herbs & Spices blend

Dash of cayenne pepper

1 c of raw cashews

1 lemon peeled

Directions

Chop your carrots and your butternut squash.

*I like to leave the cherry tomatoes whole so they pop and release all their juices into the dish while cooking

Grab a small to medium pot and add your whole cherry tomatoes, carrots, and butternut squash into your pot with your rice, seasonings, and fill with water until veggies are just about covered (I throw the seeds in too for extra nutrition but you can remove them and dry roast with your favorite seasoning for a yummy topping or snack)

Allow all to cook until veggies are fork tender and rice is cooked

If you have a lot of excess water, you can drain some out but leave a little so it's not dry. This is key to creating that yummy cream sauce later

In a high speed blender, add your cashews, whole peeled lemon, and enough water to create a pourable thick heavy cream consistency

Add your lemon cream to the pot and stir until a creamy, yet slightly runny, risotto is formed!

My husband loves to enjoy this fall favorite with avocado and hemp seeds