Keto Butternut Squash Risotto
2 cups butternut squash, cubed
1 tbsp olive oil
3 garlic cloves, minced
12 oz riced cauliflower, frozen or fresh
1/2 cup chicken broth
1/4 cup coconut milk
salt and pepper, to taste
Preheat olive oil in the inner pot using the Sauté-then-Simmer® function. Once preheated, add in the cubed butternut squash and cook for about 3-5 minutes or until slightly softened, stirring frequently with a long-handled wooden utensil.
Stir in the minced garlic, riced cauliflower, chicken broth, coconut milk. The cooker will automatically switch to simmer mode. Let the risotto cook until tender, stirring occasionally to keep the bottom from overheating and browning.
Season with salt and pepper to taste then serve and enjoy!