Low Histamine Instant Pot Paleo Butternut Squash Risotto
- Category : Low Histamine Recipes, Main Dishes
Low Histamine | Recipe
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
Instructions
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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.
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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.
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Add cauliflower rice, butternut squash, chicken stock, coconut milk
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and Paleo Powder seasoning. Stir to combine. Secure lid and close vent valve. Press manual setting for 2 minutes.
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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.
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Divide risotto between the large compartments of 4 MPOF white containers and sprinkle with bacon. Add grapes to the remaining small compartments.
