Mushroom, Squash, Leek Risotto- dinner without the dairy!

With the strong wind coming on and some more snow, we were craving a soothing, creamy, warming dinner last night. Did you know that it is actually easy to make creamy foods without using dairy? This risotto recipe is so easy and so good in the tummy, even for those with sensitivities and allergies.

Ingredients: 1 cup sweet brown rice (this rice is very sticky when cooked) 1 small leek, chopped 1 cup squash, cubed 2 cups mushrooms, chopped 1 clove garlic ½ tsp sea salt 2 Tbsp butter, ghee or grapeseed oil 3 cups water fresh basil fresh green onions

Optional: This can easily be made into a one-pot meal by adding some protein. free-range or organic chicken white beans


1. In a large pot saute the leek, garlic, and mushrooms for a few minutes. 2. Add the rice and water. Bring to a boil and then reduce to simmer, covering the pot. Simmer at a medium heat for 30 minutes or until the rice starts to become sticky. You can add additional water while the rice is cooking, if the pot becomes too dry. 3. Add the squash and cook for another 15 minutes, making a nice creamy risotto 3. Sprinkle fresh basil and green onions on top.