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Healthy Breakfast risotto
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Butternut squash rice with astragalus and saffron

Healthy, comforting, easy and fast breakfast made with healthy butternut squash, basmati rice, and herbs (astragalus and saffron) your family will love!

Author: Milla Ezman
Ingredients
  • 2 large Organic Butternut squashes or 3 small ones.
  • 2 cups Basmati rice rinsed. You can use brown rice too.
  • 1/4 cup Maple syrup (optional)
  • 3 Tbsp Coconut oil or grass-fed ghee
  • 1 Tbsp Astragalus root ground
  • 2 tsp Celtic sea salt
  • a nice pinch of Saffron
  • 4 cups Water
Instructions

  1. peel the butternut squash and cut it in cubes. Lay on the bottom of the Pressure cooker.

  2. Rinse the rice and pour over the squash. add the rest of the ingredients.

  3. set your InstaPot for pressure cooking on 8 minutes if using wite Basmati rice and 22 minutes if Brown.

  4. Vent when done. Serve warm. Enjoy!