Dice a butternut squash into small cubes and add to a pan on medium heat with some olive oil and 1 cup of broth. Cover and let simmer.
Once the butternut squash begins to soften, add in 1/4 cup coconut milk and turmeric to taste.
As it simmers, add in one cup of arborio rice.
Stir until the liquid has been absorbed and then add another cup of broth/another 1/4c coconut milk.
Lower temperature to low heat and continue to stir and repeat this process until rice has softened into a risotto. To make a larger portion, add another cup of rice and continue process.
The meal is finished when the rice is fully cooked/softened and the risotto is creamy. Optional: add cheese of choice and a pinch of curry powder. To make vegan, omit.
Garnish with oregano, black pepper, and flaky sea salt.
