This innovative “on the go” Bone Broth Protein Powder, is made with traditional methods. No long hours of cooking, just as pure, and as nutritious as ever. High in Collagen Protein, Potassium and Free of all antibiotics and hormones, this cage free chicken bone broth is made by simmering the bones bit by bit to ensure the maximum amount of nutrients are present. Get all the nourishing benefits from this easy to mix, and convenient to use Bone Broth Protein powder from Organika today.

Email us at orderdesk@organika.com, Or Call 1-800-663-8880 to place your order today.

Sage & Bone,
BUTTERNUT SQUASH RISOTTO

INGREDIENTS

• 1 small butternut squash cubed (about 1 1/2 pounds)
• 2 cups Organika Chicken Bone broth
• 1 small onion, chopped (about 1/2 cup)
• 1 large garlic clove, sliced thin
• 1 1/4 teaspoons minced peeled fresh gingerroot
• 3 tablespoons unsalted butter
• 1/2 cup Arborio or long-grain rice
• 1/4 cup dry white wine
• 2 tablespoons chopped fresh Sage
• Garnish: chopped fresh chives and Parmesan curls shaved with a vegetable peeler from a 1/4-pound piece of Parmesan at room temperature

PREPARATION

Preheat oven to 450°F.

In an oiled shallow baking pan with diced squash and season with salt and pepper. Bake squash in middle of oven, stirring diced squash occasionally, until tender and browned lightly, 15 to 20 minutes. In a saucepan bring broth and water to a simmer and keep at a bare simmer. In another saucepan cook onion, garlic, sage and gingerroot in butter over moderately low heat, stirring, until softened. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Stir in 1/4 cup broth and cook, stirring constantly, and keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Stir in diced and chopped squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes. Stir in salt and pepper to taste. Spoon risotto into 2 shallow serving bowls and garnish with chives and Parmesan curl. Enjoy!!