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Brown Rice Risotto with Butternut Squash and Sage

Butternut squash risotto

It is best to soak the rice the night before to make the cooking time faster, but if you forget don’t worry about it.

I love whole grain risottos almost more than the original. They are much more forgiving and don’t really overcook.

Nutrition tip: Add fresh greens such as spinach, kale, or chard in the last step to get some additional nutrients. 

Serve with salad. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium Spanish onions, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh sage leaves, chopped, plus more for garnish
  • 1 butternut squash, peeled, seeded and cubed
  • 4 cups vegetable broth, divided
  • 1 ½ cups short grain brown rice, soaked overnight
  • ½ cup Parmesan cheese, grated, divided
  • ½ teaspoon kosher salt
  • Garnish: red pepper flakes, fried sage leaves

Preparation

Preheat oven to 350°F.

  1. Heat evoo in a large ovenproof pot over medium heat. Add onions and cook, stirring occasionally, for 8 to 10 minutes, until slightly caramelized.
  2. Add garlic, sage and squash and saute until fragrant, about 2 minutes. Add 3 cups broth and 1 cup water, cover and bring to a boil. Remove from heat and add rice, stir well and cover. Transfer to oven and bake for 1 hour if using soaked rice or 80 minutes if the rice was not soaked.
  3. Remove from oven, add 1 cup broth and Parmesan, stir well, add salt and pepper to taste, divide among bowls and garnish with more Parmesan, red pepper flakes and fried sage leaves.

Nutrition Information

  • Serving Size: 1
  • Calories: 255
  • Carbohydrate Content: 27.4 g
  • Cholesterol Content: 7 mg
  • Fat Content: 11.7 g
  • Fiber Content: 3.2 g
  • Protein Content: 11.4 g
  • Saturated Fat Content: 3.2 g
  • Sodium Content: 1228 mg
  • Sugar Content: 3.5 g