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.
- Cook Time
- Prep Time
- 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
Preheat oven to 350°F.
- Heat evoo in a large ovenproof pot over medium heat. Add onions and cook, stirring occasionally, for 8 to 10 minutes, until slightly caramelized.
- 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.
- 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.
- 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