Brown Rice Risotto with Butternut Squash and Sage

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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