Butternut Squash Brown Rice Risotto
Italian ancestors everywhere may be rolling over in their graves, but I found a way to enjoy risotto, without all of the guilt! This creamy side dish stars instant brown rice for faster cooking and butternut squash, perfect for this time of the year. Take a peak into your pantry - you may already have everything you need!
You’ll Need:
1 ½ tablespoons butter or butter substitute, such as I Can’t
Believe It’s Not Butter
2 tablespoons olive oil
1 large shallot, diced (about ¼ c)
3 cup instant brown rice
3 cup butternut squash, diced into ½-inch cubes (about 12 oz)
4 cups reduced sodium chicken or vegetable
stock
¾ cup shredded parmesan cheese
½ cup frozen peas
salt + pepper
Here’s How:
1. Add the stock to a small saucepan and bring to a simmer. You can also place the chicken stock in a microwave safe bowl or measuring cup and warm for 2 minutes.
2. Heat the butter and olive oil in a large pan over medium-high heat. Add the shallot and butternut squash and cook for 5 minutes. Season with salt and pepper. Add the rice, and cook another 3 to 5 minutes, to slightly toast the rice.
3. Bring the heat down to medium-low. Add 1 cup of the chicken stock, stirring until the rice absorbs the stock. The stock should be at a simmer. Add another cup of stock, stir until the rice absorbs most of the stock, and repeat with a third cup of stock. Stir in the fourth cup of stock, cover the pan and simmer for 5 to 10 minutes., until most of the liquid is absorbed.
4. Turn off the stove. If the risotto seems dry, stir in ½ cup of water. Taste for salt and pepper. Stir in the cheese and frozen peas, and serve.
1 ½ tablespoons butter or butter substitute, such as I Can’t
Believe It’s Not Butter
2 tablespoons olive oil
1 large shallot, diced (about ¼ c)
3 cup instant brown rice
3 cup butternut squash, diced into ½-inch cubes (about 12 oz)
4 cups reduced sodium chicken or vegetable
stock
¾ cup shredded parmesan cheese
½ cup frozen peas
salt + pepper
Here’s How:
1. Add the stock to a small saucepan and bring to a simmer. You can also place the chicken stock in a microwave safe bowl or measuring cup and warm for 2 minutes.
2. Heat the butter and olive oil in a large pan over medium-high heat. Add the shallot and butternut squash and cook for 5 minutes. Season with salt and pepper. Add the rice, and cook another 3 to 5 minutes, to slightly toast the rice.
3. Bring the heat down to medium-low. Add 1 cup of the chicken stock, stirring until the rice absorbs the stock. The stock should be at a simmer. Add another cup of stock, stir until the rice absorbs most of the stock, and repeat with a third cup of stock. Stir in the fourth cup of stock, cover the pan and simmer for 5 to 10 minutes., until most of the liquid is absorbed.
4. Turn off the stove. If the risotto seems dry, stir in ½ cup of water. Taste for salt and pepper. Stir in the cheese and frozen peas, and serve.
