Butternut Squash Risotto (with brown rice)
Servings Prep Time
8servings 20minutes
Cook Time
1hour
Servings Prep Time
8servings 20minutes
Cook Time
1hour
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Half butternut squash and scoop out seeds and pulp. Peel and dice to about 1/2 inch. Toss with olive oil and roast for 30-40 minutes, until soft and lightly browned, turning every 10 minutes.
  2. Heat 2 Tbsp. olive oil in a large pot. Add onion and saute for 3 minutes on medium heat until soft and translucent. Add garlic and saute 1 additional minute. Add rice and parsley, stir to coat and continue to heat until fragrant, 2-3 minutes.
  3. Add 1 cup vegetable broth, stirring to combine. Cover and let simmer, checking and stirring every 5 minutes, until the liquid is absorbed. Continue adding broth, and then water in 1 cup increments, allowing the liquid to be absorbed before adding the next cup of liquid, until the rice is tender and the liquid is absorbed, about 1 hour. Add additional water if necessary.
  4. Remove from heat and add butter, parmesan cheese, butternut squash, and optional red pepper flakes and spinach, and stir until butter is melted. Salt and pepper to taste. Serve immediately.