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Butternut Squash Brown Rice Risotto

There are many recipes out there for risotto but I adapted this one to be super easy and healthy (much lower in fat and sodium).  I actually used leftover frozen brown rice and it still turned out super creamy.


  • 2 heaping cups, cubed butternut squash (peel and cube it yourself or you can sometimes buy it already cubed)
  • 3 cups cooked brown rice
  • 1/2 onion, finely choppedbutternut risotto bight
  • 1 1/2 cups mushrooms, chopped (optional)
  • 2 Tbsp butter or ghee or coconut oil
  • 1/3 cup dry white wine
  • 1 cup organic vegetable or chicken stock
  • 1/4 cup grated Pecorino cheese (I prefer this over Parmesan because it is from sheep’s milk)


  1. Steam squash cubes.  Bring water to a boil and allow to steam for 8-15 minutes (the smaller the cubes, the quicker it is) until squash is tender.  Drain and mash squash into a puree.
  2. Melt butter or oil in a large saucepan or medium pot over medium-high heat.  Add onions and cook for about 2 minutes until softened.  If adding mushrooms, add now and cook for about 2 minutes stirring but keeping lid on to trap in the moisture.  Add squash puree, wine, and broth and stir thoroughly until the mixture is hot.
  3. Add brown rice to the liquid mixture and stir well coating all the rice.  Add cheese and stir a little more.  If the risotto seems a little dry, add some more stock if needed.  Also, add some sea salt for a little more flavor if needed.
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