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.
Ingredients:
- 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 chopped
- 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)
Directions:
- 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.
- 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.
- 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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