Butternut Squash and Brown Rice Risotto

Photo by Darlene C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Ingredients

  • 2

    Tbs. olive oil (divided)

  • 4

    cloves garlic

  • 1/2

    butternut squash (2 lb)

  • 1

    Tbs. butter

  • 3

    shakes chile flakes

  • 1/2

    tsp. cumin seed

  • 1

    cippolini onion

  • 1

    c. short grain brown rice

  • 5

    c. broth

  • 14

    dried sage leaves

  • 1/2

    c. white wine

  • 1

    Tbs. heavy cream

  • 1/2

    tsp. fresh thyme

  • 1

    tsp. lemon zest

  • 1/2

    c. parmigiano reggiano

Directions

1. Cut squash in half, remove seeds and strings to a sauce pan. Add water and bouillon (if using, other wise, add broth of your choice) to sauce pan and bring to a very low simmer. (Make sure your broth is not overly salty, as it will be a very dominant seasoning.) 2. Reserve half the squash for another use. Trim and skin the remaining half and cut into 1 centimeter cubes. 3. Heat 1 Tbs. olive oil (lemon infused if you have it), add garlic and fry for 30 seconds, then add squash cubes. Cook covered, over medium heat until just soft. You may wish to add a ladle-full of broth to speed the cooking process. 4. While squash is cooking, heat remaining 1 Tbs. olive oil and 1 Tbs. butter. Add cumin seeds and chile flakes and let sizzle. Add rice and cook until rice begins to whiten. 5. Add broth to cover the rice (1-3 ladles full). Cook at a brisk simmer, uncovered, stirring occasionally. When the squash is ready, add 1/3 of the cubes to the rice. 6. Let rice cook until it absorbs almost all the broth, then add 1-2 ladles-full until rice is just covered. Continue this way, simmering, adding broth, stirring occasionally until the rice is almost to your desired texture. Using brown rice, this may take an hour. (You do not have to stir constantly, just check every couple minutes until the rice is close to done, then stir more frequently). 7. While rice is cooking, chop thyme, lemon zest, grate cheese and prepare a salad. 8. When rice is nearly done, add wine and let cook down, stirring constantly. Add remaining broth, if desired, along with reserved squash, cream, lemon zest, thyme and parmesan. Stir until the risotto reaches your desired consistency. It should be creamy and a lovely orange color with the rice still somewhat firm to the tooth.

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