Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Baked Butternut Brown Rice Risotto ~ Sumptuous Spoonfuls #easy #healthy #risotto #recipe

Baked Butternut Brown Rice Risotto

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 3 - 4 servings 1x

Ingredients

Scale

For the rice:

  • 1 teaspoon avocado (or olive) oil
  • 3/4 cup chopped onion
  • 2 cloves garlic, peeled & chopped
  • 3/4 cup brown rice
  • 1 1/2 cups chicken or vegetable broth
  • 1/2 cup water

To finish:

  • 1/4 cup white wine
  • 1/2 cup water
  • 3/4 cup cooked butternut squash
  • 1 – 2 Tablespoons finely chopped fresh sage
  • 1 cup shredded Asiago cheese
  • A pinch of cayenne or chipotle powder
  • Salt & freshly ground pepper, to taste

Instructions

  1. Preheat the oven to 375 F. Prep a butternut squash by slicing in half lengthwise and scooping out the seeds. Spray a cookie sheet with cooking spray, then set the squash cut side down on a cookie sheet.
  2. Heat the oil in a Dutch oven or oven-safe saute pan, then add the onion and garlic and saute until the onion is tender and translucent. Add the rice and continue to saute until the rice smells fragrant and is starting to brown. Stir in the broth and water, then cover and bake in the oven for an hour. Set the squash in the oven to bake as well.
  3. When the rice and squash are done in the oven, pull the pans out of the oven,. Put the rice pot on the stove and stir up the rice to loosen any stuck to the pan. Then, over medium heat, stir in the wine and stir until the wine is evaporated. Add 1/4 cup water and repeat, then another 1/4 cup water. Taste the rice and repeat if you think it needs more creaminess or moisture add another 1/4 cup water and stir some more. Meanwhile, scoop out 3/4 cup of the squash (saving the rest for another use).
  4. Stir in the squash, sage and cheese until melted. Serve warm with extra cheese and/or snipped sage leaves on top.

Notes

Most of the cooking time for this recipe is “hands off” time … while the squash and rice bake in the oven.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2016, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://www.sumptuousspoonfuls.com/baked-butternut-brown-rice-risotto/