Thursday, December 13, 2012

Recipe for Squash, Spinach, and Mushroom Brown Rice Risotto

Yield: 6 servings
Time: 1 1/2 hours


  • 1 TBSP olive oil
  • 1/2 C onions, chopped finely
  • 1 C short grain brown rice
  • 5 C vegetable stock
  • 3 C baby spinach
  • 1 tsp olive oil
  • 1 C sliced mushrooms
  • 4 cups roasted, cubed butternut squash
  • 2 ounces Parmesan cheese, shredded
  • 3 tsp finely diced basil, plus more for garnish
  • Salt and black pepper to taste 


  • Prepare butternut squash (cut in half, roast for 45 minutes in 400 degree oven, cool, peel and cube;  can be done ahead of time).
  • Heat 1 TBSP olive oil over medium heat in heavy saucepan and add onions when hot.
  • Cook onions for 3-4 minutes then add rice, stirring frequently.
  • Cook onions and rice for 5 minutes.
  • While onions and rice are cooking, heat stock to a simmer and keep on low heat while cooking risotto.
  • Add 1 cup at a time of stock to the rice/onion mixture and stir frequently while mixture simmers/low boil (about 40 minutes to add all stock).
  • Check rice for tenderness and if not tender, add additional liquid and keep stirring.
  • While rice is simmering, heat 1 tsp olive oil in a separate pan and cook mushrooms for about 10 minutes over medium heat.
  • Once rice is cooked, stir in salt and pepper to taste, and add basil.
  • Stir in cheese then spinach.  Stir until spinach is wilted then add mushrooms and squash.
  • Serve garnished with basil leaves.