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.
Like any risotto, it's labor intensive so don't plan on making this unless you can hang out right by the stove to do all the stirring!
Modified from Original recipe