Butternut Squash Risotto with Brown Rice

By • October 27, 2010 • 11 Comments

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Author Notes: Brown rice offers a toothier, nuttier alternative to the traditional arborio rice used in risottos, and is perfectly paired with butternut squash. Sage, rosemary and roasted walnuts round out this cozy fall dish. - theyearinfoodtheyearinfood

Food52 Review: This dish combines colors, flavors, and textures from all over the spectrum and presents them in perfect balance. The sweetness and softness of the butternut squash is tempered by the freshness of sage and rosemary, the crunchiness of toasted walnuts, and the heartiness of brown rice. The components blend together beautifully, creating a meal that is incredibly satisfying. It is simple to put together, but takes time, as risottos tend to do. The best part about this risotto was the brown rice—it really holds its own against all of the additions to the dish. I was beyond impressed! - forester_ladyBrianne Du Clos

Serves 4 to 6 servings

  • 2 cups butternut squash, roasted and pureed (instructions below)
  • 2 cups short grain brown rice
  • 1 yellow onion, medium
  • 4-5 cups chicken stock
  • 1 cup dry white wine
  • 1 cup toasted walnuts, chopped
  • 1/3 cup grated parmesan
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon butter or olive oil
  • salt + pepper to taste
  1. FOR THE SQUASH: Preheat oven to 400 degrees. Slice squash in half lengthwise. Place open side down in an oiled baking dish, and roast until the squash is soft when pierced with a fork, about 40 minutes. When cool, measure and scoop the two cups needed for the risotto, mashing to form a smooth consistency if necessary. You will probably have more than you need; the rest can be frozen.
  2. FOR THE RISOTTO: In a large pot, warm the stock over low heat. It should be warm when adding to the rice.
  3. Warm another large pot over medium-low heat. Saute the onions in the butter or oil until soft, about 5 minutes, stirring regularly.
  4. Add the rice, sage and rosemary and stir frequently until the rice becomes translucent around the edges, another 5 minutes or so.
  5. Add the wine and stir. It's not really necessary to stir risotto constantly, as is tradition. Instead, stir the risotto frequently, and check on it regularly.
  6. When the wine has been mostly absorbed, begin adding the warm stock, one cup at a time. Again, continue to stir at regular intervals, but don’t be afraid to leave it alone for a bit.
  7. As each cup of stock is absorbed, add another. If you have added four cups of stock and find that the rice is still not cooked, add the fifth cup in quarter cup increments, checking often to see if the rice is done.
  8. When the rice is cooked, add the parmesan and blend with the rice. Next, fold in the butternut squash and the toasted walnuts, and stir. Add salt and pepper to taste.
  9. Garnish with a few walnuts and a sprig of rosemary or a sage leaf, and serve.
Jump to Comments (11)

Tags: fall

Comments (11) Questions (0)

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Stringio

26 days ago Traci Michele Kincaid

I have to agree with the warning on the cooking time. I halved the recipe, as I was only cooking this for two people. Unfortunately, I made this in conjunction with the non-vegetarian meal I was making for other people. Our guests ate an hour before we did, and I started this 90 minutes before I planned to eat it. Definitely allow 2.5 hours MINIMUM to prepare this recipe. That said, it was absolutely delicious.

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11 months ago Kelly Dennison

Made this last night with pork tenderloins and steamed broccoli. Wow. This was absolutely divine! My husband and I were totally impressed. So savory and wholesome! Thanks for the great recipe!

Stringio

over 1 year ago adele93

i might try this with some chicken tenderloins, my dad is a strict non- vegetarian...unless i can hide some lentils in bolognese sauce :p

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almost 3 years ago Mary Alice

Delicious! Such a warm, comfort food kind of dish. I just used canned, pureed butternut and it worked well. Also did pecans instead of walnuts and was yummy.

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about 3 years ago rlsalvati

Delish. We had this for dinner last night. How fortunate that our CSA hands out pints of butternut squash puree! I left out the walnuts, my husband doesn't like them, but plan to add some to my leftover portion at lunch today. Warning on the cooking time: this took almost 4 hours. I started early, but not that early. We had a late, late dinner. Next time I may try parboiling the rice before starting.

New_years_kitchen_hlc_only

over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Mmm, yum . . . and congrats on this EP! I have some Crispy Rosemary Brined Walnuts (recipe posted here on food52) that would go perfectly in this, and some butternut squash left from my own EP testing earlier this week. Dinner!! ;o)

Bio

over 3 years ago theyearinfood

Antonia, thanks! Hope it was delish!

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over 3 years ago Meredisu

Made it and loved it! The brown rice worked perfectly and it was a major hit with my husband. Thank you for the recipe!

Bio

over 3 years ago theyearinfood

Fantastic! You're welcome, and thanks for the kind words.

Dscn2828

almost 4 years ago JoanG

What a great healthier version of risotto, will have to try this.

Annalbu

almost 4 years ago AppleAnnie

So glad for a brown rice risotto recipe, and I have a cup of squash puree already made. Thanks!