This hearty risotto features brown rice, butternut squash, and spinach, enriched with Parmesan and an optional egg topping. It’s a wholesome dish perfect for a comforting meal.
Prep Time: 8 hours (for soaking rice)
Cook Time: 30 minutes
Total Time: 8 hours 30 minutes
Yield: 4 servings
Ingredients:
• 1 cup short-grain brown rice
• ½ tablespoon (3 milliliters) olive oil
• ¼ cup yellow onion, finely diced
• 1½ cups frozen butternut squash, cubed
• 1 teaspoon rubbed sage
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• 1¾ cups (441 milliliters) low-sodium vegetable broth
• 1½ cups fresh baby spinach leaves, packed
• ½ ounce Parmesan cheese, grated
• 4 large eggs (optional), cooked to your liking
Directions:
1. Preparation:
• Wash your hands thoroughly.
• Soak the brown rice overnight in a medium-sized glass bowl filled with water. After soaking, drain the rice using a strainer.
2. Cook the Risotto:
• Heat the olive oil in a large saucepan over medium heat.
• Add the diced onion and sauté for 3 to 4 minutes until translucent.
• Stir in the butternut squash, sage, garlic powder, and salt, and sauté for an additional 2 minutes.
• Add the soaked brown rice and vegetable broth. Increase the heat to medium-high and bring to a boil.
• Once boiling, reduce the heat to medium-low, cover with a lid, and let simmer for 15 to 20 minutes, stirring occasionally, until the rice is al dente.
3. Finish the Dish:
• Stir in the spinach and grated Parmesan cheese until the spinach wilts and the cheese melts.
• If using, prepare the eggs as desired (poached, fried, or boiled).
4. Serve:
• Divide the risotto evenly among four bowls.
• Top each serving with a cooked egg if desired.
Nutrition Information Per Serving (¾ cup risotto, 177 grams; plus optional egg, 50 grams):
• Calories: 308
• Total Fat: 9g
• Saturated Fat: 2.5g
• Cholesterol: 216mg (with egg)
• Sodium: 391mg
• Carbohydrates: 48g
• Fiber: 5g
• Sugars: 3g
• Protein: 13g
