Craving Something Healthy...

Inspiring healthier eating one dish at a time

  • About
    • About Me
    • Contact Me
    • Privacy Policy
    • Disclaimer and Disclosure
  • Healthy Aging
    • Cancer Prevention
    • Diabetes and Prediabetes
    • Heart Disease
    • Women’s Health and Menopause
    • Weight Management
  • Recipes
    • Appetizers and Snacks
    • Beverages
    • Breads
    • Breakfast
    • Desserts
    • Main Dishes
    • Soups
    • Vegetables and Salads
  • Cooking and Wellness Resources
    • Nutrition Consult with Supplement Recommendations
    • Customized Meal Plans
    • Cooking Tools
  • Work With Me
You are here: Home / Recipes / Butternut Squash Brown Rice Risotto

Main Dishes Recipes

Butternut Squash Brown Rice Risotto

Jump to Recipe or Video

This post is brought to you in partnership with The USA Rice Federation. Thanks for supporting the foods and brands I use and love.

Well, hello comfort food! We ALL need you now more than ever!

This butternut squash and brown rice risotto is the richest, creamiest, and most satisfyingly delicious comfort food I ever stuck my fork (or spoon) into. It’s full of fabulous fall flavors like sage and nutmeg. And it has a little bit of a sweet and savory thing going on.

I adore risotto. It’s one of my all-time favorite comfort foods. Traditionally, risotto is made with arborio rice. It’s an Italian (although it also grows in parts of the US) variety of short-grain rice that’s very high in starch. As you stir it while it cooks, it releases the starch, and that’s what makes risotto so luscious and creamy. That, and lots of cheese. YUM.

Traditional risotto is always good, but sometimes it’s also good to break the rules. So I decided to experiment with US-grown short grain brown rice for this butternut squash risotto recipe. And guess what? It works quite well!

Why I Love U.S-Grown Short-Grain Brown Rice

There are so many reasons I love using US-grown short-grain brown rice here. Most importantly, it cooks up very much like traditional risotto but it’s so much healthier. Here’s why:

  • US- grown short brown rice is softer and stickier than other varieties of rice, but it still has a slight springiness to the bite. When it’s cooked slowly in plenty of chicken or vegetable stock, it takes on a lovely, creamy texture.
  • Short grain brown rice has much more fiber than medium or long-grain rice.
  • It averages about 100 calories per half-cup cooked.
  • It’s packed with complex carbs, so it provides slowly-released, long-lasting energy
  • It’s grown in the USA! Mostly in Arkansas and California.

While you still have to stir your brown rice risotto pretty frequently, I think it’s a bit more forgiving than arborio rice risotto. I did not stand over the pot the entire time, and that’s a win in my book.

I love the combination of flavors in this butternut squash and brown rice risotto recipe. They’re so totally fall-winter yummy. The butternut squash gets all creamy and perfect. And there’s sage and a pinch of nutmeg and even a smattering of cranberries for color and a touch of sweetness.

And because I happen to love it, I mixed in some blue cheese at the very end. I know not everyone is a fan – so feel free to substitute Parmesan if you prefer. But, I think you’re missing out!

The thing to remember here is – risotto takes time to cook. About 45 minutes. While you don’t have to babysit it the entire time, you should cook it slowly and stir it frequently. Patience friends!

Butternut Squash Brown Rice Risotto

Craving Something Healthy
A healthier, easier version of risotto that's packed with fall flavors
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 50 mins
Course dinner
Cuisine Italian
Servings 4
Calories 442 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large shallot minced
  • 1 cup US-grown short-grain brown rice
  • 1/2 cup white wine
  • 6 cups low-sodium chicken stock or vegetable stock
  • 10 ounce bag frozen cubed butternut squash or fresh (about 2 1/2 cups
  • 1 teaspoon dried sage
  • 1/4 teaspoon nutmeg
  • kosher salt
  • 3 tablespoons heavy cream optional
  • 1/4 cup dried cranberries
  • 2 ounces blue cheese or 1/4 cup grated Parmesan

Instructions
 

  • Put the chicken (or vegetable) stock in a saucepan and bring it to a boil. Turn the heat down to very low so the stock stays hot.
  • Heat the olive oil in a second large saucepan over medium-high heat. Add the shallots and saute for about 4 minutes, until light golden in color.
  • Add the rice, and stir for one minute to coat the grains with olive oil.
  • Add the white wine to the rice, and reduce the heat to medium.
  • Add about 2 ladles of the hot stock to the risotto, and let it come to a simmer. If necessary, turn the heat down to medium-low so it simmers, not boils. As the stock is absorbed, add another ladle or two and repeat until the rice is creamy and tender. This will take at least 40 minutes, or longer. You may not need all of the stock.
  • As the risotto is cooking, add the butternut squash. It will only need about 10 minutes to soften, but it's OK to cook it longer if you prefer it broken down.
  • Add the sage, nutmeg, and Kosher salt to taste.
  • Add the cream if you desire a creamier texture, along with the cranberries and cheese.
    Stir well to combine and serve immediately.

Nutrition

Calories: 442kcalCarbohydrates: 59gProtein: 15gFat: 15gSaturated Fat: 7gCholesterol: 26mgSodium: 316mgPotassium: 766mgFiber: 4gSugar: 8gVitamin A: 7807IUVitamin C: 15mgCalcium: 150mgIron: 2mg
Keyword brown rice, vegetarian
Did you try this recipe?Tag @CravingSomethingHealthy and show me!!

What’s your favorite comfort food? Visit ThinkRice.com for more delicious US-grown rice recipes to warm you up.

Eat well!


Leave a Comment

About Craving Something Healthy

Anne Danahy MS, RD is a Registered Dietitian/Nutritionist and a freelance content writer who specializes in women's health and healthy aging. She lives in the Scottsdale area and eats wherever good food is found.

Don’t Miss a Bite!

Get more recipes, healthy eating tips AND my free 3-day healthy eating meal plan

Previous Post: « Holiday Pomegranate Mule Cocktail
Next Post: Holiday Spiced Granola »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

hi there!

I'm Anne Danahy, a Scottsdale, AZ-based registered dietitian and integrative nutritionist who specializes in women's health and healthy aging. I'm hooked on cold brewed coffee, and I'm equally happy with dessert or a creative salad. Come visit my kitchen and let's make something delicious today!

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

craving more?

subscribe to get the latest healthy eating tips, recipes AND my free 3-day meal plan delivered straight to your inbox!

Privacy Policy

Get My Book!

The Mediterranean Diet for Two Cookbook

Footer

You Might Also Like

Cranberry Orange Almond Shortbread Cookies|Craving Something Healthy

Cranberry Orange Almond Shortbread Cookies

Sweet 'n Spicy Zucchini Relish|Craving Something Healthy

Sweet and Spicy Zucchini Relish

How to Lower Your Blood Pressure Naturally|Craving Something Healthy

How to Reduce Your Blood Pressure without Medication

20 Clean Eating Recipes That Aren't Salad|Craving Something Healthy

20 Clean Eating Recipes That Aren’t Salad

How to Sleep Better When Your Hormones Won't Let You|Craving Something Healthy

How to Sleep Better When Your Hormones Won’t Let You

Copyright © 2021 · Divine theme by Restored 316

© 2021 Craving Something Healthy
Privacy Policy
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Cookie settingsACCEPT
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT