This roasted butternut vegetarian risotto recipe is comforting and delicious. It’s a bit unusual because this recipe uses brown short-grain rice instead of white. Brown rice creates a super creamy risotto full of healthy whole grain goodness, while the roasted butternut gives it undeniable flavour.
Don’t forget to look at my book All Sorts of Healthy Dishes for a different variation on a vegetarian risotto.
Serves 4
Ingredients:
- 3 Tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable stock
- 1 cup water
- 1 ½ cups short-grain brown rice
- 1 small butternut squash peeled and sliced into cubes
- 1 cup freshly grated Parmesan cheese
- ½ cup dry white wine
- 3 Tbsp unsalted butter
- 1 Tbsp dried sage
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions:
- You will bake the risotto on the middle rack and roast the squash on the upper rack at the same time, so place your oven racks in the lower third and upper third positions.
- Preheat oven to 190° C.
- Line a large, rimmed baking sheet with wax paper for the butternut squash.
- Keep one cup of stock on the side.
- Heat one tablespoon olive oil in a medium-to-large cast iron pan over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes.
- Add the minced garlic and cook.
- Add the rest of the stock to the onion mixture and one cup of water, cover, and bring to a boil over medium-high heat.
- Remove from heat and stir in the rice. Cover the pan and bake on the lower rack until rice is tender and cooked through, about 65 to 70 minutes. It will seem pretty dry when you take off the lid, but don’t worry!
- Immediately after placing the pot of risotto in the oven, toss the cubed butternut with 2 tablespoons olive oil on your lined baking sheet. Sprinkle with salt, sage and some freshly ground black pepper and arrange the butternut in a single layer on the pan.
- Roast on the upper rack until the butternut is fork tender and the edges are deeply caramelized, tossing halfway.
- Remove the pan from the oven and pour in the remaining cup of stock, the Parmesan cheese, wine and butter.
- Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.
- Stir in the salt and pepper to taste.
- Stir in the roasted butternut.
- Divide the risotto into bowls, garnish with some parsley, then serve and enjoy!
