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Butternut Squash “Risotto” with Sage

by Livestrong_Recipes  |  Nov 1, 2015

 Butternut Squash “Risotto” with Sage
  1. PREP
  2. 15 m
  • COOK
  • 45 m
  • TOTAL
  • 1 h

Here’s a scrumptious dish that makes an ideal vegetarian entree. Or serve smaller portions as an enticing side, if you prefer. Recipe and image courtesy of Jackie Newgent, RDN.

INGREDIENTS

SERVES 6

  • 3 3/4 cups low-sodium vegetable broth
  • 1 2/3 cups Short Grain Brown Rice
  • 2 tsp red wine vinegar
  • 1 1/4 tsp sea salt
  • 1 tbsp Butter, Unsalted
  • 1 tbsp extra-virgin olive oil
  • 1 onion
  • 3 1/4 cups Squash Butternut
  • 8 oz Sliced Baby Bella Mushrooms
  • 1 tbsp Sage, Fresh
  • 3 oz Soft Goat Cheese

DIRECTIONS

1 Bring the broth, rice, vinegar, and 3/4 teaspoon of the salt to a boil in a large saucepan over high. Cover, reduce heat to low, and simmer until the rice is cooked through yet slightly chewy, about 45 minutes. Set aside covered for 5 minutes to complete the cooking process.
2 Meanwhile, melt the butter with the oil in a large skillet over medium-high. Add the onion, squash, mushrooms, sage, and remaining 1/2 teaspoon salt and sauté until the squash and mushrooms are cooked through, about 10 minutes.
3 Stir the butternut squash mixture and goat cheese into the rice until just evenly combined. Serve as an entrée paired with a protein-rich appetizer or side.
4 (NOTE: For a vegan version, use olive oil in place of butter and soft vegan cashew cheese in place of goat cheese—or skip the cheese.)