Butternut Squash Risotto

This lazy risotto method cuts way down on active time. Instead of standing at the stove babysitting the risotto, I decided to try stirring together soft, roasted squash, veggie broth, and cooked rice to see what happened. The result was delicious. This method is also handy if you like to weigh your food categories separately.

If you’re using leftover cooked squash and rice, this comes together in minutes!

Butternut Squash Risotto

Veggies | Grain | Fat
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4
Recipe From: Katie’s Conscious Kitchen

Ingredients*

Veggies

  • 1 medium butternut squash about 2 lb, cubed
  • 1 yellow onion small dice

Grain

  • 2 cups cooked short grain brown rice 16 oz

Fat

  • 2 Tbsp olive oil divided

Seasonings

  • 4 garlic cloves minced
  • 1/2 cup vegetable broth more as needed
  • 1/4 cup white wine or replace with broth
  • 1 teaspoon salt
  • 1/2 cup fresh sage leaves chopped (or 2 Tbsp dried sage)
  • black pepper to taste

Instructions

  • Cook the rice according to your preferred method (stovetop, rice cooker, or pressure cooker).
  • Preheat oven to 375° F. Line a baking sheet with parchment.
  • Toss the cubed squash in 1 Tbsp of olive oil and generously sprinkle with salt and pepper.
  • Roast until very soft and caramelized, about 45 minutes.
  • Heat 1 Tbsp oil in a medium saucepan over medium heat.
  • Add the onions and cook until translucent, 5-8 minutes.
  • Add the garlic, sage, and salt and cook for another minute.
  • Add the wine, and then the cooked squash and mash a little using a potato masher or fork.
  • Add veggie broth and rice and stir well.
  • Cover and simmer over low heat until the flavors have melded. Add broth if needed.
Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!

*Affiliate Link Disclosure: This post may contain affiliate links, meaning that I earn a small commission on sales made from my links at no extra cost to you. The products I recommend in my posts are only brands that I can personally recommend and use myself.

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3 Comments

  1. Hi! Can you update the serving to contain 1 grain serving?

  2. Anne Rodriguez

    Katie, I made this for myself and friend and her husband not in BLE, but eating Vegan and they loved it. Thank you for a great recipe!

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