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!
- 1 medium butternut squash about 2 lb, cubed
- 1 yellow onion small dice
- 2 cups cooked short grain brown rice 16 oz
- 2 Tbsp olive oil divided
- 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
- 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.
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