Wednesday, July 18, 2012
Over two years ago I posted this recipe of mine, which is a family favorite. The other day while browsing the internet for butternut squash recipe ideas, I got the idea to just cook the butternut squash, cube it, and add it to this yummy recipe. It was wonderful! Not only does the squash add that delectable butternut flavor, which complements the risotto perfectly, the addition of this veggie, makes the recipe more healthful.
Half butternut squash, baked and cubed
4 to 5 c. chicken broth
4 Tb. butter
1/2 medium onion (or more), diced and sauteed in the butter (or, in a pinch, use 2 Tb. minced onion--but it's not nearly as good)
1 1/2 c. brown rice
2/3 c. grated Parmesan cheese--or use Mozzarella and Parmesan
Heat broth until boiling. Add rice. Cook until tender (35-45 minutes).
When rice is ready, add sauteed onion and cubed squash.
Add cheese. Stir and serve.