Butternut Sweet Brown Rice Risotto
Serves: 6
  • 1 small butternut squash, peeled and sliced
  • 3 Tbsp olive oil
  • 1 medium onion, peeled and finely chopped
  • 2 cloves garlic, minced
  • 1½ cup organic dry short brown rice
  • 1 cup white wine
  • 3 cups water
  • ½ cup organic soy milk (unsweetened)
  • ⅓ cup grated gruyère or Manchego cheese
  • ½ tsp salt
  • Lots of fresh ground black pepper
  • fresh sage (to taste)
  1. Sautee the onion and garlic in olive oil in a large shallow pan for a few minutes until soft.
  2. Add the dry rice to the pan and stir with a wood spoon to coat with the olive oil well and continue to cook for a couple minutes.
  3. Add the sliced butternut squash and continue to sauté with the rice for 5 minutes.
  4. Turn down the heat a little and add the wine (it will sizzle--I love that sound!!), water and salt and simmer, covered for 15 minutes.
  5. Stir in the soy milk and continue to simmer uncovered for an additional 10-15 minutes, or until most of the liquid is absorbed (some of it left is good as it will blend with the melted cheese-yum!).
  6. Turn off the heat and add the cheese and ground pepper, stirring gently to blend and sprinkle with a little fresh sage.
Recipe by Cuisinicity at https://cuisinicity.com/butternut-sweet-brown-rice-risotto/