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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 220.2
  • Total Fat: 7.8 g
  • Cholesterol: 7.5 mg
  • Sodium: 490.2 mg
  • Total Carbs: 33.5 g
  • Dietary Fiber: 3.7 g
  • Protein: 8.0 g

View full nutritional breakdown of Vegetable Risotto calories by ingredient
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Vegetable Risotto

Submitted by: CHEF_MEG
Vegetable Risotto

Introduction

Rich and creamy, this risotto is full of whole grains and vegetables. Rich and creamy, this risotto is full of whole grains and vegetables.
Number of Servings: 6

Ingredients

    1 T olive oil
    1/2 C onions, chopped finely
    1 C short grain brown rice
    5 C (1 quart plus 1 cup)chicken or vegetable stock (You can use Chef Meg's homemade, salt-free version.)
    3 C spinach, washed
    1 t olive oil
    1 C white mushrooms, sliced
    1 butternut squash, roasted and cubed
    2 ounces Parmesan cheese, shredded
    black pepper to taste

Directions

Wash the butternut squash and slice in half. Cook the squash in a 400 degree oven for 30 minutes or microwave until somewhat tender. Set aside to cool. Remove skin from squash and dice the flesh. Heat 1 tablespoon of the oil in a large saucepan; add onions and saute for two to three minutes, until tender. While onions are sauteing, heat stock to a simmer in a separate saucepan. Add rice to onions, stir vigorously. Cook rice mixture for 5-6 minutes, then add one cup of hot stock. Stir rice until all the stock is absorbed, repeat until all stock is used and rice mixture is tender and creamy. This step will take 45-50 minutes.

In a separate saucepan, heat the 1 teaspoon of oil. Add mushrooms and saute until tender. Add spinach to rice mixture, stir to combine. Add the cubed squash, mushrooms and cheese. Stir to combine. Serve warm.
Makes six one cup servings.






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Member Ratings For This Recipe



  • 13 of 15 people found this review helpful
    Risotto is labor intensive. The type of rice and the stirring is what makes Risotto. Soaking the rice or just cooking it like regular rice (add water and boil) will make cooked rice, but not Risotto. Risotto is a wonderful, creamy rice dish and well worth the effort. - 3/16/12

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  • Incredible!
    5 of 6 people found this review helpful
    I went very basic with this recipe and just used the rice and stock. I also added 1/4 white wine at the very beginning of adding liquids. At the end, I incorporated zest and juice from one lemon. Now we have a base to add in other items. - 9/21/11

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  • 5 of 7 people found this review helpful
    Sounds like this recipe needs old fashioned work to prepare.
    A whole hour. Wow!
    I'm old enough to remember that a meal in an hour would have almost been fast food!
    If it's worth doing, it's worth doing right. - 1/10/11

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  • Incredible!
    5 of 5 people found this review helpful
    So yummy would give it a 10 if I could, Chef Megan, DH loved this. - 1/4/11

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  • 4 of 5 people found this review helpful
    I just saw The Barefoot Contessa do Risotto a quick and less labor intensive way by adding the broth to the risotto and putting it into the oven. There was only 5 minutes of stirring after the baking instead of 45-50 minutes. Great recipe! - 3/10/13

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  • Good
    3 of 4 people found this review helpful
    I removed all the seeds before baking the squash, a lot easier, and used chicken stock. - 1/9/11

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  • Incredible!
    1 of 2 people found this review helpful
    I luv this recipe, it sounds just perfect. - 11/19/12

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  • Very Good
    1 of 1 people found this review helpful
    First attempt at risotto. Really good. I skipped the squash because my family doesn't like it, but it was still very good.
    - 9/3/12

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  • 1 of 1 people found this review helpful
    Use low sodium chicken broth, substituting 1/2 cup white wine and lemon juice for flavor. - 7/28/12

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  • 1 of 3 people found this review helpful
    This sounds good but, seriously, how could you possibly prepare it in 5 minutes? More realistic estimates would be appreciated. - 5/29/12

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  • Incredible!
    1 of 1 people found this review helpful
    used zucchini instead of butternut squash and mozzarella instead of parm. Forgot to add spinach. VERY yummy!! - 3/16/12

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  • Incredible!
    1 of 1 people found this review helpful
    First time making risotto and this was so good. Rich and creamy. The roasted butternut squash added the perfect flavor. It was a great way to enjoy a vegetarian meal. So good it's what's for dinner too! - 3/13/12

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  • Incredible!
    1 of 1 people found this review helpful
    Loved it next time I will try different vegetables like courgette. leek, tomato and peas. I let the stock simmer adding it a ladle at a time and before it absorbs it all add another ladle. I stirred it often but not all the time. I used home made chicken stock. - 3/13/12

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  • 1 of 11 people found this review helpful
    Seriously ? This would take forever, wouldn't it make more sense to pre soak the rice for a few hours, then follow the recipe that way it wouldn't take 45-50 of constant stirring ? - 3/12/12

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  • Incredible!
    1 of 1 people found this review helpful
    Great instead of the squash I used courgette and prawns and also added fish stock. It was super. I will make it again! - 3/10/12

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  • I haven't tried this recipe yet, but I love Risotto. I like to take vegetables (hard end of asparagus, cilantro, celery) and blend up in my Nutribullet with water, then cook the risotto in that water. It is SO flavorful. Some family members don't like all the veggies so this way they don't know. - 10/23/14

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  • excellent! Loved this recipe...thanks! - 7/24/13

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  • I made this last night and it was delicious. I substituted Pecorino Romano cheese for Parmesan to give it a bit more flavor. Risotto takes a while, but it's worth every minute. - 3/12/13

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  • Check out the barefoot contessa's recipe for risotto done in the oven. (Just for technique, not ingredients) It makes it much easier on arm muscles.:) - 3/11/13

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  • This is very good! My first try at risotto. - 3/10/13

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  • I make the mistake of making this for the first time for company. I stirred the rice faithfully for more than and hour and a half, and it never did get 'tender and creamy.' It was tasty but we had a lot of chewing to do! - 3/10/13

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  • The butternut squash I used must have been a lot larger than the one Chef Meg used. My risotto doesn't look anything like the picture. It's squashsotto. We will eat it. Will I make it again? Probably not. The time and attention it takes is not worth the taste experience. - 11/19/12

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  • 0 of 1 people found this review helpful
    Sounds interesting - will try - but I agree will soak rice ! - 11/19/12

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  • Nice and creamy. - 3/11/12

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  • Incredible!
    0 of 2 people found this review helpful
    sounds great I will have to eek out some of the sodium & spinach due to meds taking but it sounds great
    getting my short grain in the morning!!! - 3/10/12

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