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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 143.3
  • Total Fat: 7.1 g
  • Cholesterol: 7.5 mg
  • Sodium: 490.5 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 2.3 g
  • Protein: 6.8 g

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


Vegetable Risotto

Introduction

Serve this creamy rice dish as a side with roast chicken or pork, or increase the serving size for a vegetarian entree. Serve this creamy rice dish as a side with roast chicken or pork, or increase the serving size for a vegetarian entree.
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 our 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

Tips

Risotto is a rich, creamy but time-consuming dish. Usually made with arborio rice, which is a short-grained white variety, this version uses brown to boost the fiber and nutrition. Adding the broth slowly allows the rice to release its starches, thus creating a creaminess.

This dish is vegetarian, but you can use chicken stock if you prefer.

Work in an extra serving of vegetables by adding 3 more cups of spinach to the recipe.


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

  • USMAWIFE


    2 of 2 people found this review helpful
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    to the first poster, this can be eaten as an appetizer or a side course. As a side, it goes with anything, including an all vegeatarian meal - 10/5/10

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  • 10TOES


    2 of 2 people found this review helpful
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    This may sound like a stuppid quetion, but is this a side or main dish? I've also seen it served as an app. If it is a side, what does it go best with? - 9/27/10

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  • NANS_NEW_VISION

    Incredible!
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    I love cooking risottos, especially with added butternut squash. For an added flavour, I like to add a bit of smoked fish (non-dyed) which has been poached in milk. - 3/16/13

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  • PEGGYMANOR

    Incredible!
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    Excellent! Even my 'meat and potatoes' husband liked it!! A wonderful blend of flavors! - 2/24/12

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  • GREASE31

    Incredible!
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    I like this very much, it sounds lovely. - 12/1/11

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  • RDY4THIN

    Very Good
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    Fantastic! it has all the makings of a vegetarian meal... different proteins and great consistancy! Nice touch to add spinach to the risotto. - 10/22/11

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  • FITFORFUN52

    Very Good
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    Loved this! Delicious, satisfying, great leftover too. I enjoyed it as as side to chicken. It end up being more vegetable than rice, but it's a nice balance. - 1/23/11

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  • BENGLERT

    Very Good
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    I couldn't get the rice to ever be tender and creamy. How high should the heat be? Should you ever cover it, like when you make rice the traditional way? The flavors were very good together; I added some minced garlic when sauteing the mushrooms. I just wish the rice had cooked through properly. - 10/1/10

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  • MARDIRAE74

    Incredible!
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    This is great the kids and hubby loves it - 9/28/10

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  • GRAMMAP1


    0 of 1 people found this review helpful
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    Looks delicious and versitile as you can use so many variations of veggies. Thanks - 9/27/10

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  • MWOERNER1


    0 of 1 people found this review helpful
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    This looks great. I risotto so I am anxious to try it. - 9/27/10

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  • -THINQ-


    0 of 1 people found this review helpful
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    Can't WAIT to make this one! Already have all the ingredients, need to Destress, lol, and always wanted to try Risotto! Will comment later to tell you how it came out! - 9/27/10

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  • MRS243


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    Recipe says 6 one cup servings - 9/27/10

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  • THERESAT858


    0 of 1 people found this review helpful
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    I can make anything seem low-calorie by making a serving size tiny. What is the serving size on this? 1 cup of rice (4 servings) doesn't sound like much for 6 servings. - 9/27/10

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