IntroductionServe 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.
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
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.
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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For variety toast, fat free, the brown rice. Match the volume of Brown Rice with like volume of Arboreal Rice. After Brown Rice is toasted add the first 8 - 10 oz of stock. Stir in the Arboreal. And keep stirring and adding stock every 4 - 5 mins, (or as the stock becomes absorbed by the rice) . - 3/21/17