See all videosVegetable Risotto (3:20)
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.
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Member Comments About This Video
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
Love risotto, but always seemed to time consuming. Am sure gonna try this one! - 2/7/17
This looks like a great meal. I'll give it a try! Looks yummy!! - 9/8/16
Looks great! I'll make this and use escarole in place of the spinach. Yum! I love these videos. - 2/21/16
This a way to feel like I'm getting a carb without going overboard. Would like to try it! - 1/31/16
She makes this look easy enough for me to try - 1/19/16
Brown rice is nutritious, but I thought that I did not like it-- When I first made it, it was not good because I cooked it the same as white rice. I discovered that brown rice takes longer cooking time and requires more liquid. It is much better when cooked longer-- so I want to add this comment - 9/15/15
I have a squash sitting on my kitchen counter right now waiting to be transformed into part of my family's dinner for tonight. Thank you for reminding me about this recipe, it is one of our favorites and I wouldn't change a thing! - 9/13/15
I have medium grained brown rice, red chard, mushrooms, broccoli, green beans, and beans laying around in my pantry. I need to buy chicken stock, but I'll definitely be trying this, this weekend! - 3/7/15
Lucky me, I have a butternut squash sitting there waiting to be cooked. Feeling grateful for chef Megan & sparkpeople.com. - 2/24/14
Definitely going to try this! Yummy! - 1/31/14
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I love risotto... hope I don't burn it! - 9/26/13
Don't like this. - 6/15/13
Great idea! Can't wait to try it. - 2/12/13
I've only made risotto once. It wasn't difficult or soupy. I will try making brown rice using the risotto "method" and cook including some grated and some small chunks of sweet potato with it. Then pat it all into a jellyroll pan and bake it for just a bit. Maybe some cinnamon on top? - 2/6/13
I made risotto with my host mother in Italy and have been dying to make a version of it here. Glad I found this!! - 1/11/13
doesn't appeal to me. - 1/11/13
Yummy! Can't wait to try it! - 10/25/12
this really sounds good.I love brown rice - 10/16/12
I've made brown rice risotto before, but never thought of putting in squash. Great idea, thanks. - 10/9/12
Yummy...going to make. - 9/7/12
can´t wait to try this looks great - 2/25/12
I make risotto all the time but I've never tried it with short grained brown rice. I will definitely try that next time. I usually cook up a chopped onion first, then add either 1/2 cup red or white wine, reduce it down by half, then add the rice. It shouldn't be gummy or soupy. - 1/25/12
I love risotto I will make this dish. - 10/21/11
I luv this recipe, i will try this - 6/18/11
looks really good I'm going try it - 3/6/11
I have never had risotto but this look great. - 1/20/11
I don't like risotto - too soupy - 9/29/10
we love squash risotto, but i don't usually include mushrooms. sounds like a tasty addition. - 9/28/10
going to try it out this weekend - 9/28/10
I don't care for risotto - too sticky/gummy - 9/28/10
looks good. something i may try this winter. - 9/27/10