Here’s one for the maintenance dancers out there. This wonderful creamy risotto counts as a grain serving, part of a veggie serving, and a fat serving. I added some veggie sausage into mine to complete the meal, but you could easily use other protein sources instead. You could also leave out the protein and serve this as a side dish.
This is not risotto in the traditional sense – the kind where you stir it forever and add a little liquid at a time. I didn’t want to do that much work, so I simplified the process both to make it easier to make and easier to weigh the components separately.
This recipe was inspired by the amazing food blog Cookie and Kate. Enjoy!
Butternut Squash & Brown Rice Risotto
Each Serving Contains:
- 7-8 oz Veggies
- 1 Protein Serving
- 1 Fat Serving
- 1 Grain Serving
- 1 small yellow onion (about 10 oz raw, chopped, reduces to about 8 oz cooked)
- 1 small butternut squash (about 30 oz raw, cubed, reduces to about 22 oz cooked)
- 16 oz veggie sausages (4 sausages – I use tofurkey or field roast sausages)
- 8 oz (dry) short-grain brown rice (doubles, becomes 4 grain servings)
- 2 tablespoons (1 oz) coconut oil or olive oil, for roasting squash (2 fat servings)
- 2 tablespoons (1 oz) oil for sautéing sausage and onions (2 fat servings)
Condiments & Spices
- 2 cloves garlic, pressed or minced
- 1 box vegetable broth, or vegetable bouillon
- ½ cup dry white wine (optional)
- 1 teaspoon salt
- Freshly ground black pepper
- Pinch red pepper flakes
- 1-2 tablespoons each of sage and thyme (fresh or dried)
- Begin cooking the rice in a 2:1 liquid to rice ratio, replacing at least 1/2 of the water with vegetable broth (you could use all vegetable broth if you want to).
- Preheat the oven to 400 degrees.
- Line a baking sheet with parchment paper and spread the cubed squash in a single layer. Rub or toss the squash cubes in the 2 tbsp oil, sprinkle with salt and pepper, and begin roasting.
- Meanwhile, in a dutch oven or large cast iron pan, heat the remaining 2 tablespoons of oil over medium heat. Add chopped onion and sliced veggie sausage.
- Cook, stirring occasionally, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.
- Add 1 cup of vegetable broth and the 1/2 cup of white wine.
- When the rice is cooked, stir it into the onion and sausage pan.
- When the butternut squash is done, add that into the mix.
- Stir to combine, adding more vegetable broth to reach your desired texture.
- Stir in the salt, a generous amount of pepper, fresh chopped thyme and sage, and a pinch of red pepper flakes. You could also add some nutritional yeast if that’s your thing.
- Divide equally among 4 bowls or containers, and serve!