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Vegetable risotto

Recipe Information

Description:
Vegetable risotto is a delicious Italian recipe usually served as a main dish. It requires about 5 minutes of prep time and about 50 minutes of cooking time for a combined total time of 55 minutes. The overall cooking skill level is considered easy. This recipe will yield 6 servings if prepared as directed.
Servings 6
Preparation Time 5 Minutes
Cook Time 50 Minutes
Total Time 55 Minutes
Difficulty Easy
Main Ingredient Rice; Spinach; Butternut Squash
Category Rice & Grains; Vegetables
Meal Lunch; Dinner
Type Main Dish; Side Dish
Cuisine Italian
Cook Method Stove Top; Sautéing
Diet

Ingredients

  • 1 tablespoon and 1 teaspoon olive oil

  • 1/2 cup onion, chopped finely

  • 1 cup short-grain brown rice

  • 5 cups vegetable stock

  • 3 cups spinach, washed and chopped

  • 1 cup white mushrooms, sliced

  • 1 butternut squash, peeled

  • 1/4 cup Parmesan cheese, shredded

  • Black pepper to taste

Directions

  • Preheat an oven to 400 degrees F.

  • Bake the peeled butternut squash for 30 minutes and set aside to cool. Cut into cubes.

  • Heat a large saucepan on the stove and add 1 tablespoon of oil. Sauté the onions for 2-3 minutes or until tender. Add the rice and stir well, cooking for another 5-6 minutes.

  • Meanwhile, heat the vegetable stock in another pot. Add one cup of heated stock to the rice, stirring until the stock is absorbed. Keep adding the stock slowly until it is gone and the rice has reached a creamy constituency, which will take about 50 minutes.

  • Stir the spinach, squash, and Parmesan cheese into the rice.

  • In a small skillet, sauté the mushrooms with 1 teaspoon of oil until tender, then add to the rice. Sprinkle black pepper on the risotto to taste and combine well. Serve warm.

Nutrition (per serving)

  • Calories: 220 cal

  • Total fat: 8g

  • Cholesterol: 8mg

  • Sodium: 490mg

  • Carbohydrate: 34g

  • Fiber: 4g

  • Protein: 8g