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Brown Rice Breakfast Risotto Recipe

Contributors: Karman Meyer, RD

Published: February 18, 2021

A white plate with brown rice risotto and veggies topped with a fried egg and grated Parmesan cheese.
Photography by David Raine | Food styling by Breana Moeller | Prop styling by Michelle Wilkinson

Traditionally made with Arborio rice and eaten for dinner, this hearty version of risotto is made with brown rice and served for breakfast.

Prep Time: 8 hours
Cooking Time: 30 minutes


1 cup short-grain brown rice
½ tablespoon (3 milliliters) olive oil
¼ cup yellow onion, finely diced
1½ cups frozen butternut squash, cubed
1 teaspoon rubbed sage
¼ teaspoon garlic powder
¼ teaspoon salt
1¾ cups (441 milliliters) low-sodium vegetable broth
1½ cups fresh baby spinach leaves, packed
½ ounce Parmesan cheese 4 large eggs, cooked (optional)


Before you begin: Wash your hands. 

  1. Soak brown rice in water overnight, or for at least 8 hours, in a medium-sized glass bowl. Remove water from rice with strainer.
  2. Heat oil in a large saucepan over medium heat. Add onion and sauté 3 to 4 minutes, or until translucent.
  3. Add butternut squash, sage, garlic powder and salt. Sauté 2 minutes. Add soaked brown rice and vegetable broth.
  4. Turn heat to medium-high and allow liquid to come to a boil. Reduce heat to medium-low and cover with a lid. Stir occasionally. Allow to simmer for 15 to 20 minutes or until brown rice is al dente.
  5. Add spinach and grate Parmesan cheese into risotto. If using, cook eggs to your liking.
  6. To serve, divide risotto evenly between four bowls and top each with a cooked egg.

Nutrition Information

Serves 4
Serving Size: ¾ cup risotto (177 grams) plus optional 1 egg (50 grams)
Calories: 308; Total Fat: 9g; Saturated Fat: 2.5g; Cholesterol: 216mg; Sodium: 391mg; Carbohydrate: 48g; Fiber: 5g; Sugar: 3g; Protein: 13g; Potassium: N/A; Phosphorus: N/A.

This recipe originally appeared in Food & Nutrition Magazine®, published by the Academy of Nutrition and Dietetics.

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