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
Ingredients
1 cup short-grain brown rice½ 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)
Directions
Before you begin: Wash your hands.
- Soak brown rice in water overnight, or for at least 8 hours, in a medium-sized glass bowl. Remove water from rice with strainer.
- Heat oil in a large saucepan over medium heat. Add onion and sauté 3 to 4 minutes, or until translucent.
- Add butternut squash, sage, garlic powder and salt. Sauté 2 minutes. Add soaked brown rice and vegetable broth.
- 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.
- Add spinach and grate Parmesan cheese into risotto. If using, cook eggs to your liking.
- 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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