Shortcut Butternut Squash Risotto

Name: Shortcut Butternut Squash Risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 cups diced butternut squash ((from about 1 medium butternut squash; discard peel and seeds)); 1/2 cup diced onion ((from about 1 medium onion, peeled) ); 1 tablespoon olive oil; 1/2 teaspoon salt; 2 cups fully cooked short grain brown rice ((cook according to package directions)); 1/2 cup reduced sodium broth ((chicken or vegetable)); Parmesan cheese, optional

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 4

butternut squash risotto

Ingredients

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4 cups diced butternut squash ((from about 1 medium butternut squash; discard peel and seeds))1/2 cup diced onion ((from about 1 medium onion, peeled))1 tablespoon olive oil1/2 teaspoon salt2 cups fully cooked short grain brown rice ((cook according to package directions))1/2 cup reduced sodium broth ((chicken or vegetable))Parmesan cheese, optional

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Instructions

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Step 1

Preheat the oven to 375 degrees F and line a sheet pan with foil. Spread squash and onion on the pan, toss with oil, sprinkle with salt, and cook for 25-30 minutes or until very soft. Let cool slightly.

Step 2

Transfer the squash and onions to a blender and puree, adding the broth to make a creamy yet thick consistency.

Step 3

Warm the rice. Stir squash mixture into rice, season to taste with additional salt if needed, and top with Parmesan cheese (if using) to serve.

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