Butternut squash risotto

Butternut squash risotto

Serves 6

Tip: Traditional risotto is made with uncooked white rice. Brown rice adds fiber and nutrients but takes longer to cook. That’s why this recipe calls for partially cooking the rice.

1. Add 1 teaspoon olive oil.
2. Add 1 cup diced onion.
3. Saute until soft.
4. Add 1 1/2 cups partially cooked brown rice.
5. Saute for 2 minutes, stirring continuously.
6. Add 1/2 cup low-sodium chicken stock.
7. Cook until absorbed.
8. Add 1/2 cup white wine.
9. Cook until absorbed.
10. Add another 1/2 cup wine and 3 1/2 cups stock in small amounts.
11. Cook 30 to 45 minutes total.
12. Add 2 cups roasted butternut squash.
13. Add 1 cup chopped zucchini.
14. Add 1/2 cup frozen peas.
15. Add 5 crimini mushrooms.
16. Add 1 tablespoon chopped sage.
17. Add 1 teaspoon chopped thyme.
18. Cook 3 to 5 minutes.
19. Add 1/2 cup stock.
20. Add 1/2 cup shredded Asiago cheese.
21. Add 1 tablespoon heavy cream.
22. Add 1/2 teaspoon kosher salt.
23. Add 1/2 teaspoon ground black pepper.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.