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Home » Recipes » Main Dishes » Brown Rice Risotto with Butternut Squash & Mushrooms

Brown Rice Risotto with Butternut Squash & Mushrooms

January 13, 2019 by Christy, Updated May 20, 2019 8 Comments

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This healthy brown rice risotto is so good! It’s satisfying as either a main dish or side with roasted butternut squash, mushrooms, spinach, and sage.

Table of Contents

  • Brown Rice Risotto with Butternut Squash & Mushrooms
    • Ingredients US CustomaryMetric
    • Instructions
    • Notes
    • Nutrition
      • did you make this recipe?

Pan with Brown Rice Risotto with Butternut Squash & Mushrooms

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I am a die hard risotto lover and can’t get enough of this starchy rich comfort food. I could seriously eat risotto any day, any way and just love experimenting with different combinations of ingredients, knowing that it will always turn out decadent and flavorful. Unfortunately, traditional risottos aren’t healthy. Bummer, right?

Normally risotto is made with white arborio rice and oozing with parmesan and other not so healthy add-ins. Luckily, there’s a solution so we can all get our fill of the good stuff – brown rice risotto!

I always made risotto with arborio rice and at least a cup or two of parmesan in the past so it was truly a splurge, but recently I’ve made the switch over to sprouted short grain brown rice and will never look back! It’ll have a heartier texture in the end, but I think it gives it more flavor and love the earthiness that brown rice adds. Factoring in the extra nutrients and minimal guilt that come along with the switch, I’m sure you’ll be a convert too.

Using already sprouted short grain brown rice makes it cook in about the same amount of time as arborio rice too. You can use regular brown rice instead, but it’ll be an arm workout stirring for that much longer. The option is there none-the-less though.

Close up picture of Brown Rice Risotto with Butternut Squash & Mushrooms

Between brown rice, using less cheese, and loading the dish with tasty veggies, this vegetarian main dish is actually makes for a pretty healthy dinner. Plus my little munchkin approves which makes all the difference. Baby approved!

The butternut squash, sage, walnuts, and mushrooms all meld together harmoniously, there’s no way not to love it. This brown rice risotto is one of the most satisfying comfort food makeovers I’ve done yet. Something about the fresh, herbal flavor of the sage and the sweetness of the squash are just so dang tasty.

I have a love hate relationship with butternut squash because it can be so hard to peel raw. Luckily most grocery stores sell peeled and cut cubed squash these days though which makes cooking with it a breeze. Just make sure not to let the pre-cut stuff hang out in the fridge more than a few days or it will get slimy and gross. 

Plate of Brown Rice Risotto with Butternut Squash & Mushrooms with wine I used walnuts here as well but you can swap for pecans if you want. I’ve made it both ways and they’re pretty interchangeable in a dish like this. The step you absolutely cannot skip is toasting those nuts!

They’ve got to be nice and toasty to give that nutty wholesome flavor that ties the rest of the dish together. You can toast them either in a pan in the oven or stovetop, your choice, just don’t skip it!

ingredients for Brown Rice Risotto with Butternut Squash & Mushrooms recipe

While risotto isn’t typically a recipe for a novice cook to tackle, it really isn’t hard to make. It just takes a lot of stirring and active time. Skill isn’t what’s needed most here, just patience.

You prep the  roasted butternut squash and mushrooms first, getting them roasting before you start the risotto.

Then, you get the risotto started with some sautéed onions and garlic. After you add the rice, its just adding broth and stir, stir, stir. In the final stage, you stir the roasted veggies and remaining ingredients in and you’ve got dinner made!

healthy brown rice risotto process steps

If you’re looking for other vegetarian main dishes, check out this quinoa Mexican casserole, these eggplant lasagna rollups, these spinach artichoke dip stuffed portobellos, or this roasted veggie pasta. These are some of my all time favorites and prove that you don’t need meat to pack a punch of flavor.

I know I said this before in my browned butter butternut squash and mushrooms recipe but butternut squash, mushrooms, and sage are just so magical together. *Swoon* I have a major food crush on this combo.

Bowl of Brown Rice Risotto with Butternut Squash & Mushrooms

Picture of Brown Rice Risotto with Butternut Squash & Mushrooms

(Recipe originally published February 7, 2014, but pictures and post text have since been updated)

Recipe
Pan with Brown Rice Risotto with Butternut Squash & Mushrooms
Recipe
5 from 2 votes
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Brown Rice Risotto with Butternut Squash & Mushrooms

Created by: Christy Gurin
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Print Recipe
Pin Recipe
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
4
This healthy brown rice risotto is so good! It's satisfying as either a main dish or side with roasted butternut squash, mushrooms, spinach, and sage.

Ingredients
 

  • 1 1/2 Tbsp. avocado oil, divided (or whatever kid of oil you prefer)
  • 3/4 lb. butternut squash, cubed into 1 cm cubes
  • 8 oz. mushrooms, quartered
  • 1 small onion, diced
  • 1 tsp. minced garlic
  • 1 cup sprouted short grain brown rice*
  • 1/2 cup dry white wine (sauvignon blanc works great)
  • 6 cups broth (either chicken or vegetable)
  • 5 oz. fresh baby spinach
  • 2 Tbsp. freshly chopped sage
  • 1/8 tsp. nutmeg
  • 1/4 cup grated parmesan
  • 1/4 cup toasted walnuts, crushed*
  • salt and pepper to taste

Instructions

  • Preheat oven to 425° F (218° C).
  • Rub butternut squash with 1/2 T oil and sprinkle with salt and pepper on a large baking sheet. Place in oven and roast for about 10 minutes.
  • After squash have baked for 10 minutes, add mushrooms to same pan as squash (or a separate pan if there isn't room), rub with 1/2 T oil and place pan back in oven for about 15 minutes until squash and mushrooms are fully cooked. 
  • Heat 1/2 Tbsp. oil in a large saucepan over medium heat. Add onion and sauté for 2-3 minutes to soften. Add garlic and cook for another minute.  
  • Add rice to pan with onion and garlic and stir for 2-3 minutes. Add white wine to rice and stir until mostly absorbed.
  • Ladle 1/2 cup broth into pan with rice and stir until mostly absorbed. Continue adding broth half a cup at a time, stirring continuously. Repeat adding more broth every few minutes when rice has absorbed most of liquid (takes 20-30 minutes total).
  • Add spinach and sage to rice and stir 1 minute until spinach is wilted.
  • Remove from heat and add mushrooms, butternut squash, toasted walnuts, nutmeg, and parmesan. Season with salt and pepper and serve immediately. 

Notes

* If using regular, non-sprouted brown rice, you'll need to par-boil first. To do this, bring a medium pot of water to a boil with approximately 1 tsp. salt and add rice. Boil rice for 15 minutes (do not cover). Remove rice from heat and drain water using strainer. Complete the rest of the recipe as directed but only use 4 cups of broth instead of 6.
* Toast nuts by placing on a baking sheet in the preheated oven for about 5-6 minutes or stovetop by toasting in a dry pan over low-medium heat.

Nutrition

Calories: 419kcal | Carbohydrates: 60g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 1544mg | Potassium: 905mg | Fiber: 5g | Sugar: 7g | Vitamin A: 13170IU | Vitamin C: 31.4mg | Calcium: 178mg | Iron: 3.2mg

did you make this recipe?

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posted in: Main Dishes, Side Dishes

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Reader Interactions

    Comments & Reviews

  1. Patricia Cattermole says

    December 6, 2019

    5 stars
    I made this risotto using the parboiled brown rice. It is absolutely delicious! I almost never give reviews for recipes but this one I have to. I will be making this again and again!

    Reply
    • Christy says

      December 13, 2019

      I love this recipe too! Nothing quite screams fall and winter to me like carbs and butternut squash. 🙂

      Reply
  2. Janet says

    November 1, 2019

    5 stars
    I made the Brown Rice Risotto with Butternut Squash & Mushrooms last night. I chose this recipe because I wanted to use some brown arborio rice I had bought. So I subbed the brown arborio rice for the sprouted short grain brown rice. My choice of rice did cause the dish to take a lot of longer to cook. and it never did release its starch as white arborio rice does in risotto. Still, the dish was very good and my husband liked it. The mixture of flavors is very balanced. I will probably invest in some sprouted short grain brown rice next time I want to make it.

    Reply
    • Christy says

      November 5, 2019

      I bet your arm got a workout! Even with the short grain brown rice, its a lot more stirring than regular risotto but we like the recipe anyways. Now if only I could talk my husband into doing the stirring I’d be set. 😉

      Reply
  3. Barbara Thompson says

    May 1, 2019

    Where is the risotto in this recipe?

    Reply
    • Christy says

      May 2, 2019

      I’m not sure that I understand your question… the recipe is for risotto so the end product is the risotto. If you mean where is the arborio rice then it was replaced with brown rice. Or if you are just thinking of baked risotto or another form that is different than this, then this recipe is just another different type. I hope that helps but if not, just clarify your question and I’ll do my best to answer it for you.

      Reply
  4. Despina says

    February 12, 2018

    I’m sorry but I can’t find the amount of spinach required for this recipe. Thank you.

    Reply
    • Christy says

      February 13, 2018

      I just revised the recipe to include it – this is an old recipe so I’ll be re-testing and re-posting it soon with revised pictures and a new, more organized recipe card! 🙂

      Reply

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