Traditionally made with Arborio rice and eaten for dinner, this hearty version of risotto is made with brown rice and served for breakfast.
SERVING SIZE: ¾ cup risotto (177 grams) plus optional 1 egg (50 grams)
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)
- 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 PER SERVING:* 308 calories, 9g total fat, 2.5g saturated fat, 216mg cholesterol, 391mg sodium, 48g carbohydrate, 5g fiber, 3g sugar, 13g protein, NA potassium, NA phosphorus
*Optional eggs included in analysis.