My mother made this for me when I was in recovery from surgery. I liked it. It makes a lot, though. Short-grain is in bold because it really needs short grain rice.
2 Tbsp Extra-Virgin Olive Oil
2 onions, diced
1 tsp sea salt
5 - 7 cups vegetable broth
4 garlic cloves, chopped
1/4 cup lightly packed fresh sage leaves, thinly sliced
2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes
2 1/2 cups short-grain brown rice
- Preheat oven to 350 degrees.
- Heat olive oil in a large Dutch oven.
- Add onions and salt, stirring frequently, cook until the onions are translucent and slightly caramelized, about 10 minutes over medium heat. Add a little broth if the pot becomes too dry.
- Stir in the garlic and sage, cooking until fragrant.
- Add the squash, rice, and 5 cups of the broth.
- Stir well, cover, and transfer to the oven.
- Bake for 20 minutes.
- After 20 minutes, stir once and check liquid levels. If the broth is not still covering the rice, add 1 cup or so of the broth, then cover and return to baking.
- Check every 15 minutes or so until the rice is tender and the risotto is creamy and loose but not runny.
- If the risotto seems too stiff, stir in a little broth to loosen slightly.
- The risotto should cook for about 90 minutes.
- Serves 8.
- You can pre-soak the rice overnight. Cook time will reduce to 60 minutes.
- Recipe was adapted from the Omaha World Herald newspaper recipe page.