Roasted Butternut Squash Brown Rice Risotto

Butternut Squash

This is quite a special risotto.  You must try this! It doesn’t take much effort or fancy ingredients, but it looks good and tastes even better.  Your family and friends will be impressed and call you “quite the cook”.  In fact, the secret to the success of this recipe is roasting the squash first, which brings out its sweetness, while the sunflower seeds add a nutty-spicy crunch.


  • 1 small butternut squash, peeled, seeded and diced
  • 3 tbsp olive oil
  • 1  tsp hot red pepper flakes (optional)
  • 2 tbsp sunflower or pumpkin seeds
  • 3 1/2 cups vegetable stock
  • 1 small onion, finely chopped
  • 3/4 cup brown rice, long or short grain
  • 1/2 cup white wine or water
  • 1/2 cup grated parmesan cheese
  • salt and pepper
  • sour cream (optional)

Preheat oven to 450 degrees.

Put squash in a small roasting pan with 1 tablespoon of the olive oil and 1/2 tsp pepper flakes, season well.  Toss the squash in the seasoned oil until evenly coated.  Roast for 20 minutes or until soft and golden.  Use a large spoon to turn squash at regular intervals while roasting.

Heat 1 tablespoon of the remaining oil in a small skillet and toast the sunflower seeds or pumpkin seeds with the remaining 1/2 tsp pepper flakes for about 1-2 minutes until lightly browned.  Set aside for later.

While squash is cooking in the oven, make the risotto.  Put stock in a saucepan.  Heat until almost boiling, then reduce heat until barely simmering, waiting for the next step.

Pour the remaining oil into another saucepan and gently fry the onion over medium heat for about 1 minute or until softened.  Add the rice, stir for 2-3 minutes, then add the wine and simmer until reduced by half.  Add a ladle full of hot stock.  Let the risotto continue to simmer gently, adding another ladleful or two of stock each time the liquid has been absorbed by the rice.  Stir, almost continuously, until the rice has absorbed all the stock.

Once the rice is cooked and tender, stir in the roasted butternut squash and parmesan cheese and season to taste.  Serve immediately, topped with a dollop of sour cream and a sprinkle of toasted seeds.

This is a rather spiced up dish.  Make it the first time with half the amount, and then increase as you get more daring.

Recipe found in the Vegetarian Student Cookbook, Great Grub for the Hungry and the Broke

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4 Responses to Roasted Butternut Squash Brown Rice Risotto

  1. JenB says:

    Hello. Is this the exact recipe as it is written in the book Vegetarian Student Cookbook, Great Grub for the Hungry and the Broke or did you change it at all? I might buy the book. Thanks!


  2. Pingback: Butternut Squash Ravioli with a Caramelized Onion, Apple, and Butternut Squash Sauce | Choices.Habits.Lifestyle

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