Description
Black Rice Risotto with Roasted Butternut Squash is a creamy and vibrant dish that harmonizes nutty black rice with the sweet, caramelized goodness of roasted butternut squash. This comforting risotto captures the essence of autumn, making it perfect for cozy family dinners or special occasions. With its stunning presentation and rich flavors, it?s sure to impress your guests while being simple enough for a weeknight meal.
Ingredients
Scale
- 1 cup black rice
- 2 cups butternut squash, cubed
- 3 cups low-sodium vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ? cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400?F (200?C) and line a baking sheet with parchment paper.
- Toss the cubed butternut squash in olive oil, salt, and pepper. Spread on the baking sheet and roast for 25-30 minutes until golden brown.
- Rinse black rice under cold water. In a saucepan, combine black rice and vegetable broth; bring to a boil, reduce heat, and simmer for 45-50 minutes until tender.
- In another pan, heat olive oil over medium heat. Saut? onion for about 5 minutes until translucent; add minced garlic and saut? for an additional minute.
- Combine cooked black rice with roasted butternut squash and stir in Parmesan cheese before serving hot.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 15mg