Holiday recipes are here! This recipe is one of my favorites for Thanksgiving and other wonderful holiday dinners with friends. It is also amazing to make a big batch of and keep for lunches through the week. It's SO filling, delicious, winter-y, and...wait for it...healthy!
It's also a fantastic recipe to 'trick' your friends and family into thinking that you've been slaving away in the kitchen all day, when in reality, it takes about 15 minutes -- max.
Healthy 15-minute Butternut Squash Risotto
1 tablespoon olive oil
1 butternut squash (about 1-1.5 lbs) OR pre-cubed butternut squash!
1 cup microwaveable brown rice (I use Trader Joe's)
2 teaspoons fresh ginger (peeled & minced)
1 14-oz can of low-sodium chicken broth (or vegetable broth to make this vegetarian)
1 tablespoon whole-fat ricotta cheese
1/2 cup Parmesan cheese (grated)
Salt & Pepper to taste
4-5 leaves of basil and more Parmesan cheese for garnish
1. Cook the squash. -- If whole, slice squash in half lengthwise. Scoop out seeds and darker orange flesh around seeds. Place the squash halves cut sides down in a Pyrex in the microwave. Cook on high 12 minutes or until cooked through. Scoop flesh into medium bowl and mash. While waiting for squash to cook, move on to steps 2 & 3.
2. Microwave rice according to package directions.
3. Heat the olive oil in a large, deep pan over medium heat. Mince and add the shallot and ginger; cook, stirring, until the shallot begins to brown slightly (2-4 minutes). Add in the rice and stir.
4. Over medium heat, stir in squash and broth, 1/4-1/2 cup at a time. First add some squash, stir until combined and absorbed, then add some broth, stir until combined and absorbed. Repeat this until desired consistency and amount of squash. Remove from heat and stir in Parmesan, ricotta cheese, salt, and pepper. Serve in bowls; garnish with Parmesan and chopped fresh basil.
If you make this recipe, be sure to share it and tag us for a special holiday gift! :)