Asparagus and Squash Brown Rice Risotto

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Asparagus and Squash Brown Rice Risotto

Asparagus and Squash Brown Rice Risotto
1 tbsp. butter
1½ cups 1/4-inch diced butternut squash
1 cup chopped onion
1 cup Uncle Ben's Instant Brown Rice
1 tsp. dried thyme
1 (32-oz.) container vegetable stock or reduced-sodium broth, warmed
1 cup 1-inch pieces thin asparagus
1/2 cup shredded Parmesan cheese

Prep: 10 minutes, Cook: 20 minutes,  Serves: 4

1. Melt butter in a large skillet over medium-high heat. Stir in squash and onion and cook for 5 minutes, stirring frequently.

2. Add rice and thyme, then add stock, 1/2 cup at a time. Cook, stirring frequently, until excess liquid has cooked off before adding more stock.

3. Add asparagus halfway through cooking. When all stock has been absorbed, stir in Parmesan cheese. Serve immediately.

Nutritional Information:
294 calories, 10 g protein, 7 g total fat (4 g sat., 0 g trans), 51 g carbohydrate, 4 g fiber, 4 g sugar, 15 mg cholesterol, 434 mg sodium, 8 points


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