Butternut Squash Risotto With Brown Rice

Name: Butternut Squash Risotto With Brown Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters butternut squash, roasted and pureed (instructions below); 946 milliliters chicken stock; 237 milliliters dry white wine; 1 Tbsp fresh rosemary, chopped; 1 Tbsp fresh sage, chopped; 1 Tbsp butter or olive oil; 79 milliliters grated parmesan; 6 servings salt + pepper to taste; 473 milliliters short grain brown rice; 237 milliliters toasted walnuts, chopped; 1 medium yellow onion, medium

Butternut Squash Risotto With Brown Rice might be just the Mediterranean recipe you are searching for. Watching your figure? This gluten free recipe has 576 calories, 16g of protein, and 21g of fat per serving. This recipe serves 6. Head to the store and pick up butternut squash, salt, sage, and a few other things to make it today. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert.