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Black Rice Risotto with Butternut Squash

Black Rice Risotto with Butternut Squash: A Cozy Delight

Indulge in this Black Rice Risotto with Butternut Squash, a creamy and nutritious vegetarian dish perfect for autumn evenings.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Butternut Squash
  • 2 cups Diced Butternut Squash or sweet potatoes or pumpkin
  • 2 tablespoons Olive Oil avocado oil can be used
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Cracked Black Pepper or sea salt or white pepper
  • 1 teaspoon Poultry Seasoning or Italian seasoning mix
For the Risotto
  • 2 tablespoons Butter or vegan butter
  • 1 medium Yellow Onion or shallots
  • 2 cloves Garlic or garlic powder as substitute
  • 1/2 cup Dry White Wine or vegetable broth or apple cider
  • 1 tablespoon Balsamic Vinegar or red wine vinegar
  • 1 cup Black Rice or forbidden rice or arborio
  • 4 cups Low Sodium Chicken or Vegetable Broth homemade stock enhances flavor
  • 2 tablespoons Rice Flour or cornstarch as thickener
  • 1/4 cup Parmesan Cheese or nutritional yeast for vegan
  • 1/2 cup Sour Cream or Greek yogurt, optional
  • 1 tablespoon Pickled Jalapeños optional garnish

Equipment

  • oven
  • mixing bowl
  • sauté pan
  • baking sheet

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, kosher salt, black pepper, and poultry seasoning. Spread evenly on a baking sheet and roast for about 30 minutes until golden and tender.
  2. In a large sauté pan, melt butter over medium heat. Add diced onion and minced garlic; cook for about 10 minutes until soft.
  3. Pour in dry white wine and balsamic vinegar, stirring gently. Let it simmer for 2-3 minutes until the wine reduces.
  4. Stir in black rice, toasting for 1-2 minutes. Gradually add heated broth, one half-cup at a time, allowing rice to absorb liquid for 30-40 minutes until al dente.
  5. Combine rice flour with water in a bowl. Once most broth is absorbed, mix this slurry into the risotto and cook for an additional 5-10 minutes until creamy.
  6. Remove from heat, stir in grated Parmesan and an extra tablespoon of butter. Let sit covered for 5 minutes.
  7. To serve, spoon risotto onto plates, top with roasted squash, sprinkle with extra Parmesan, and garnish with pickled jalapeños if desired.

Notes

Feel free to substitute ingredients based on availability while keeping the flavor balance.