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–+ servings

Roasted Squash and Cranberry Brown Rice Risotto

This Roasted Squash and Cranberry Brown Rice Risotto is a hearty and flavorful dish that's perfect for a cozy meal. With the combination of roasted butternut squash, tart cranberries, and creamy brown rice, this risotto is not only delicious but also packed with nutrients. Whether you're preparing it for a family dinner or a special occasion, this recipe will surely impress with its rich flavors and beautiful presentation.
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Ingredients
  

  • 2 tablespoon olive oil divided (see below for oil free option)
  • 2 cups butternut squash peeled and cut into half inch cubes
  • ½ cup fresh or frozen cranberries
  • 1 onions roughly chopped
  • 1 cup corn kernels fresh or frozen
  • 4 cloves garlic chopped
  • 1 teaspoon fresh sage chopped (about 3 leaves)
  • Juice of ½ lemon
  • 1 tablespoon sauerkraut
  • ⅓ cup nutritional yeast
  • ½ teaspoon sea salt
  • 2 tablespoons low sodium canned cannellini or great northern beans
  • 1 cup plain unsweetened oat milk
  • 2 ½ cups cooked short grain brown rice
  • Freshly cracked pepper optional
  • Sunflower Parmesan optional
  • Microgreens optional

Instructions
 

  • Preheat the oven to 400 F. Line a baking sheet with parchment paper.
  • Add the cranberries to one side of the baking sheet and the squash to another, keep them separate so the cranberry color doesn’t bleed onto the squash. Drizzle 1 tablespoon of oil over the squash and cranberries, season lightly with salt and pepper, if desired. Toss the squash and cranberries to coat, keeping them separated. Bake for 20-25 minutes until the squash is fork tender and the cranberries have burst and just started to brown. The cranberries will sweat juice midway through cooking but it will dry up by the time roasting is finished.
  • Heat the remaining tablespoon of oil in a large skillet. Add the onion and corn and saute for 3-5 minutes until the onion is translucent and the corn is cooked through. Be careful not to char the corn. Add The garlic and sage and saute one additional minute until fragrant. Transfer to a blender, add the lemon juice, sauerkraut, nutritional yeast, salt, beans, and milk. Blend until smooth and creamy.
  • Add the cooked rice to the skillet the onions and corn were cooked in. Add the cream from the blender and squash to the rice and stir to combine. Add the cranberries last and stir just enough to combine, do not over stir, to avoid juice from the cranberries turning the risotto red.
  • Portion into 4 bowls and garnish with fresh cracked pepper, parmesan, and microgreens, if desired.

Notes

OIL FREE OPTION: Omit the oil and saute the vegetables in 2 tablespoons of water or low sodium vegetable broth. Add more liquid as needed. Omit the oil from the roasting and dry roast the squash and cranberries.
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