Brown Rise Risotto with Mushrooms and Wilted Spinach
Brown Rise Risotto with Mushrooms and Wilted Spinach

When the evenings start getting dark and chilly, nothing tastes better than a warm bowl of risotto. This Italian classic features grains of rice cooked slowly in a fragrant broth, helped along by a healthy handful of cheese and other flavorful ingredients. The finished dish is a creamy, oozy, luxurious ode to satisfaction.

Short-grained Arborio rice is traditional for risottos, but other grains can make excellent variations on the dish. With the hearty vegetables of fall, it can be interesting to use grains like brown rice, barley or even quinoa.

Be warned: risottos are a labor of love. While you don't need to stand over the stove every second, stirring occasionally while the rice cooks encourages a thick and creamy sauce. The risotto can also take up to an hour to cook, depending on the grain you choose. If time is a concern, save this dish for a special weekend treat so you have plenty of time to enjoy it.

Buttery Butternut Squash & Barley Risotto

Serves 4-6

4 cups store-bought chicken or vegetable broth

2 cups water

1 bay leaf

6 tablespoons butter

2 pounds butternut squash, peeled and cut into 1/2-inch pieces

1 medium onion, diced small

1 1/2 cup pearl barley

2 cloves garlic, minced

2 tablespoons sage, minced

1/2 cup white wine

1/4 teaspoon nutmeg

1/2 cup aged gouda, grated

Combine the broth, water and bay leaf in a small saucepan and set over medium heat. Once it comes to a simmer, turn it to low.

Meanwhile, melt the butter in a large skillet over medium-high heat until it starts turned brown and smells nutty, 2-3 minutes. Add the squash and onions to the pan. Sprinkle the vegetables generously with salt, stir to coat with butter, and spread them into a single layer. Stirring occasionally, cook until the squash is softened and the onion is translucent, 8-10 minutes.

Stir the barley, garlic and half of the sage into the pan. Cook until the barley is just starting to toast and smells fragrant, 5-7 minutes. Pour in the wine and scrape up any browned bits from the bottom of the pan.

Turn down the heat to medium and begin adding the warm broth 1/2 cup at a time. Stir the risotto occasionally and wait until one scoop of broth is almost fully absorbed before adding more. Leave the pan uncovered.

After adding about 4 cups of the broth, begin tasting the barley and checking for doneness. The risotto should start to look thick and creamy in the last 10 minutes of cooking. Once the barley is cooked through, stir in one more scoop of broth, the nutmeg, the cheese, and the remaining sage. Serve immediately.

Brown Rice Risotto with Mushrooms & Wilted Spinach

Serves 4-6

4 cups store-bought chicken or vegetable broth

2 cups water

1 bay leaf

1 tablespoon olive oil

1 onion, diced small

8 ounces baby bella mushrooms, diced small

1 1/2 cup brown rice, preferably short-grained

3 cloves garlic, minced

1 teaspoon thyme

1/2 cup white wine

10-ounces spinach, stems removed and leaves sliced into ribbons

2 teaspoons lemon juice

1 cup grated parmesan cheese

Combine the broth, water and bay leaf in a small saucepan and set over medium heat. Once it comes to a simmer, turn it to low.

Meanwhile, warm the olive oil in a large skillet over medium-high heat. Add the onions and a generous pinch of salt, cooking until the onions have softened, 5 minutes. Stir in the mushrooms with another pinch of salt and cook until the mushrooms have released all of their liquid and turn golden, another 5 minutes.

Stir the rice, garlic and thyme into the pan. Cook until the rice is translucent around the edges and smells fragrant, 5-7 minutes. Pour in the wine and scrape up any browned bits from the bottom of the pan.

Turn down the heat to medium and begin adding the warm broth 1/2 cup at a time. Stir the risotto occasionally and wait until one scoop of broth is almost fully absorbed before adding more. Because brown rice has less starch and absorbs liquid slowly, cover the pan between broth additions to encourage creaminess and help speed cooking.

After adding about 4 cups of the broth, begin tasting the rice and checking for doneness. The risotto should start to look thick and creamy in the last 10 minutes of cooking. Once the rice is cooked through, add one more scoop of broth, the spinach, the lemon juice, and the cheese. Stir until the spinach is wilted and the cheese has melted. Serve immediately.

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Risottos: Perfect for Fall - Recipe

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