For dinner on Wednesday night I wanted risotto but I also wanted to take advantage of the precooked rice in my fridge. Enter – Lazy Risotto:
- roasted butternut squash, mushrooms
- 1/4c kidney beans
- 1/2c brown rice
- 1/3c frozen peas
- ~2-3 T vegetable broth
- splashes of soy sauce
- garlic powder and 21 Seasoning Salute
While I still formulated my plan of attack, I got my veggies roasting in the oven. I roasted up butternut squash, baby portobella mushrooms, and brussel sprouts at *425 for about 45 minutes.
When the veggies had about 5 minutes left, I got to work on the risotto. In a small non-stick sprayed pan I added 1/2c brown rice and frozen peas and let heat for a couple of minutes. Then I added a splash of vegetable broth and spices, stirred it all up, and pulled my vegies out of the oven. I added the kidney beans, ~3/4c butternut squash and mushrooms, and more broth and soy sauce and stirred until slightly creamy. The broth did a great job of hydrating the rice and the soy sauce and spices brought everything together.
Topped with a bit of parmesan cheese and red pepper flakes. This was a winner!
A few weeks ago I found this recipe and couldn’t get it out of my head. I used one half to make my own Twice Baked Acorn Squash and it was delicious. I only stuffed mine with frozen spinach, broccoli, and a bit of grated cheddar and it was delicious. I ate the whole thing, skin and all!
As promised, here are the pictures I took on my short little stroll yesterday afternoon. Fall is officially in full swing in DC!