Asparagus and Squash Brown Rice Risotto




  • 1 tbsp butter
  • 1 1/2 cups diced butternut squash (1/4-inch)
  • 1 cup chopped onions
  • 2 cups cooked brown rice
  • 1 cup 1 inch-long pieces of asparagus
  • 2 small cubes of vegetable bouillon
  • 1 tsp dried thyme
  • 1/4 cup shredded Parmesan cheese


  1. Melt butter in a skillet on medium – high heat
  2. Stir in squash and onions and add vegetable bouillons and cook for 5 minutes
  3. Stir in asparagus pieces and thyme and cook for additional 2-3 minutes
  4. Add rice and stir on medium heat for a minute, making sure it doesn’t stick to the bottom of the skillet
  5. Turn the heat off, stir in Parmesan cheese
  6. Serve immediately

Serves: 4

Inspiration source:

Riley’s “Something Extra” – Apr, May, June 2012 issue

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