Veggie Foodie

Risotto

Ingredients:

• 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

Method:

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