Brown Rice Risotto With Winter Squash

Name: Brown Rice Risotto With Winter Squash
Ingredients: Salt; 1 cup short- or medium-grain brown rice; 3 tablespoons olive oil or butter; 1 medium onion or large shallot, chopped; Black pepper; About 2 cups winter squash in roughly 3/4-inch cubes; 1/2 cup dry white wine or water; About 4 cups any stock (shrimp, chicken, lobster, vegetable, pork) or water; About 1 cup bite-size pieces of meat or shellfish (precooked is O.K.) : sausage, pork, lobster, shrimp, chicken, etc.; 1/2 cup grated Parmesan , optional; 1/2 cup chopped fresh basil or parsley

Brown Rice Risotto With Winter Squash was pinched from <a href="https://cooking.nytimes.com/recipes/12906-brown-rice-risotto-with-winter-squash" target="_blank" rel="noopener">cooking.nytimes.com.</a>

INGREDIENTS

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Salt

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1 cup short- or medium-grain brown rice

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3 tablespoons olive oil or butter

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1 medium onion or large shallot, chopped

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Black pepper

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About 2 cups winter squash in roughly 3/4-inch cubes

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1/2 cup dry white wine or water

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About 4 cups any stock (shrimp, chicken, lobster, vegetable, pork) or water

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About 1 cup bite-size pieces of meat or shellfish (precooked is O.K.) : sausage, pork, lobster, shrimp, chicken, etc.

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1/2 cup grated Parmesan , optional

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1/2 cup chopped fresh basil or parsley

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