Sushi Rice Risotto with Roasted Butternut Squash, Feta and Pepitas

Did you know you can make risotto with sushi rice instead of arborio? This recipe gives you all the creaminess you want from risotto plus a fresh pop of salt and citrus from lime juice, arugula, pepitas and feta.

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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Main Course

Keyword: arugula, feta, pepitas, risotto

Servings:

Calories: 547kcal

Ingredients

2 cups chicken broth or stock
2 tbsp olive oil
2 tbsp chopped onion
1 clove garlic, minced
1/2 cup sushi rice UNRINSED
1/2 cup white wine
1 tsp lime zest plus half a lime, divided
2 tbsp cream cheese
1 tbsp Fresno chili, diced
1 cup roasted butternut squash (do ahead or use leftovers)
1.5 cups arugula
1/4 cup sprouted pepitas
1/4 cup feta
salt and pepper
crusty French or sourdough bread, optional

Instructions

Heat the chicken broth or stock in a medium saucepan over medium heat.
Prep all ingredients (if you haven't already roasted your butternut squash, do that before starting this recipe). Heat a medium skillet over medium until hot. Add 2 tbsp olive oil and allow to heat for about 30 seconds.
Add chopped onion and minced garlic to the oil. Using a spatula, toss it around lightly until fragrant, about 45 seconds. Add unrinsed sushi rice and continue to toss lightly to coat in the oil for about 1 minute.
Carefully add the wine..breathe in that delicious aroma as it reduces down to just a few tablespoons of liquid in the pan.
Using a ladle, carefully add two scoops of chicken broth to the skillet. Make sure your broth is steaming before adding it. Shimmy the skillet lightly and allow the broth to simmer and absorb.
Once the liquid is almost completely absorbed, add 2 more ladles of broth. Repeat the above instructions. Continue this process for about 15 minutes. Once your sushi rice starts to look creamy, begin tasting for doneness. You're going for al dente with no toughness to the bite.
As soon as you reach a nice al dente, reduce the skillet heat to low and turn off the heat under the broth. Immediately add the cream cheese, lime zest, Fresno chilis and butternut squash. Gently stir to combine and unsure the squash reheats enough. Once the squash is combined and hot, turn off the skillet heat. Season with salt and pepper to taste.
Toss the risotto with the arugula and the juice from the remaining lime. Divide between two plates and top each with half of the pepitas and feta. Serve with crusty bread if desired.

Nutrition

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