It has been go-go-go around here lately. With a packed holiday schedule convenience at mealtimes has become key, but I don’t want to give up taste or quality. Josh and I have put a big focus on meals we can make in under 30 minutes. It allows us to get home, get fed, and then enjoy and get on with the rest of our evening.
Enter Minute® Rice. I’ve always loved rice but particularly fell in love with it when I was eating it every day in Hawaii. It goes good with so many dishes and just tastes so good. My favorite variety is the brown rice. And thanks to Minute® Rice it cooks in 10 minutes! That’s a win all around.
Josh and I were craving a hearty, warm dinner this past weekend and decided to make a faux risotto. Risotto is typically a time-consuming, labor-intensive dish. We wanted that creamy taste without all the work. From start to finish our modified recipe took us 20 minutes to make and was absolutely phenomenal. You do not have to be a skilled chef to make delicious meals quickly.
Faux Risotto Recipe
Ingredients
- 1 tbsp butter
- 2 cups Minute® Rice Instant Brown Rice
- 8oz part skim ricotta cheese
- 1 medium white onion, diced
- 1 medium yellow squash, diced
- 1/2 of one medium butternut squash (roughly 12 oz), diced into small cubes
- 1 can whole kernel sweet corn, drained
- 2 cups vegetable broth
- 2 tbsp fresh sage leaves, finely diced
- Salt, pepper, and paprika, to taste
Directions
- Pour the dry Minute® Rice into a microwave-safe dish and pour in 1 3/4 cups water.
- Microwave on high for ten minutes, then remove from microwave to cool.
- While the rice is cooking, add butter to a large pot and melt over medium heat. Continue with the next steps while the rice cooks.
- Add the zucchini and squash to the pot. Season with salt and pepper, and saute and until slightly tender.
- Add the onion and saute until the onion is translucent and tender.
- Add the corn, and then stir in the ricotta.
- Once the ricotta melts throughout the vegetables, pour in about half a cup of vegetable stock, to keep the mixture from burning.
- Add the brown rice and stir until everything is combined.
- Add the dice sage, and then gradually pour vegetable stock, stirring until the mixture takes on a relatively uniform, creamy texture.
- Simmer for approximately five minutes, then remove from heat and serve.
Cooking Pictures
Slicing and dicing.
Weighing the squash.
Adding in everything that makes this dish so creamy. I love ricotta.
The final dish
It tasted like a risotto! Creamy, hearty, and absolutely delicious. I couldn’t stop eating it and was very sad when we ran out. Thankfully, it’s so easy to make I can whip up another batch on the fly the next time a craving hits. It’s that good.
Questions of the Day: Are you a fan of risotto? Do you prefer brown or white rice? What’s your favorite way to eat rice?
This is a sponsored post written by me on behalf of Minute® Rice.
This looks fantastic! I love risotto but never make it because it’s so time consuming. I could totally do this!
You can totally do this!! And it’s delicious!!
i definitely prefer brown rice – never made risotta myself!
It’s so yummy! I’m glad I gave it a try!
This looks great! I have been loving mushroom risotto recently 🙂
Mushrooms are one of my favorite foods!
I LOVE THE BROWN.
even though now everyone says the white is better for us :0
#rebel
I keep hearing that! I’ll always be a brown rice fan! 😉
You outdid yourself, Erin! This looks so amazing! I love the combo of corn and squash.
It was so good! If you try it I hope you love it!
This sounds SO good!! Risotto has always intimidated me for some reason, but this make it look really really easy!
It was really really easy! I think you’d love it!
Brown rice for the win!!! And I love making stir fry with it 🙂
It’s so yummy! We loved this dish!
yum I love the flavor combo here. And brown rice in risotto. Sign me up!
It’s so good!