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Risotto with Grilled Vegetables

Quick Information

1 hr
Gluten Free



1 cup Lundberg Family Farms Arborio Rice

2 Tbsp. walnut oil

1 pound butternut squash, seeded, peeled and cut into ½ inch cubes

3 cups of Crimini or button mushrooms, quartered

2 Tbsp. fresh rosemary or oregano (or 1 tsp. dried) chopped 

1 Tbsp. olive oil

1 large onion, finely chopped

2 cloves garlic, minced

½ cup dry white wine

4 cups reduced sodium, fat free chicken broth, heated and kept warm (vegetable broth, optional)

¼ cup walnuts, toasted and chopped

Garnish with ¼ cup crumbled feta or bleu cheese and cracked black pepper


Toss cubed butternut squash with 1 Tbsp. walnut oil, spread evenly on an oiled pan. Cover with foil. Place in center of BBQ grill using indirect method (or in a 425°F oven) and cook 10 minutes. Remove pan from grill and take off foil. In a bowl toss mushrooms with 1 Tbsp. walnut oil and 1 Tbsp. rosemary. Spread mushrooms evenly on pan with butternut squash and return to BBQ. Cook 20-25 minutes more, or until vegetables are tender and slightly browned. Reserve and keep warm. 

Heat chicken broth in a small saucepan to simmering, cover and keep warm. Heat 1 tablespoon olive oil In a 3 quart saucepan. Sauté chopped onion until translucent and limp, about 4-5 minutes. Add minced garlic and Lundberg Arborio Rice and stir one minute; add white wine and stir constantly on medium heat until wine is absorbed. Add 1 cup of hot chicken broth stirring until it is absorbed. Continue cooking, adding the remaining broth 1 cup at a time for about 20 minutes, until tender and creamy. Pour risotto into a large pasta bowl.

Fold grilled vegetables and toasted walnuts into risotto. Garnish with feta cheese, reserved rosemary, and cracked pepper.

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Nutritional Facts

Serving Size: 1 cup

Amount Per Serving

Calories 210

Calories from Fat

Total Fat 9g

Saturated Fat 1.5g

Cholesterol 5mg

Sodium 85mg

Total Carbohydrates 27g

Fiber 2g

Sugar 3g

Protein 7g