Brown Rice Breakfast Risotto Recipe

Ingredients

• 1 cup short-grain brown rice
• ½ tablespoon (3 milliliters) olive oil
• ¼ cup yellow onion, finely diced
• 1½ cups frozen butternut squash, cubed
• 1 teaspoon rubbed sage
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• 1¾ cups (441 milliliters) low-sodium vegetable broth
• 1½ cups fresh baby spinach leaves, packed
• ½ ounce Parmesan cheese
• 4 large eggs, cooked (optional)