Oven Risotto with Butternut Squash
After trying this oven-baked method for risotto, you will never make it on the stove top again. Oven Risotto with Butternut Squash is creamy, flavorful and elegant but couldn't be easier.
Cut 1 butternut squash in half length-wise, peel, seed and cut into 1-inch chunks. You should have 2 to 3 cups of chunked squash.
Preheat the oven to 400° F. In a fairly large, oven-safe pot, drizzle olive oil and add 1 shallots and 2 garlic. When the shallot has softened, add 1 ½ cups rice, cooking for 3 to 5 minutes, stirring occasionally until rice is lightly toasted.
When the rice is toasted, add in about ½ cup white wine. Season the rice with salt and pepper and let cook until the wine is reduced.
Dump the squash and the vegetable stock into the pot and give it a good stir.
Bake, covered, for about 30 to 40 minutes, until all of the liquid is absorbed.
After baking, gently stir to incorporate the squash throughout the rice.
Dish out in big bowls, topped with a generous sprinkling of Parmesan cheese.
Calories: 396kcal | Carbohydrates: 87g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 951mg | Potassium: 765mg | Fiber: 6g | Sugar: 7g | Vitamin A: 20432IU | Vitamin C: 40mg | Calcium: 100mg | Iron: 5mg