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.
- 1 shallot diced
- 2 cloves of garlic diced
- 1 ½ cups Arborio rice
- ½ cup white wine or cooking wine
- 1 butternut squash halved, peeled, seeded, and cut into 1-inch chunks
- 4 cups vegetable broth
- Olive oil
- Parmesan cheese for garnish (skip or replace for vegan fare)
Cut 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 the shallots and garlic. When the shallot has softened, add the rice, cooking for 3 to 5 minutes, stirring occasionally until rice is lightly toasted.
When the rice is toasted, add in about ½ cup of 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