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.
Servings: 4
Calories: 396kcal
Ingredients
- 1 butternut squash, halved, peeled, seeded, and cut into 1-inch chunks
- Olive oil
- 1 shallot, diced
- 2 cloves of garlic, diced
- 1 ½ cups Arborio rice
- ½ cup white wine or cooking wine
- 4 cups vegetable broth
- Salt
- Pepper
- Parmesan cheese, for garnish (skip or replace for vegan fare)
Instructions
- 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.
Nutrition
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