Baked Butternut Squash Risotto

Name: Baked Butternut Squash Risotto
Ingredients: 2 teaspoons olive oil; 1 cup diced onion (about 1medium); 2 garlic cloves, minced; 1 cup uncooked Arborio rice; 1/2 cup dry white wine; 3 cups fat-free, less-sodium chicken broth; 1 small butternut squash, peeled and chopped (about 2 cups); 1/2 cup (2 ounces) grated fresh Parmesan cheese; 2 teaspoons chopped fresh rosemary; 1/4 teaspoon salt; 1/4 teaspoon black pepper

11 ingredients

3 steps

Ingredients

2 teaspoons olive oil
1 cup diced onion (about 1medium)
2 garlic cloves, minced
1 cup uncooked Arborio rice
1/2 cup dry white wine
3 cups fat-free, less-sodium chicken broth
1 small butternut squash, peeled and chopped (about 2 cups)
1/2 cup (2 ounces) grated fresh Parmesan cheese
2 teaspoons chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

1

Preheat oven to 400°.
2

. Heat oil in an ovenproof Dutch oven over medium heat. Add onion and garlic; saute 5 minutes or until tender. Stir in rice. Add wine; cook 2 minutes or until wine evaporates, stirring constantly. Add broth and squash to pan, and bring to a boil. Cover, reduce heat, and simmer 5 minutes.
3

. Remove rice mixture from heat; stir in cheese and remaining ingredients. Cover and bake at 400° for 30 minutes or until liquid is almost completely absorbed. Stir gently before serving.