Oven Butternut Squash Risotto

10 ingredients
6 steps

Ingredients

  • 1 shallot, diced
  • 2 cloves of garlic, diced
  • 1 1/2 cups Arborio rice
  • 1/2 cup white wine
  • 1 butternut squash, halved, peeled, seeded, and cut into 1-inch chunks
  • 4 cups vegetable broth
  • Olive oil
  • Salt
  • Pepper
  • Parmesan cheese, for garnish

Directions

  1. 1
    Preheat the oven to 400° F. In a fairly large, oven-safe pot, drizzle olive oil and add the shallots and garlic.
  2. 2
    When the shallot has softened, add the rice, cooking for 3 to 5 minutes and stirring constantly.
  3. 3
    When the rice is toasted, add in about 1/2 cup of white wine. Season the rice with salt and pepper and let cook until the wine is reduced.
  4. 4
    Meanwhile, peel and dice your butternut squash. Then dump the squash and the vegetable stock into the pot and give it a good stir.
  5. 5
    Bake, covered, for about 30 to 40 minutes, until all of the liquid is absorbed.
  6. 6
    Dish out in big bowls, topped with a sprinkling of Parmesan cheese.

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