Baked Butternut Squash Risotto

recipe
The traditional method for making creamy risotto involves adding the stock or broth to the rice 1/2 cup at a time and stirring constantly. This "hands-off" version calls for baking the rice mixture in a Dutch oven instead of cooking it on the stovetop. We got great results using a cast-iron Dutch oven, but you can use any type of ovenproof Dutch oven. It needs to be one that does not have plastic handles.

Yield:

8 servings (serving size: about 2/3 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 46 Minutes

Nutritional Information

Calories 152
Fat 3.5 g
Satfat 1.2 g
Protein 6.7 g
Carbohydrate 24.5 g
Cholesterol 5 mg
Iron 0.4 mg
Sodium 416 mg
Caloriesfromfat 21 %
Fiber 2 g
Calcium 119 mg

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

Preparation

Preheat oven to 400°.

. Heat oil in an ovenproof Dutch oven over medium heat. Add onion and garlic; sauté 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.

. 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.

Note:

Oxmoor House Healthy Eating Collection

January 2008
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