Baked Butternut Squash Risotto

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

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 152
  • Fat: 3.5g
  • Saturated fat: 1.2g
  • Protein: 6.7g
  • Carbohydrate: 24.5g
  • Cholesterol: 5mg
  • Iron: 0.4mg
  • Sodium: 416mg
  • Calories from fat: 21%
  • Fiber: 2g
  • Calcium: 119mg

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

  1. Preheat oven to 400°.
  2. . 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.
  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.
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