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.
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- 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
- 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
- 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.
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