BAKED BUTTERNUT SQUASH RISOTTO
Luxurious baked risotto with cubes of roasted butternut squash and Parmesan cheese.
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Servings: 8 servings as a side dish
Ingredients
- 4 - 5 cups cubed butternut squash
- 3 - 4 tablespoons olive oil divided
- coarse salt and fresh black pepper
- 1/3 cup yellow onion chopped
- 4 cloves garlic minced
- 3/4 cups arborio rice
- 2 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1/2 cup fresh grated parmesan cheese
- fresh chopped parsley for garnish
Instructions
- Preheat oven to 350 degrees F. Grease a roasting pan or medium baking sheet.
- Toss the squash with 2 tablespoons oil and season well with salt and pepper. Spread out on baking sheet and roast until tender about 1 hour.
- Meanwhile in a large skillet heat the remaining tablespoon of oil and saute the onion and garlic seasoned with salt and pepper until tender.
- If pan is dry add a touch more olive oil along with the rice. Toast the rice 2 - 3 minutes, stirring often. Add the rice and onion mixture to deep-sided, large casserole dish with a lid. Stir in the chicken broth and heavy cream.
- Bake with the lid on about 40 - 45 minutes or until rice is tender. If there is still liquid left that is ok it will thicken as it stands.
- Stir the butter and Parmesan into the rice then stir in the cooked squash. Garnish with parsley and serve.
Nutrition
Serving: 1grams