Baked Butternut Squash Risotto |
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Prep Time: 10 Minutes Cook Time: 46 Minutes |
Ready In: 56 Minutes Servings: 8 |
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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. 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 |
Directions:
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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