Oven Butternut Squash Risotto Recipe

Name: Oven Butternut Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 shallot, diced; 2 cloves of garlic, diced; 1 1/2 cups Arborio rice; 1/2 cup white wine; 1 butternut squash, halved, peeled, seeded, and cut into 1-inch chunks; 4 cups vegetable broth; Olive oil; Salt; Pepper; Parmesan cheese, for garnish

Servings: persons

1 shallot, diced
2 cloves of garlic, diced
1 1/2 cups Arborio rice
1/2 cup white wine
1 butternut squash, halved, peeled, seeded, and cut into 1-inch chunks
4 cups vegetable broth
Olive oil
Salt
Pepper
Parmesan cheese, for garnish

1
Preheat the oven to 400u00b0 F. In a fairly large, oven-safe pot, drizzle olive oil and add the shallots and garlic.
2
When the shallot has softened, add the rice, cooking for 3 to 5 minutes and stirring constantly.
3
When the rice is toasted, add in about 1/2 cup of white wine. Season the rice with salt and pepper and let cook until the wine is reduced.
4
Meanwhile, peel and dice your butternut squash. Then dump the squash and the vegetable stock into the pot and give it a good stir.
5
Bake, covered, for about 30 to 40 minutes, until all of the liquid is absorbed.
6
Dish out in big bowls, topped with a sprinkling of Parmesan cheese.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 shallot, diced, 2 cloves of garlic, diced, 1 1/2 cups Arborio rice, 1/2 cup white wine, and more.

Yes, Oven Butternut Squash Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven Butternut Squash Risotto

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