Risotto & Baked Winter Squash Recipe

Name: Risotto & Baked Winter Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb squash; 2 tablespoons olive oil; 7 -8 cups chicken stock; 1 onion; 2 garlic cloves; 1 ½ cups arborio rice; 1 teaspoon sage; 14-½ cup parmesan cheese; 3 -4 tablespoons parsley; fresh pepper

Servings: persons

1
Peel and cut up squash into cubes.
2
Toss with 1 tablespoon olive oil and spread on a cookie sheet and bake 30-40 minutes at 425 degrees.
3
Bring stock to a simmer and set aside.
4
Heat last tablespoon of olive oil and add diced onion and cook still soft.
5
Add 1/3 of cooked squash, minced garlic and 1/2 teaspoon salt.
6
Add rice and cook until separated.
7
Stir in one ladleful of warm stock and add sage.
8
Keep adding stock as it is absorbed.
9
Takes about 20-25 minutes.
10
Taste and add seasoning if needed.
11
Add remaining squash another 1/2 cup of stock for that creamy risotto look.
12
Add parmesan and parsley and last add pepper.

2225

kcal

Calories

117

Fat

Carbs

198

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 lb squash, 2 tablespoons olive oil, 7 -8 cups chicken stock, 1 onion, and more.

Yes, Risotto & Baked Winter Squash falls under the Meat & Poultry 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.

Risotto & Baked Winter Squash

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