OVEN BUTTERNUT SQUASH RISOTTO
Steps:
- Preheat the oven to 400° F. In a fairly large, oven-safe pot, drizzle olive oil and add the shallots and garlic. When the shallot has softened, add the rice, cooking for 3 to 5 minutes and stirring constantly. 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. Meanwhile, peel and dice your butternut squash. Then dump the squash and the vegetable stock into the pot and give it a good stir. Bake, covered, for about 30 to 40 minutes, until all of the liquid is absorbed. Dish out in big bowls, topped with a sprinkling of Parmesan cheese!
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