OVEN BUTTERNUT SQUASH RISOTTO

OVEN BUTTERNUT SQUASH RISOTTO image

Categories Squash

Yield 4

Number Of Ingredients 17

Serves 4
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

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!