Baked Squash Risotto
Author: 
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 cups Butternut Squash (280 g)
  • 2 cups uncooked Arborio Rice (400 g)
  • 1 cup diced Onion (150 g)
  • 2 cloves of chopped Garlic
  • 2 cups Chicken Stock – (500 ml)
  • 1 cup (240 ml) dry White Wine (250 ml)
  • 1 tablespoon Olive Oil
  • 1 tablespoon Unsalted Butter
  • 1 tablespoon chopped fresh Sage
  • 1 teaspoon chopped fresh Thyme
  • ¼ teaspoon Saffron
  • Pinch of Salt
  • Black Pepper to taste
  • ¼ cup grated fresh Parmesan Cheese (28 g)
Instructions
  1. Preheat oven to 500 F (220 degrees C).
  2. Peal and clean the squash. Chop into ½ inch (1.5 cm) cubes and toss with a little olive oil. Place on parchment paper on a baking tray. Bake until squash is just tender, about 15 minutes.
  3. Heat the olive oil and butter in a large non-stick frying pan over medium-high heat.
  4. Add onion and garlic, saute for about 5 minutes then add white wine and saute for another 2 minutes.
  5. Add rice and stir for 1 ½ minutes.
  6. Add squash and chicken stock, saffron, sage, chopped thyme, salt and pepper, stirring occasionally. Transfer to a baking dish.
  7. Cook uncovered for 25 minutes until rice is fully cooked.
  8. Serve with grated Parmesan Cheese.
Recipe by Italian Cooking Holiday at https://italiancooking.holiday/baked-squash-risotto/