Baked Squash Risotto
Try this Baked Squash Risotto recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- pinch of salt
- 1 tablespoon olive oil
- black pepper to taste
- 1 tablespoon unsalted butter
- 1/4 teaspoon saffron
- 1 tablespoon chopped fresh sage
- 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 teaspoon chopped fresh thyme
- 1/4 cup grated fresh parmesan cheese (28 g)
- Carbohydrate 0.0713818749503948 g
- Cholesterol 7.6325 mg
- Fat 3.72820937535843 g
- Fiber 0.0223312500133195 g
- Protein 0.0434731249887196 g
- Saturated Fat 1.94147487504901 g
- Serving Size 1 1 Serving (5g)
- Sodium 39.250124999989 mg
- Sugar 0.0490506249370754 g
- Trans Fat 0.225826250008581 g
- Calories 33 calories
Preheat oven to 500 F (220 degrees C).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.Heat the olive oil and butter in a large non-stick frying pan over medium-high heat.Add onion and garlic, saute for about 5 minutes then add white wine and saute for another 2 minutes.Add rice and stir for 1 ½ minutes.Add squash and chicken stock, sage, chopped thyme, salt and pepper, stirring occasionally. Transfer to a baking dish. Cook uncovered for 25 minutes until rice is fully cooked.Serve with grated Parmesan Cheese.
