Oven Baked Butternut Squash Risotto

10
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"Great dish for Thanksgiving."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (291.9 g)
  • Calories 291.9
  • Total Fat - 9.6 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 67.9 mg
  • Sodium - 1503.2 mg
  • Total Carbohydrate - 24.3 g
  • Dietary Fiber - 3.6 g
  • Sugars - 3.7 g
  • Protein - 26 g
  • Calcium - 162.1 mg
  • Iron - 2.4 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 375°. Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil (any amount you want) then sprinkle with salt and pepper (any amount you want); Toss to coat. Roast on a lower oven rack 30-35 minutes or until tender, stirring occasionally.

Step 2

Meanwhile, in a large saucepan, bring broth and water to a simmer; keep hot. In an ovenproof Dutch oven, heat remaining oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add rice and garlic; cook and stir 1-2 minutes longer or until rice is coated.

Step 3

Stir in beer. Reduce heat to maintain a simmer; cook and stir until beer is absorbed. Stir in 4 cups hot broth mixture. Place Dutch oven on an oven rack above squash; bake, covered, 20-25 minutes or until rice is tender but firm to the bite, risotto is creamy and liquid is almost absorbed.

Step 4

Remove Dutch oven from oven. Add butter, chili powder, nutmeg and remaining broth mixture. Stir vigorously until blended and liquid is almost absorbed. Stir in roasted squash and cheese. Serve immediately.

Tips & Variations


No special items needed.

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