Butternut Squash Risotto

Prep 5 min

Cook 45 min

Ready in 50 min

If you’ve ever wanted to make risotto without standing over the stove, this recipe is for you. This oven-baked version has all the classic flavors of fall.

Ingredients

¼ cup (60 mL) butter (½ stick)
1 shallot, minced
½ tsp (2 mL) salt
3 cups (725 mL) vegetable broth
10 oz. (300 g) frozen, diced butternut squash
1 cup (250 mL) Arborio rice
¼ cup (60 mL) dry white wine
2 tbsp (30 mL) Garlic Parmesan Seasoning
¼ cup (60 mL) heavy cream
1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL)

8 oz. (250 g) portobello mushrooms, thinly sliced
1 tbsp (15 mL) oil
1 tbsp (15 mL) balsamic vinegar
1 tbsp (15 mL) Garlic Parmesan Seasoning

Directions

Preheat the oven to 400°F (205°C).
Add the butter, shallots, and salt to an 8" (20-cm) square pan. Cover the pan and bake for 15 minutes, stirring halfway through.
Remove the pan from the oven. Add the broth, squash, rice, wine, and seasoning to the pan and stir to combine. Bake, covered, for 45–50 minutes, or until the rice is tender.
Meanwhile, prepare the mushrooms by tossing them in a large bowl with the oil, vinegar, and seasoning. Transfer the mushrooms to a small roasting pan. Place them in the oven when the risotto has 35 minutes remaining. Stir the mushrooms after 20 minutes and continue roasting until caramelized and tender, about 15 minutes.
Remove the rice from the oven and stir in the cream and Parmesan. Let the risotto sit for 5 minutes to thicken. Before serving, top with the mushrooms.

Yield:

4-6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 340, Total Fat 16 g, Saturated Fat 9 g, Cholesterol 35 mg, Sodium 1,920 mg, Carbohydrate 39 g, Fiber 2 g, Sugars 8 g (includes 1 g added sugar), Protein 8 g

Cook's Tips:

Make this with the Stone Square Baker With Tray and you can use the tray to roast your mushrooms right on top. The hot tray makes the mushrooms extra caramelized and delicious.