Roasted Butternut Squash Baked Risotto
Servings: 6 people
Calories: 406kcal
Ingredients
- 1 (2 pound) butternut squash, peeled, seeded, and cut into ½-inch pieces
- 5 tablespoons extra-virgin olive oil divided use
- Kosher salt and freshly ground black pepper
- 1 medium white onion finely chopped
- 1½ cups arborio rice
- ½ cup dry white wine
- 4¼ cups gluten-free vegetable stock warmed, divided use
- ½ cup grated parmesan cheese or dairy-free parmesan cheese substitute
Instructions
- Preheat the oven to 400ºF.
- Place the butternut squash on a rimmed baking sheet, drizzle with 2 tablespoons of olive oil, and season generously with 2 teaspoons salt and 1 teaspoon pepper.
- Roast the squash, stirring twice, until tender and starting to brown, 30-40 minutes.
- While the squash is roasting, heat 2 tablespoons of olive oil in an oven proof saucepan or Dutch oven over medium-high heat.
- Add the onions and cook until tender, about 5 minutes.
- Add the rice, stir to coat with the oil, and cook for 1 minute.
- Add the wine and cook, stirring, until it has completely evaporated, 1-2 minutes.
- Stir in 3 cups of warm stock, 1 teaspoon salt, and ½ teaspoon pepper.
- Bring to a simmer.
- Cover the pan and bake, stirring once halfway through the cooking time, until the rice is tender and the liquid has absorbed, 25-30 minutes.
- Remove the rice from the oven and vigorously stir in the remaining 1¼ cups of warm stock.
- Add the cheese or cheese substitute and the remaining tablespoon of oil, stirring until creamy.
- Stir in the roasted butternut squash.
- Taste and add more salt and pepper if needed. Serve warm.
Nutrition
Calories: 406kcal | Carbohydrates: 58g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 800mg | Potassium: 529mg | Fiber: 4g | Sugar: 5g | Vitamin A: 13715IU | Vitamin C: 27.6mg | Calcium: 158mg | Iron: 3.2mg