Recipe

Butternut Baked Risotto Recipe


Butternut Baked Risotto Recipe Dancegypsy67 / All my dishes
2 years, 5 months ago
I found this recipe some years ago in our monthly co-op newsletter. I love risotto and really love the ease of this recipe!
Prep:15m Cook:90m Servings:4

Dancegypsy6

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Ingredients
  • 1 medium leek, chopped
  • 1 small onion, chopped
  • 4 cloves garlic, thinly sliced
  • 2 Tbsp olive oil or butter
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 2 generous cups cubed butternut squash
  • 1 cup grated butternut squash
  • 3 Tbsp fresh chopped sage or 2 tsp rubbed sage
  • 3/4 cup cream
  • 1 3/4 cup vegetable broth
  • 1/3 cup grated parmesan cheese
  • salt and pepper, to taste
  • 1/3 cup walnuts, toasted and chopped
  • fresh chopped sage to garnish

Directions
  1. Saute leek, onion and garlic in olive oil (or butter) over low heat until soft.
  2. Turn heat to medium. Add rice and stir 1-2 minutes, until fragrant. Add wine and stir to remove any bits sticking to the bottom of the pan.
  3. Pour into 3 quart casserole. Add the rest of the ingredients, except walnuts and garnish, to the casserole dish. Stir well.
  4. Cover and bake in a preheated 350 degree oven for 1 1/2 hours.
  5. Garnish with walnuts and extra sage.

Not quite what you're looking for? See more Pasta And Rice / Rice
Comments

srabb 2 years, 5 months ago said:
This sounds really good! i've never thought of baking a risotto. Does it still turn out creamy?

dancegypsy67 2 years, 5 months ago said:
Mmmmm, very creamy. It's pretty impressive, really.

unswissmiss 2 years, 5 months ago said:
Looks great - and easy, too!

annieamie 1 year, 10 months ago said:
This sounds too good to be true. Thank you so much for posting your recipe!


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