Recipe
Butternut Baked Risotto Recipe
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Dancegypsy67 / All my dishes 11 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
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 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
- Saute leek, onion and garlic in olive oil (or butter) over low heat until soft.
- 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.
- Pour into 3 quart casserole. Add the rest of the ingredients, except walnuts and garnish, to the casserole dish. Stir well.
- Cover and bake in a preheated 350 degree oven for 1 1/2 hours.
- Garnish with walnuts and extra sage.
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srabb 10 months, 3 weeks ago said:
This sounds really good! i've never thought of baking a risotto. Does it still turn out creamy?
dancegypsy67 10 months, 3 weeks ago said:
Mmmmm, very creamy. It's pretty impressive, really.
unswissmiss 10 months, 3 weeks ago said:
Looks great - and easy, too!
annieamie 3 months, 1 week ago said:
This sounds too good to be true. Thank you so much for posting your recipe!