BUTTERNUT SQUASH OVEN RISOTTO
Squash and beer make my risotto different and delicious. Plus, cooking it in the oven cuts down on hands-on time making it. Win-win. -Katie Ferrier Gage, Houston, TX
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Place squash in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Toss to coat. Roast on a lower oven rack 30-35 minutes or until tender, stirring occasionally., 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., 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., 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.
Nutrition Facts : Calories 311 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 662mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
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Zaheer Ch
[email protected]This risotto was a labor of love, but it was worth it! The flavors were incredible and it was a beautiful dish to serve.
bcal cal
[email protected]I'm not a big fan of butternut squash, but I actually really enjoyed this risotto! The flavors were well-balanced and the texture was perfect.
CICILY MURRAY
[email protected]The risotto was a bit too bland for my taste. I think I'll add some more herbs and spices next time.
Mary Edhugo
[email protected]This is one of my favorite risotto recipes. It's always a hit when I serve it to guests.
William Mailula
[email protected]I added some extra vegetables to the risotto, like carrots and peas, and it turned out great! A great way to sneak in some extra veggies for picky eaters.
Rokeeb Hassan
[email protected]The risotto was a bit too salty for my taste, but overall it was still a good dish.
Adam Gibbons
[email protected]Perfect fall comfort food! Will definitely be making this again soon.
jonah diamond pounds
[email protected]This was my first time making risotto and it turned out great thanks to this recipe. Easy to follow and super delicious!
Eric Meyers
[email protected]Loved the unique flavor the butternut squash added to this risotto! A great way to add extra veggies to my meal.
Zohaa cheema Zohaa cheema
[email protected]I followed the recipe exactly and the risotto turned out creamy and flavorful! The combination of butternut squash and sage was perfect.