Baked Butternut Squash Risotto

Name: Baked Butternut Squash Risotto
Prep time: 56 min
Cook time: 56 min
Total time: 56 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters uncooked Arborio rice; 0 teaspoons black pepper; 473 milliliters small butternut squash, peeled and chopped (about; 118 milliliters dry white wine; 710 milliliters fat-free, less-sodium chicken broth; 2 teaspoons chopped fresh rosemary; 2 garlic cloves, minced; 2 teaspoons olive oil; 237 milliliters diced onion (about 1medium); 57 grams 1/2 cup grated fresh Parmesan cheese; 0 teaspoons salt

Need a gluten free side dish? Baked Butternut Squash Risotto could be a super recipe to try. This recipe makes 8 servings with 167 calories, 5g of protein, and 3g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have olive oil, wine, parmesan cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 56 minutes.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Heat oil in an ovenproof Dutch oven over medium heat.

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Cooking Oil

Equipment you will use

Dutch Oven

Add onion and garlic; saut 5 minutes or until tender. Stir in rice.

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Garlic

Onion

Rice

Add wine; cook 2 minutes or until wine evaporates, stirring constantly.

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Wine

Add broth and squash to pan, and bring to a boil. Cover, reduce heat, and simmer 5 minutes.

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Squash

Broth

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Frying Pan

Remove rice mixture from heat; stir in cheese and remaining ingredients. Cover and bake at 400 for 30 minutes or until liquid is almost completely absorbed. Stir gently before serving.

Ingredients you will need

Cheese

Rice

Equipment you will use

Oven

Equipment

Oven

Dutch Oven

Frying Pan

Ingredients

Servings:

237milliliters

uncooked Arborio rice 0teaspoons

black pepper 473milliliters

small butternut squash, peeled and chopped (about 118milliliters

dry white wine 710milliliters

fat-free, less-sodium chicken broth 2teaspoons

chopped fresh rosemary 2

garlic cloves, minced 2teaspoons

olive oil 237milliliters

diced onion (about 1medium)57grams

1/2 cup grated fresh Parmesan cheese 0teaspoons

salt

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Mazzei Fonterutoli Chianti Classico with a 4.4 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.

Mazzei Fonterutoli Chianti Classico

"Lots of meat, berry and plum character on the nose and palate. Full-bodied, with velvety tannins and a long, rich finish. Decadent style that I like. Serious quality for the vintage. No Castello in 2002, so this was upgraded."-Wine SpectatorColor: Deep purplish-red but bright and exceptionally concentrated.Bouquet: Extremely intense and complex with scents of cherries and raspberries accompanied by light toasty and spicy shadings.Flavor: The impact in the mouth is incisive but soft due to a substantial structure of tannins in which those that are soft and well rounded stand out. Acidity is fused with the wine's body and aids the transmission of pleasant sensations of warmth and strength. The wine features a long finish that is unusual for a regular Chianti Classico.