Oven-baked Butternut Squash And Rosemary Risotto

Name: Oven-baked Butternut Squash And Rosemary Risotto
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 3
Cuisine: Mediterranean, Italian, European
Ingredients: 3 servings Black pepper; 250 grams Brown rice; 600 grams Butternut squash, peeled and chopped into 2cm cubes; 1 stick Celery, one , finely sliced; 3 servings Dried porcini mushrooms, soaked in hot water for 30 minutes then drained and chopped; 1 Tbsp Olive oil; 2 handfuls A couple of of grated parmesan; 1 Red pepper, cut into 2cm square pieces; 1 springs of rosemary; 4 Shallots, finely chopped; 2 teaspoons truffle oil (optional but good); 600 milliliters hot vegetable stock

Oven-baked Butternut Squash And Rosemary Risotto might be just the side dish you are searching for. One serving contains 514 calories, 10g of protein, and 10g of fat. This gluten free recipe serves 3. It is a rather cheap recipe for fans of Mediterranean food. 14 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes roughly 50 minutes. Head to the store and pick up celery, brown rice, butternut squash, and a few other things to make it today.