Baked Butternut Squash Risotto
By: Club House Kitchens
Made With:
For creamy risotto without any stirring, try our version – baked in the oven instead of cooked on the stovetop. McCormick everyday spices like oregano, basil and crushed rosemary add Italian-inspired flavour to butternut squash and Arborio rice. Stir in Parmesan cheese for one final touch of richness before serving. Buon appetito!
For creamy risotto without any stirring, try our version – baked in the oven instead of cooked on the stovetop. McCormick everyday spices like oregano, basil and crushed rosemary add Italian-inspired flavour to butternut squash and Arborio rice. Stir in Parmesan cheese for one final touch of richness before serving. Buon appetito!
Key products
Instructions
Instructions
- Preheat oven to 425°F (220°). Melt butter in large oven safe saucepan or Dutch oven on medium heat. Add squash and onion; sauté 5 minutes or until onions are tender.
- Stir in broth, rice, oregano, basil and rosemary. Cover. Bake 30 minutes or until most of the liquid is absorbed. Remove from oven. Stir in Parmesan cheese before serving.
