Baked Butternut Squash Risotto

Name: Baked Butternut Squash Risotto
Prep time: 10 min
Cook time: 35 min
Yield: 4
Cuisine: Italian,
Ingredients: 2 tbsp (30 ml) butter; 2 cups (500 ml) peeled and diced butternut squash; 1 small onion, finely chopped; 2 1/2 cups (625 ml) chicken stock; 1 cup (250 ml) Arborio rice; 1 tsp (5 ml) oregano leaves (club house); 1/2 tsp (2 ml) basil leaves (club house); 1/2 tsp (2 ml) rosemary leaves (club house) crushed; 2 tbsp (30 ml) grated Parmesan cheese

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 o... Read More Read Less

10 min

PREP TIME

35 min

COOK TIME

296

CALORIES

INGREDIENTS

SERVINGS: 4