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) Original Chicken Cooking 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

9

INGREDIENTS

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INGREDIENTS 4 SERVINGS

2 tablespoon (30 milliliter) butter
2 cups (500 milliliter) peeled and diced butternut squash
1 small onion, finely chopped
2 1/2 cups (625 milliliter) Original Chicken Cooking Stock
1 cup (250 milliliter) Arborio rice
1 teaspoon (5 milliliter) Oregano Leaves
1/2 teaspoon (2 milliliter) Basil Leaves
1/2 teaspoon (2 milliliter) Rosemary Leaves , crushed
2 tablespoon (30 milliliter) grated Parmesan cheese

Preparation

1 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.
2 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.

NUTRITION INFORMATION

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Holiday & Themes