entrees

Baked Butternut Squash Risotto

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!
10 min
PREP TIME
35 min
COOK TIME
296
CALORIES
9
INGREDIENTS

INGREDIENTS

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

(per Serving)

Nutrition information coming soon.

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