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Baked Butternut Squash and Garlic Risotto
Egg-free ~ Gluten-free ~ Nut-free ~ Vegan ~ Vegetarian ~ Wheat-free

Serves 6

Yes, you can bake a risotto. Rather than standing at the stove for a while as you make traditional risotto, try this super-easy baked version. I use my 3-quart (3 L) cast iron pot for this and it comes out beautifully. Feel free to switch up the vegetables. I’ve also used sweet potato with red onion and prosciutto and it was delicious. To bring more vegetables into this meal, serve with Lemony Green Beans (page 307).

1 medium butternut squash, peeled, seeded and diced
1½ cups (375 mL) arborio rice
2 cloves garlic, finely chopped or minced
4 cups (1 L) chicken stock or vegetable stock
1 yellow onion, finely chopped
1 cup (250 mL) finely grated pecorino cheese
⅓ cup (75 mL) unsalted butter
1 teaspoon (5 mL) sea salt
1 teaspoon (5 mL) freshly ground black pepper

1. Preheat the oven to 350°F (180°C).
2. Add the squash, rice, garlic, stock, and onion to a 3-quart (3 L) baking dish with a lid and stir.
3. Cover and bake for 45 minutes or until most of the stock is absorbed and the rice is al dente.
4. Add the cheese, butter, salt, and pepper. Stir for 3 to 4 minutes or until rice is thick and creamy. Serve.

Tip: Swap the butternut squash for 14 ounces (400 g) mixed mushrooms (shiitake, cremini, brown button), cleaned and sliced.

NUTRITIONAL INFORMATION
This risotto is a good source of vitamin A and calcium.