Baked Butternut Squash Risotto

Baked Butternut Squash Risotto

This recipe for Baked Butternut Squash Risotto is delicious when paired with an off-dry to dry white wine. These type wines are ideally suited to those with a Sensitive Vinotype.

Baked Butternut Squash Risotto
Servings: 4
Instructions
  1. Preheat oven to 425°F. Melt butter in large ovenproof saucepan or Dutch oven on medium-heat. Add squash and onion; cook and stir 5 minutes or until onions are tender.
  2. Stir in broth, rice, oregano, basil and rosemary. Cover.
  3. Bake 30 minutes or until most of the liquid is absorbed. Remove from oven. Stir in Parmesan cheese before serving.

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