Oven Baked Autumn Squash Risotto

Oven Baked Autumn Squash Risotto
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In Italy, risotto is considered a real kid friendly dish and this one is brilliant as it requires minimal effort and you can pop out whilst it's cooking in the oven! The butternut squash has a great flavour when roasted, but if you are short on time, you can simmer it until tender instead. Can be stored in the fridge for 2 - 3 days
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Oven Baked Autumn Squash Risotto
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
In Italy, risotto is considered a real kid friendly dish and this one is brilliant as it requires minimal effort and you can pop out whilst it's cooking in the oven! The butternut squash has a great flavour when roasted, but if you are short on time, you can simmer it until tender instead. Can be stored in the fridge for 2 - 3 days
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Pre-heat the oven to 200°C/400°F/gas mark 6
  2. Place the butternut squash in a roasting tray, drizzle with olive oil and sprinkle the thyme leaves over the top. Place in the oven for 30 minutes.
  3. Add the butter to an oven proof casserole dish and over a medium heat fry the onion for 5 minutes until soft.
  4. Add the rice and garlic and fry for 1 minute, keep stirring
  5. Add the white wine and stir until it is all absorbed.
  6. Stir in the hot stock and season with salt and black pepper
  7. Cover with a tight fitting lid or several layer of tin foil and cook in the oven for around 20 minutes until the liquid is all absorbed and the rice is tender.
  8. Remove the risotto and butternut squash from the oven and stir in the parmesan cheese and walnut pieces and leave to stand for 5 minutes, which allows it to go all creamy.
  9. Serve with a little extra parmesan sprinkled over the top.
Recipe Notes

In a hurry or not all eating together?

Risotto should really be eaten straight away. As this doesn't require much attention during cooking, I would recommend getting everything ready, frying the onions and cooking the rest when ready. You can however, re-heat a portion.

How to cook on the hob

Add the squash to the pan after the wine, then add the stock slowly, stirring all the time.

Keeps in the fridge for 2 - 3 days

Nutrition Facts
Oven Baked Autumn Squash Risotto
Amount Per Serving
Calories 799 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 14mg 5%
Sodium 508mg 21%
Potassium 611mg 17%
Total Carbohydrates 103g 34%
Dietary Fiber 6g 24%
Sugars 5g
Protein 15g 30%
Vitamin A 273%
Vitamin C 56%
Calcium 23%
Iron 30%
* Percent Daily Values are based on a 2000 calorie diet.

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