Butternut Baked Risotto
From dancegypsy67 17 years ago
- 90 minutes to make
- Serves 4
I found this recipe some years ago in our monthly co-op newsletter. I love risotto and really love the ease of this recipe!
Ingredients
- 1 medium leek, chopped shopping list
- 1 small onion, chopped shopping list
- 4 cloves garlic, thinly sliced shopping list
- 2 Tbsp olive oil or butter shopping list
- 1 cup arborio rice shopping list
- 1/2 cup dry white wine shopping list
- 2 generous cups cubed butternut squash shopping list
- 1 cup grated butternut squash shopping list
- 3 Tbsp fresh chopped sage or 2 tsp rubbed sage shopping list
- 3/4 cup cream shopping list
- 1 3/4 cup vegetable broth shopping list
- 1/3 cup grated parmesan cheese shopping list
- salt and pepper, to taste shopping list
- 1/3 cup walnuts, toasted and chopped shopping list
- fresh chopped sage to garnish shopping list
How to make it
- Saute leek, onion and garlic in olive oil (or butter) over low heat until soft.
- Turn heat to medium. Add rice and stir 1-2 minutes, until fragrant. Add wine and stir to remove any bits sticking to the bottom of the pan.
- Pour into 3 quart casserole. Add the rest of the ingredients, except walnuts and garnish, to the casserole dish. Stir well.
- Cover and bake in a preheated 350 degree oven for 1 1/2 hours.
- Garnish with walnuts and extra sage.
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