From the Cook
From the Cook
From the Cook
1/4
Baked Butternut Squash Risotto
This recipe also lives on Flavor the Moments. Show them some love by checking it out! 😊
Check out original post! 😊
Instructions
1
|
Preheat the oven to 350 degrees. Heat 1 tablespoon of the olive oil in large oven safe pot or Dutch oven over medium heat. Add the onion and sauté until softened, about 4-5 minutes. Add the garlic and cook 30 seconds more. Add the vegetable stock, cover and bring to a boil.
2
|
Remove from heat and stir in the rice and butternut squash. Cover and bake in the oven for 50-55 minutes until the rice is tender and has absorbed the liquid. The top will look semi-dry.
3
|
Remove from heat and remove the lid. Add the water, wine, parmesan cheese, salt and pepper and stir vigorously for 1-2 minutes until the risotto has absorbed all of the liquid.
4
|
Prepare the sage leaves while the risotto is in the oven. Heat the remaining tablespoon of olive oil over medium heat until it shimmers. Add the sage leaves and fry just until dark (not brown) and remove to a paper towel lined plate.
5
|
Serve the risotto topped with additional parmesan cheese and the crispy fried sage leaves, if desired and enjoy!
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
More Recipes by Flavor the Moments
Check out more Flavor the Moments content!Browse Flavor the Moments recipes!
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.