Baked Butternut Squash Risotto Recipe

Ingredients

• Heat the oven to 350°F. Arrange a rack in the middle of the oven and heat to 350°F.
• Sauté the onion and butternut squash in an oven-safe pan or dutch oven until softened, about 2 minutes. Add the garlic and sauté for another minute.
• Add the rice and stir until each grain of rice is coated in the oil and begins to toast lightly, 1 to 2 minutes.
• Cover and bake in preheated oven until the rice is just slightly underdone, 15 to 20 minutes
• Take the risotto out of the oven and place over medium heat. Uncover, add the remaining broth and Parmesan. Cook, stirring constantly, until the rice is al dente and creamy, 2 to 3 minutes.
• Spoon the risotto into bowls and top with arugula, pomegranate arils and more Parmesan cheese, if desired.