Baked Butternut Squash Risotto

Name: Baked Butternut Squash Risotto
Total time: 45 min
Ingredients: 2 tbsp (30 ml) butter; 2 cups (500 ml) peeled and diced butternut squash; 1 small onion, finely chopped; 2 1/2 cups (625 ml) chicken stock; 1 cup (250 ml) Arborio rice; 1 tsp (5 ml) oregano leaves (club house); 1/2 tsp (2 ml) basil leaves (club house); 1/2 tsp (2 ml) rosemary leaves (club house) crushed; 2 tbsp (30 ml) grated Parmesan cheese

www.clubhouse.ca

For creamy risotto without any stirring, try our version – baked in the oven instead of cooked on the stovetop. McCormick everyday spices like oregano, basil and crushed rosemary add...

View full recipe on www.clubhouse.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.clubhouse.ca.

Share this recipe:

Cooking tools: