Baked Butternut Squash Risotto

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 Italian-inspired flavor to butternut squash and Arborio rice. Stir in Parmesan cheese for one final touch of richness before serving. Buon appetito!

Serves: 4
Serving Size: 1 cup
10 mins Prep time 35 mins Cook time
10 mins Prep time
35 mins Cook time
  • Preheat oven to 425°F. Melt butter in large ovenproof saucepan or Dutch oven on medium-heat. Add squash and onion; cook and stir 5 minutes or until onions are tender.

  • Stir in broth, rice, oregano, basil and rosemary. Cover.

  • Bake 30 minutes or until most of the liquid is absorbed. Remove from oven. Stir in Parmesan cheese before serving.

Nutrition information

(Amount per serving)

  • 296Calories: 296Cholesterol: 16mg
  • Sodium: 643mgProtein: 7g
  • Total Fat: 8gSaturated Fat: 4g
  • Fiber: 4gCarbohydrate: 49g