Baked in the oven instead of stirred on the stovetop, this butternut squash risotto comes out creamy and delicious. McCormick® spices and herbs make it easy to bring vibrant Mediterranean flavor to the meal.
10m
PREP TIME
35m
COOK TIME
312
CALORIES
10
INGREDIENTS
Baked in the oven instead of stirred on the stovetop, this butternut squash risotto comes out creamy and delicious. McCormick® spices and herbs make it easy to bring vibrant Mediterranean flavor to the meal.
10m
PREP TIME
35m
COOK TIME
312
CALORIES
10
INGREDIENTS
Ingredients 4 (1 cup) Servings
- 2 tablespoons butter
- 2 cups peeled, cubed butternut squash
- 1 small onion, finely chopped
- 2 teaspoons finely chopped fresh garlic
- 2 1/2 cups chicken stock
- 1 cup Arborio rice
- 1 teaspoon McCormick® Whole Rosemary Leaves, crushed
- 1/2 teaspoon McCormick® Marjoram Leaves
- 1/4 teaspoon McCormick® Crushed Red Pepper
- 3 tablespoons grated Parmesan cheese, or more to taste
INSTRUCTIONS
- 1 Preheat oven to 425°F. Melt butter in large ovenproof saucepan or Dutch oven on medium heat. Add squash, onions and garlic; cook and stir 5 minutes or until onions are tender.
- 2 Stir in remaining ingredients, except Parmesan cheese. Cover.
- 3 Bake 30 minutes or until most of the liquid is absorbed. Stir in Parmesan cheese before serving.
NUTRITION INFORMATION
(per Serving)
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