Baked Butternut Squash Risotto

Name: Baked Butternut Squash Risotto
Prep time: 10 min
Cook time: 35 min
Yield: 4
Cuisine: Italian,
Ingredients: 2 tbsps butter; 2 cups peeled, cubed butternut squash; 1 small onion finely chopped; 2 tsps finely chopped fresh garlic; 2 1/2 cups chicken stock; 1 cup Arborio rice; 1 tsp rosemary leaves crushed; 1/2 tsp marjoram leaves; 1/4 tsp red pepper crushed; 3 tbsps grated Parmesan cheese or more to taste

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

KEY PRODUCTS

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.