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Baked Butternut Squash Risotto, after the cheese has been stirred in.

Baked Butternut Squash Risotto

All of the comfort of comfort food, without the work.
5 from 3 votes
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 295 kcal

Equipment

  • Dutch oven

Ingredients
  

  • 2 tbsp butter
  • 4-5 sage leaves
  • 2 generous cups butternut squash cubed
  • 1 onion
  • 2.5 cups chicken broth
  • 1 cup Arborio rice
  • 2 tbsp Parmesan cheese optional

Instructions
 

  • Preheat oven to 425.
  • On stove top, place Dutch oven over medium heat. Melt butter. When butter is about half melted, add sage. Cook until fragrant (about 3 minutes)
  • Add squash and onion. Cook, stirring frequently, until onions are tender, about 5 minutes.
  • Stir in rice and broth. Cover and place in oven.
  • Bake until most of the liquid is absorbed (about 30 minutes). Remove from oven and add cheese. Stir until cheese is melted and serve.

Notes

This recipe is 8 Green, Blue, or  Purple WW points.
Keyword Gluten Free, Nut Free, WW Friendly