Butternut Risotto
Butternut Squash Risotto that is BAKED (no babysitting!) to creamy perfection in just 20 minutes! This recipe with Toasted Pine Nuts and Pepper Jack Cheese is easy to prepare, wonderfully smooth and creamy, super flavorful and is absolutely foolproof! It makes the most amazing Thanksgiving or holiday side but is easy enough for every day!
Servings 6
Ingredients
BAKED RISOTTO
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 oz cremini mushrooms diced
- 2 shallots minced
- 2 cloves garlic minced
- 1 1/2 cups Arborio rice
- 5 cups warmed chicken stock divided
- 4 cups butternut squash (1/2-1” pieces), peeled and chopped
- 1 teaspoon chicken bouillon
- 1 teaspoon salt
- 1/2 tsp EACH dried oregano, pepper
- 1/4 teaspoon dried thyme
- 1/2 cup Parmesan cheese, freshly shredded
- 1/2 cup Pepper Jack cheese, freshly shredded
- 1/4 cup heavy cream (optional)
- 1 cup petite frozen peas thawed
Garnish
- 1/4 cup pine nuts
- Parmesan cheese freshly grated
- fresh parsley
Instructions
- Preheat oven to 400 degrees F. Melt butter in olive oil over medium heat in a Dutch oven (or a large oven-proof heavy pot with a tight-fitting lid). Turn heat to medium-high and add mushrooms and shallots. Sauté for 5 minutes. Add rice and garlic and continue to cook for 3 minutes while stirring.
- Add 4 1/2 cups warm chicken stock, squash, chicken bouillon, salt, oregano, pepper and thyme. Bring to a boil, cover, and transfer to oven. Bake for 20 minutes or until rice is tender.
- While rice is cooking, toast pine nuts. Add pine nuts to a dry skillet and heat over medium heat. Toast until golden, watching closely so they don’t burn. Transfer to a bowl so they don’t continue to cook.
- When rice is tender, remove from oven and stir in remaining 1/2 cup chicken stock, heavy cream and cheeses. Stir vigorously to break down the squash until smooth. Stir in peas and heat through.
- Garnish with pine nuts, freshly grated Parmesan cheese and fresh parsley. Season with salt and pepper to taste if desired.