Baked Butternut Squash & Asparagus Risotto #SundaySupper
Today’s post is contributing to the #SundaySupper movement on Twitter. Every Sunday, food bloggers share themed recipes and tips to encourage family dining. The recipes are fabulous and any inspiration that you need for your Sunday family meal is always a tweet away. I’m very glad to have joined up with such a warm and welcoming group! Today’s theme is budget friendly meals.
My cookbook collection could easily get out of hand. And I’m not even worried. I love to see bookshelves lined with books from end to end. Over the years, I’ve been buying cookbooks, food related books as well as photography books. This passion is here to stay. If ever I doubt my true love, all I need to do is look at my collection. What I love about books in general, is that a particular book may seem new to you if you haven’t read it or seen it in a while. I have cookbooks that I haven’t even looked through properly. That thought alone excites me! I’m surrounded by inspiration.
Risotto is a great meal that can be made with simple, budget friendly ingredients. Perfect for a Sunday Supper. I was browsing through some or my treasures and my search led me to a cookbook that it would seem I had not looked in. The photographs were superb and I wished my photographs looked just like them or similar. So anyway, the original recipe used pumpkin and sage – I didn’t have those items but if you’ve been reading my blog for a minute, you’ll know that I use what I have if I cannot do any better at the moment. I had a Butternut Squash and fresh Asparagus. Done deal, in my head.
I’m not sure what tickled me more – the idea that I was baking the risotto, or that I wouldn’t have to stir constantly for half an hour. I was totally pleased with the outcome and perhaps… just maybe… I’ll make Risotto like this from now on. This is a fantastic way to have dinner ready in under an hour, no stress on the stirring arm.
Baked Butternut Squash & Asparagus Risotto for #SundaySupper
This recipe was inspired by “Fast, Fresh, Simple” by Donna Hay, page 162.
- 1 Tbsp Olive Oil
- 1 Onion, Chopped
- 12 stalks Asparagus, washed and trimmed
- 2 Cups Arborio Rice
- 2 Cups Butternut Squash, diced
- 5 Cups Low Sodium Chicken Stock
- 3 Tbsp Butter
- ½ Cup Grated Parmesan Cheese
- Salt and Pepper
- Grated Parmesan to serve
- Preheat oven to 400F
- In a large dutch oven (or oven proof pot), add oil and onion over medium heat
- Cook for until soft, about 3 minutes
- Add the asparagus and cook for about a minute
- Add the pumpkin and cook for about a minute. Stir to combine
- Add the rice and stock. Cover pot with a tight-fitting lid
- Bake for 30 minutes
- The Risotto will be moist and there may still be some liquid. Add salt, pepper, butter and parmesan and stir until the risotto thickens
- Plate and serve with some extra parmesan
Fresh spring flavour
Asparagus
I was glad to use Butternut Squash in this recipe. It holds up quite well and adds beautiful colour to the meal.
Butternut Squash, diced
Asparagus is a really good-looking vegetable. I’m looking forward to experimenting more with it.
Asparagus, washed, trimmed, cut into 1-2 inch pieces
I believe these two paired very well together.
Butternut Squash, Asparagus and Onions
Add the rice and give it a quick stir to combine before placing the pot into the oven.
Arborio Rice added to the dutch oven
This is what it looks like straight from the oven. There is very little broth left and the vegetables are cooked through.
Risotto out of the oven
Add the butter and gently stir to combine
Melting butter
Here is the plated Risotto. Add the parmesan cheese before eating.
Baked Butternut Squash & Asparagus Risotto
Dinner is served!
Baked Butternut Squash & Asparagus Risotto with Parmesan Cheese
I hope you enjoyed my recipe today. Please check out what the rest of my food blogger friends are bringing to #SundaySupper:
Lane from Supper for a Steal with her Chicken Tortellini Soup Recipe
Sasha from Rambling Notebook with her Crock Pot Curried Carrot Ginger Soup
Jennie from The Messy Baker Blog with her Recipe for Meatball Subs
Amrita from Beetles Kitchen with her Vegetable Manchurian Recipe
Pam from The Meltaways is bringing her Chicken Enchilada Pasta
Carla from Chocolate Moosey is sharing her Sweet Chili Wings Recipe
Karen from Notes from the Cookie Jar is bringing her Chickpea Masala Sandwiches
An from Baker Street is bringing her Blueberry Lime Bread
Liz from That Skinny Chick Can Bake is bringing her Creme Brulee French Toast because sometimes Breakfast for Dinner is fun!
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Mmmm…risotto! I have not tried baking it before. It has to be a lot easier than standing and stirring for the usual method. Something new to try…thanks for sharing!
Renee you are very welcome 🙂
Once again, your photos are amazing! Absolutely beautiful!
And it makes me want to dive right into my screen!
Thank you SO MUCH, Jen!!! Don’t hurt yourself diving now 🙂
Baked risotto? I am totally in love! This is my first time to your blog – its gorgeous! I can’t wait to get to know you better – great pick for this week!
Hi Pam! Nice to meet you 🙂 So glad you stopped by
Oh, this looks amazing, Lyn!!! I need to stock up on Arborio rice so I can recreate your delicious risotto 🙂
Thanks, Liz! Orzo works well too :-)I hope you get to try it!
I gave up on trying to maintain my cookbook collection too. If I see a book I want, I’ll (eventually) get it. I do use most of mine. Or at least read most of mine haha great idea with baking risotto, especially if you have other parts to the meal to take care of. Beautiful photos!
Hahahaa I have a cookbook problem it would seem. Baking risotto is genius! Thanks for stopping by, Carla! Hope to see you again.
This risotto is beautiful! I bet is also delicious!
Thanks, PolaM! Believe me, every single bite was lovely 🙂 Glad you stopped by!
This risotto looks amazing – I can’t believe I have not tried risotto before – you tempt me 😀
Cheers
Choc Chip Uru
Thanks Uru, its quite easy – you should try it. I’ve made it on the stove top and now in the oven. Want to guess which way is my favourite? 🙂
Gorgeous, gorgeous dish Lyn!!I cannot wait to try this delicious recipe especially since its baked!!I just love all the flavors and choice of veggies you’ve used!A must try for sure 🙂
Thank you so much, Soni! I can’t wait for you to try it!!! Let me know when you do 🙂
i never knew you could bake risotto! genius! definitely trying this 🙂
Hi Jenn! I didn’t know either! LOL 🙂 Glad I could share with you guys!
This sounds Fun!!!
Not only it looks delicious But baking it instead of standing next to it make it sound so much more easier…
Thanks for sharing will sure try this!!
Yes!! Fun and delicious! I’m glad you’ll try, let me know when you do 🙂
I’ve never thought of baking risotta! What a fantastic idea Lyn! Thanks for sharing. 🙂
You’re welcome! I love sharing with you guys 🙂
Lyn, your Risotto looks nothing but amazing! Love the vibrant colors and how healthy it is! Great recipe, it is a keeper!
Thank you, Sandra!!!!!!! *hugs*
Baked risotto is really brilliant, Lyn! Love this recipe!
Thanks, Tina! 🙂 *hugs*
I absolutely love risotto but stirring and stirring for 30 minutes is just plain annoying. I love that these are baked. Makes life so much easier!
I agree! No stirring! (unless you feel like it) 🙂
Yummy!!! I want a big bowl of this right now!
Now that you say that Anita, so do I! Oh so GOOD!
I love butternut squash in risotto. When I make it, I use lots of fresh sage, but asparagus is a great idea.
I’ve never cooked risotto with sage but I’m sure I’ll give it a try. The aroma must be amazing.