Baked Butternut Squash & Asparagus Risotto #SundaySupper
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A meat free family meal, easy to make and ready in under an hour
Ingredients
  • 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
Instructions
  1. Preheat oven to 400F
  2. In a large dutch oven (or oven proof pot), add oil and onion over medium heat
  3. Cook for until soft, about 3 minutes
  4. Add the asparagus and cook for about a minute
  5. Add the pumpkin and cook for about a minute. Stir to combine
  6. Add the rice and stock. Cover pot with a tight-fitting lid
  7. Bake for 30 minutes
  8. The Risotto will be moist and there may still be some liquid. Add salt, pepper, butter and parmesan and stir until the risotto thickens
  9. Plate and serve with some extra parmesan
Notes
Adapted from Donna Hay's recipe Baked Pumpkin & Sage Risotto from her book "Fast, Fresh, Simple" - page 162
Recipe by Lovely Pantry at https://lovelypantry.com/2012/04/baked-butternut-squash-asparagus-risotto-sundaysupper/