Baked Butternut Squash & Asparagus Risotto #SundaySupper
Author: Lyn
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 6
- 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
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/
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