October 22, 2013
Easy Baked Risotto with Roasted Butternut Squash
Honorable mention in the All Animals Meatless Monday Recipe Contest, 2013
1 medium butternut squash, peeled and chopped into 1-inch cubes (2 cups)
3 tablespoons olive oil, divided
3-5 tablespoons fresh sage, chopped
Dash of salt
2 shallots, diced
1 stalk celery, diced
1 cup arborio rice
3 1/2 cups vegetable broth
Salt and pepper to taste
More sage for garnishing (optional)
Heat the oven to 400 F (204 C). Toss the squash with 2 tablespoons olive oil, sage, and salt. Bake on a baking sheet for 20-25 minutes or until roasted, tossing once or twice.
When the squash is nearly done, begin the risotto. In an ovenproof pot, heat 1 tablespoon oil over medium-high heat. Add the shallots and celery and cook until soft, 5-8 minutes. Add the rice and broth and bring to a boil.
Meanwhile, remove the squash from oven and raise the temperature to 425 F (218 C). Once the risotto comes to a boil, cover the pot and transfer it to the oven. Cook until the rice is tender and creamy, 20-25 minutes.
Remove from the oven and stir in the squash. Add salt and pepper and garnish with sage if desired. Serve immediately.
(This recipe by Tessa Hale got an honorable mention in the All Animals Meatless Monday Recipe Contest, 2013.)
All figures are per serving (assumes 4 servings).
Fat: 10 g
Carbs: 56 g
Fiber: 1 g
Protein: 4 g
Sodium: 282 mg