butternut squash oven risotto

 

Butternut Squash Oven Risotto

• 6 cups cubed peeled butternut squash
• 4 T. olive oil, divided
• 1/2 t. salt
• 1/4 t. pepper
• 32 oz. chicken broth
• 1 cup water
• 1 small onion, chopped
• 2 cups uncooked arborio rice
• 2 garlic cloves, minced
• 1 cup beer
• 2 T. butter
• 1/2 t. chili powder
• 1/4 t. ground nutmeg
• 1 cup grated Parmesan cheese

Preheat oven to 375 degrees.  Place squash in a greased 15x10x1-in. baking pan.  Sprinkle with 2 T. oil, salt, and pepper; toss to coat.  Roast on a lower oven rack 30-35 minutes, stirring occasionally; remove when tender.

Meanwhile, in a saucepan, bring broth and water to a simmer; keep hot.  In an ovenproof Dutch oven, heat the remaining oil over medium heat.  Add onion; cook and stir 4-6 minutes or until tender.  Add rice and garlic; cook and stir 1-2 minutes longer or until rice is coated.

Stir in beer.  Reduce heat to maintain a simmer; cook and stir until beer is absorbed.  Stir in 4 cups hot broth mixture.  Place Dutch oven on an oven rack above squash; bake, covered, 20-25 minutes or until rice is tender but firm to the bite and liquid is almost absorbed.

Remove rice from oven.  Add butter, chili powder, nutmeg, and remaining broth.  Stir vigorously until blended and liquid is almost absorbed.  Stir in roasted squash and cheese.  Serve immediately.

Serves 10 (3/4 cup): 311 cal, 11 g. fat (4 g saturated fat), 15 mg cholesterol, 662 mg sodium, 46 g carbs, 3 g fiber, 7 g protein.