Baked Vegan Rissoto 349x450 1.jpg

Roasted Butternut Squash Baked Risotto

 

5 from 2 votes
Baked Vegan Rissoto 349x450 1.jpg
Print Recipe

Roasted Butternut Squash Baked Risotto

Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Main Course
Cuisine: Italian
Servings: 6 people
Calories: 406kcal
Author: Gluten Free & More

Ingredients

  • 1 (2 pound) butternut squash, peeled, seeded, and cut into ½-inch pieces
  • 5 tablespoons extra-virgin olive oil divided use
  • Kosher salt and freshly ground black pepper
  • 1 medium white onion finely chopped
  • cups arborio rice
  • ½ cup dry white wine
  • cups gluten-free vegetable stock warmed, divided use
  • ½ cup grated parmesan cheese or dairy-free parmesan cheese substitute

Instructions

  • Preheat the oven to 400ºF.
  • Place the butternut squash on a rimmed baking sheet, drizzle with 2 tablespoons of olive oil, and season generously with 2 teaspoons salt and 1 teaspoon pepper.
  • Roast the squash, stirring twice, until tender and starting to brown, 30-40 minutes.
  • While the squash is roasting, heat 2 tablespoons of olive oil in an oven proof saucepan or Dutch oven over medium-high heat.
  • Add the onions and cook until tender, about 5 minutes.
  • Add the rice, stir to coat with the oil, and cook for 1 minute.
  • Add the wine and cook, stirring, until it has completely evaporated, 1-2 minutes.
  • Stir in 3 cups of warm stock, 1 teaspoon salt, and ½ teaspoon pepper.
  • Bring to a simmer.
  • Cover the pan and bake, stirring once halfway through the cooking time, until the rice is tender and the liquid has absorbed, 25-30 minutes.
  • Remove the rice from the oven and vigorously stir in the remaining cups of warm stock.
  • Add the cheese or cheese substitute and the remaining tablespoon of oil, stirring until creamy.
  • Stir in the roasted butternut squash.
  • Taste and add more salt and pepper if needed. Serve warm.

Nutrition

Nutrition Facts
Roasted Butternut Squash Baked Risotto
Amount Per Serving
Calories 406 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g15%
Cholesterol 7mg2%
Sodium 800mg33%
Potassium 529mg15%
Carbohydrates 58g19%
Fiber 4g16%
Sugar 5g6%
Protein 7g14%
Vitamin A 13715IU274%
Vitamin C 27.6mg33%
Calcium 158mg16%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Butternut Squash Magazine Optionally Dairy Free Optionally Vegan Risotto
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  1. Nicole Rarick
    October 30, 2021

    I love this recipe and so does my husband. A must make every fall! It’s so comforting.

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