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Risotto & Squash Bake

A wonderful vegetarian main dish or side dish using sweet winter squash.

  • 3 Tbsp Heavy Cream
  • 1-1/2 cups Parmesan Cheese grated
  • 2 cups Winter Squash Cooked and Pureed
  • 3-3/4 cups Vegetable Broth or Chicken Broth
  • 1/2 cup Mushrooms chopped
  • 1/2 cup Yellow Onion chopped
  • 2 Tbsp Olive Oil
  • 1 cup Arborio Rice


Preheat oven to 400°F.

In a large, deep ovenproof skillet heat the olive oil and saute the onion and mushrooms until onion is soft and yellow. Add the rice and stir to coat with oil. Add 1-1/4 cups of stock to risotto and place into oven. Set timer for 15 minutes.

When timer goes off, add another 1-1/4 cup of stock to risotto and stir to combine. Set timer for 15 minutes.
When timer goes off, add 1-1/4 cup of stock and the squash to risotto. Set timer again for 15 minutes.

At the end of the 15 minutes add the cream and cheese.

Return to oven and bake for an additional 15 minutes. Serve immediately.

Makes 8 servings as a main course.

Risotto & Squash Bake


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Products Used in this Recipe

Grains Beans Seeds
Arborio Rice

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