Baked Butternut Squash Risotto with Pine Nuts

• Produce

  • 1/2 pieces 4 cups butternut squash
  • 8 oz Cremini mushrooms
  • 2 cloves Garlic
  • 1/2 tsp Oregano, dried
  • 1 Parsley, fresh
  • 1 cup Peas, petite frozen
  • 2 Shallots
  • 1/4 tsp Thyme, dried

• Canned Goods

  • 1 tsp Chicken bouillon
  • 5 cups Chicken stock

• Pasta & Grains

  • 1 1/2 cups Arborio rice

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Pine nuts

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Heavy cream
  • 1/2 cup Parmesan cheese
  • 1 Parmesan cheese
  • 1/2 cup Pepper jack cheese

Found on carlsbadcravings.com

Description