Chestnut, Mushroom and Butternut Squash Baked Risotto

• Vegetarian
• Gluten free

• Produce

  • 2 cups Butternut squash
  • 2 cups Button mushroom
  • 2 Garlic cloves
  • 1 tsp Rosemary, fresh leaves
  • 1 tsp Sage, fresh leaves
  • 1 Shallot
  • 1 tsp Thyme, fresh leaves

• Canned Goods

  • 3 cups Vegetable broth

• Pasta & Grains

  • 1 cup Arborio rice

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 cup Chestnuts

• Dairy

  • 2 tbsp Butter, unsalted
  • 2 tbsp Parmesan cheese, grated

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on floatingkitchen.net

Description

Ingredients

• 2 tablespoons unsalted butter
• 1 shallot, peeled and sliced
• 2 garlic cloves, peeled and minced
• 1 tsp. salt, divided
• 1 tsp. black pepper, divided
• 1/2 cup white wine
• 1 cup Arborio rice
• 3 cups vegetable broth
• 2 cups button mushroom, quartered
• 2 cups peeled and cubed butternut squash
• 2 tablespoons extra-virgin olive oil
• 1 tsp. fresh thyme leaves
• 1 tsp. fresh sage leaves, chopped
• 1 tsp. fresh rosemary leaves, chopped
• 1 cup peeled and cooked chestnuts, roughly chopped
• 2 tablespoons grated Parmesan cheese

Directions

• Pre-heat your oven to 425 degrees. In a medium oven-proof pot with a tight fitting lid, melt the butter over medium-high heat. Add the sliced shallot and cook, stirring occasionally, about 2-3 minutes. Add the garlic and 1/2 tsp. each of the salt and black pepper. Cook for 1 minute more, or until the garlic is fragrant. Add the wine and cook, scrapping any browned bits off the bottom of the pot, until the wine is almost evaporated, about 2 minutes. Stir in the Arborio rice. Then stir in the vegetable broth. Place the lid on the pot and transfer it to your pre-heated oven to cook for 20-22 minutes.
• Meanwhile, toss the mushrooms and butternut squash together with the olive oil, the remaining 1/2 tsp. of salt and black pepper and all the fresh herbs. Spread the vegetables out onto a large rimmed baking sheet and roast in your pre-heated oven for 20 minutes. Remove and set aside.
• Remove the pot from the oven and carefully remove the lid. Gently stir in the chestnuts, Parmesan cheese and the roasted vegetables. Any remaining liquid will get absorbed as you stir the risotto. Serve warm.
• Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.

Nutrition