Baked Butternut Squash Risotto

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2 Tablespoons extra-virgin olive oil
1/2 cup finely diced onion
2 garlic cloves, grated
1 teaspoon finely chopped fresh rosemary
1 1/2 cups Arborio rice
Coarse salt and ground pepper, to taste
1/2 cup dry white wine
4 cups peeled and diced butternut squash
4 cups vegetable stock
Freshly grated Parmesan cheese, for garnish, optional

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