Butternut Squash Oven Risotto
Recipe by Caroline Chambers
Time: 1 hour
1 1/2 cups Arborio rice
10 ounces butternut squash, cut into 2" cubes
5-6 cups chicken stock, divided
1 1/2 cup freshly grated parmesan cheese, divided
1/2 cup Meiomi Chardonnay
2 tablespoons unsalted butter, sliced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon parsley, chopped
Preheat the oven to 375.
Place the rice, butternut squash and 4 cups of chicken stock in a Dutch oven and bake for 50 minutes, until most of the liquid is absorbed and the rice is cooked. Remove pot from oven and place on heat-proof surface. Add 1 cup chicken stock, 1 cup parmesan, wine, butter, salt and pepper and stir vigorously for 3-4 minutes, until the rice is thick and creamy. The squash will break down into the risotto. If the risotto is too thick, add more chicken stock as needed.
Top with parsley and remaining parmesan and serve immediately.