Baked Butternut Squash Risotto

• 2 teaspoons olive oil
• 1 cup diced onion (about 1medium)
• 2 garlic cloves, minced
• 1 cup uncooked Arborio rice
• 1/2 cup dry white wine
• 3 cups fat-free, less-sodium chicken broth
• 1 small butternut squash, peeled and chopped (about 2 cups)
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 2 teaspoons chopped fresh rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

1. Preheat oven to 400u0b0.
2. . Heat oil in an ovenproof Dutch oven over medium heat. Add onion and garlic; saute 5 minutes or until tender. Stir in rice. Add wine; cook 2 minutes or until wine evaporates, stirring constantly. Add broth and squash to pan, and bring to a boil. Cover, reduce heat, and simmer 5 minutes.
3. . Remove rice mixture from heat; stir in cheese and remaining ingredients. Cover and bake at 400u0b0 for 30 minutes or until liquid is almost completely absorbed. Stir gently before serving.

olive oil, onion, garlic, rice, white wine, chicken broth, butternut squash, parmesan cheese, fresh rosemary, salt, black pepper

Taken from www.myrecipes.com/recipe/baked-butternut-squash-risotto (may not work)