One-Pan Butternut Squash Risotto | All Inspired Wellness

All Inspired Wellness

Name: One-Pan Butternut Squash Risotto
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: Italian
Ingredients: La Tourangelle French Infused Herbs De Provence Oil; Goya Dry White Cooking Wine; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Kitchen Basics Chicken Bone Broth; Primo Taglio Goat Cheese with Honey, Soft; Primo Taglio Cheese & Ham, Mozzarella, Prosciutto, Roll; O Organics Cheese, Organic, Shredded, Parmesan; McCormick Gourmet Organic Sage Leaves; Organic Butternut Squash; McCormick Gourmet™ Organic Onion Powder; Elephant Garlic; Minute Rice Ready To Serve Brown Rice & Quinoa

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One-Pan Butternut Squash Risotto

Serves 610 mins prep45 mins cook

This one-pan butternut squash risotto will be your new favorite comfort food meal! It only takes about 10 minutes to prepare and is a deliciously creamy, flavorful dish for the busy fall and winter. Crispy prosciutto is optional but highly encouraged!

0 servings

What you need

La Tourangelle French Infused Herbs De Provence Oil

fl oz oil

fl oz dry white wine

tsp salt

pepper

cup chicken broth

Primo Taglio Goat Cheese with Honey, Soft

oz goat cheese

prosciutto

O Organics Cheese, Organic, Shredded, Parmesan

oz parmesan cheese

bunch fresh sage leaves

butternut squash

tsp onion powder

tbsp garlic

Minute Rice Ready To Serve Brown Rice & Quinoa

cup quick-cooking brown rice

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Instructions

Place butternut squash in a 9x13 baking dish and toss with oil. Add seasonings, sage leaves, goat cheese, and garlic. Pour the rice and broth over the top evenly before covering with foil and placing in the oven at 350°. Bake for 45 minutes, stir, and continue cooking if needed to reach desired consistency. Serve immediately, topping with shredded Parmesan, freshly cracked black pepper, and crispy prosciutto if desired. Enjoy!

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