Oven-Baked Butternut Squash Risotto

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No stirring, sweating & standing over the stove for hours with this risotto! This deliciously creamy brown rice dish cooks up in less than an hour, in one pot, with absolutely no stirring.


1 tbsp coconut oil
2 leeks, white & light green parts only, sliced thinly
2 cloves garlic, crushed
1/2 butternut squash, peeled, seeds removed, and cut into 1/2″ cubes (about 8 cups cubed)?2 c. short-grain brown rice (I love Lundberg’s brand)?1/2 tsp sea salt
1/4 tsp pepper
1 tsp dried thyme
1 tsp fresh or dried crumbled sage, or 1/2 tsp dried powdered sage?4 c. low-sodium veggie stock?3 c. water
1/3 c. grated asiago or parmesan
more sea salt to taste (taste after cooked, add more if you need, I used about 1/2 tsp)

To prepare:

Preheat oven to 425F. In a large ovenproof dutch oven, heat the coconut oil over medium heat, then saute the leeks &garlic until leeks are slightly softened. Add the squash, rice, salt, pepper, thyme, and sage and stir for a few minutes to gently toast the rice.  Add the stock and water and increase heat to bring to a rolling boil.

Once boiling, place the dutch oven, covered, into the oven and bake for 50 minutes or until liquid absorbed and rice tender.  Remove from oven and gently stir in cheese. The squash will mix in a bit as you do this, but have no fear, this just adds to its creaminess. Add more salt to taste as necessary.

Makes 12 cups. Delicious as a side or a comforting, cold-weather main dish.

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