Baked Butternut Squash Risotto

Step 1

Preheat oven to 400 degrees F. Melt butter in olive oil over medium heat in a Dutch oven (or large oven proof heavy pot with a tight-fitting lid). Turn heat to medium high and add mushrooms and shallots. Saute for 5 minutes. Add rice and garlic and continue to cook for 3 minutes while stirring.

Step 2

Add 4 1/2 cups warm chicken stock, squash, chicken bouillon, salt, oregano, pepper and thyme. Bring to a boil, cover, and transfer to oven. Bake for 20 minutes or until rice is tender.

Step 3

While rice is cooking, toast pine nuts. Add pine nuts to a dry skillet and heat over medium heat. Toast until golden, watching closely so they don’t burn. Transfer to a bowl so they don’t continue to cook.

Step 4

When rice is tender, remove from oven and stir in remaining 1/2 cup chicken stock, heavy cream and cheeses. Stir vigorously to break down the squash until smooth. Stir in peas and heat through.

Step 5

Garnish with pine nuts, freshly grated Parmesan cheese and fresh parsley. Season with salt and pepper to taste if desired.