Baked Brown Rice Risotto

By Harleygirl

Ingredients

• Risotto:
• 1 acorn squash, peeled and diced
• 2 teaspoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 4 tablespoons butter
• 1 shallot minced
• 1 1/4 cup long grain brown rice
• 32 ounces chicken broth, warmed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon saffron threads
• 1/2 teaspoon freshly ground white pepper
• 1/2 cup freshly grated Parmesan cheese

Preparation

Step 1

Preheat oven to 425 degrees.

Spread the squash in an even layer on a baking sheet. Drizzle the squash with the oil and sprinkle with the salt and pepper; toss to coat.

Place the butter in a 3-quart oven safe baking dish. Melt the butter in the oven. Stir in the shallot and return to the oven for 2-3 minutes. Stir in the rice and cook for an additional 4 minutes in the oven. Stir in the broth, salt, saffron and pepper. Cover the dish and return to the oven. Bake for 1 hour. Remove the cover and continue baking until most of the broth is absorbed, about 30 minutes.

During the last 30 minutes of cooking place the squash in the oven to roast. To serve, stir the roasted squash and the Parmesan cheese into the rice. Serve immediately.