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Combine broth, rice, squash, puree, and onion in a 3-quart baking dish, season with salt and freshly ground black pepper, and stir to evenly combine. Cover tightly with aluminum foil and bake, stirring occasionally, until most the water has been absorbed and rice granules are puffed, about 35 to 30 minutes.
Remove from oven, stir in remaining ingredients, season to taste and serve.
Serves: 6; Calories: 269; Total Fat: 11 grams; Saturated Fat: 4 grams; Protein: 9 grams; Total carbohydrates: 36 grams; Sugar: 3 grams; Fiber: 2.5 grams; Cholesterol: 12 milligrams; Sodium: 253 milligrams
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Savannah Red Rice
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By robinfk
on April 05, 2013
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This recipe is great! I have gotten rave reviews. I have also substituted vegetable for whatever I have on hand...spinach works very well. The only caveat is that it has taken longer to bake in the oven than the prescribed time, I had to continue baking the risotto for about10 more minutes.
By Mapmerk
Manchester
on September 26, 2011
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Love this recipe! It has many favors, that work well together, and can be made easily-your family will think that you cooked for hours. I cheated and bought squash already peeled and cut up, and used cream cheese instead of mascarpone cheese, it's what I had.
By Kate Maleski
Loudon, NH
on June 02, 2011
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I LOVE risotto. My silly grocery store doesn't carry pumpkin puree in the summer time! I had bought a HUGE butternut squash, so I chopped it all up, steamed and pureed enough to substitute for the pumpkin, used 2 cups for the recipe, and still had enough left over to roast for a side dish another night! I added a couple cloves of chopped garlic to the rice mixture before cooking. Was quite good!
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