Baked Butternut Squash Risotto Recipe

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

2 cups butternut squash diced into ½-inch to ¾-inch chunks

3 tbsp. olive oil

1 medium onion diced (about ½ cup)

2 cloves garlic minced

1 ½ cups arborio rice

½ cup dry white wine optional, but adds wonderful flavor

4 cups Aneto Vegetable Broth

1 cup freshly grated parmesan cheese divided

Salt & pepper to taste

Garnishes: baby arugula, pomegranate arils, parmesan cheese (optional)

Instructions:

Heat the oven to 350°F. Arrange a rack in the middle of the oven and heat to 350°F.
Sauté the onion and butternut squash in an oven-safe pan or dutch oven until softened, about 2 minutes. Add the garlic and sauté for another minute.
Add the rice and stir until each grain of rice is coated in the oil and begins to toast lightly, 1 to 2 minutes.
Increase the heat to high and pour in the wine. Scrape the bottom of the pan to loosen any browned bits and stir constantly until no liquid remains, 1 to 2 minutes. Pour in 3 cups of Aneto Vegetable Broth, stir to combine, and bring to a boil.
Cover and bake in preheated oven until the rice is just slightly underdone, 15 to 20 minutes
Take the risotto out of the oven and place over medium heat. Uncover, add the remaining broth and Parmesan. Cook, stirring constantly, until the rice is al dente and creamy, 2 to 3 minutes.
Spoon the risotto into bowls and top with arugula, pomegranate arils and more Parmesan cheese, if desired.

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