We featured baked risotto in the past and wanted to bring it back with a classic flavoring of sweet butternut squash. We top this version with toasted pecans to add crunch and flavor to the finished dish.
Pecans - Toast pecan halves in a dry pan or skillet, stirring frequently until fragrant, about 3 minutes. When cool enough to handle, roughly chop. (Can be done up to 5 days ahead)
Onions / Squash (if not using pre-cubed) - Prep as directed. (Can be done up to 5 days ahead)
Cheese / Mustard greens - Prep as directed. (Can be done up to 2 days ahead)
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Heat a Dutch oven with a lid over medium heat. Add cooking oil and then onions to heated oil. Saute until soft, 2 to 3 minutes. Add Italian seasonings and rice and saute until rice is shiny, 3 to 4 minutes. Add wine and simmer until some of the wine is absorbed, ~2 minutes. Add stock, squash cubes and mustard green leaves. Season with some salt and pepper. Bring to a boil and boil for 2 minutes. Give the risotto a stir and cover with the lid.
Transfer the covered risotto to the oven. Bake risotto until all of the liquid is absorbed, ~25 minutes. Stir butter into risotto. Taste and season with additional salt and pepper, if needed.
Serve risotto with parmesan and chopped pecans on top. Enjoy!