Chestnut, Mushroom and Butternut Squash Baked Risotto

An easy baked risotto recipe loaded with Fall vegetables. Perfect for a weeknight dinner, or served as a Holiday side dish.

2 tablespoons unsalted butter
1 shallot, peeled and sliced
2 garlic cloves, peeled and minced
1 tsp. salt, divided
1 tsp. black pepper, divided
1/2 cup white wine
1 cup Arborio rice
3 cups vegetable broth
2 cups button mushroom, quartered
2 cups peeled and cubed butternut squash
2 tablespoons extra-virgin olive oil
1 tsp. fresh thyme leaves
1 tsp. fresh sage leaves, chopped
1 tsp. fresh rosemary leaves, chopped
1 cup peeled and cooked chestnuts, roughly chopped
2 tablespoons grated Parmesan cheese

View the full recipe at Floating Kitchen →