Cheesy Baked Butternut Squash Risotto

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F

Step 2

In an oven proof pan. Add the olive oil and fry the onion and garlic for 4-5 minutes on low heat until softened. Add the butternut squash and broccoli, dried thyme and salt, cook for a further 4-5 minutes.

Step 3

Pour the rice and stir well so combined. Then pour in the vegetable stock, and stir well again.

Step 4

Transfer your dish to the oven and bake the risotto for 30 minutes, removing from oven halfway through to stir well. Add a little more stock or water if need be.

Step 5

Remove from the oven and stir through the cream cheese.

Step 6

Serve immediately and enjoy.