Baked risotto with carrots and squash

Baked risotto with carrots and squash

Adapted from “One Pot” from the kitchens of Martha Stewart Living

Ingredients

2 tablespoons olive oil

1 small onion, finely diced

4 garlic cloves, minced

1 teaspoon powdered ginger (or 2 tablespoons minced peeled fresh)

1 teaspoon ground cumin

1½ teaspoons coarse salt

3 medium carrots, peeled and cut diagonally into ¼-inch slices

1 cup Arborio rice

½ cup red lentils

2½ cups water

1 small butternut squash, peeled and cut into 1-inch cubes

Method

Heat olive oil in medium Dutch oven. Cook onion, garlic, ginger, cumin and salt until onion is translucent. Add carrots, rice and lentils, stir for a minute to coat. Add water and bring to a boil. Add squash, cover and transfer to a 400 degree oven for 20 minutes or until rice is tender and water is absorbed. Let sit, covered, for 10 minutes before serving.

Rating: Tasty. It's not quite that texture you get with pan-simmered risotto, but it's not complete mush, either. Interestingly, the red lentils seem to sort of melt, leaving just their color and nutty flavor behind. A good side dish for fish or chicken, or a good meatless main dish.