No stirring required! Let your oven do the work to make this creamy, restaurant-worthy dish. Serve with a quick tossed salad and your meal is complete.

Mushroom 'n' Butternut Baked Risotto

Preheat oven to 375 degrees. Melt 2 Tbsp. butter in a 6-qt. cast-iron Dutch. Add shiitake and baby bella mushrooms; cook and stir over medium heat for 3 to 4 minutes or until mushrooms release liquid and become tender. Transfer to a medium bowl; set aside.

Melt 4 Tbsp. butter in same Dutch oven. Add sliced leeks; cook over medium heat for 4 to 6 minutes or until softened, stirring often. Add rice; cook and stir for 3 to 4 minutes or until rice is golden, stirring in garlic during last 30 seconds of cooking.

Remove Dutch oven from heat; add wine. Return to heat; cook and stir until wine is absorbed. Stir in vegetable stock, butternut squash and thyme; bring to a simmer.

Cover tightly and bake for 18 to 22 minutes or until rice is al dente and most of the stock is absorbed.

Meanwhile for garnish, use a julienne peeler to cut reserved leek tops, one at a time, into long thin strips. Place julienne strips in a bowl of ice water for 10 minutes; drain and pat dry with paper towels. Return to a dry bowl; add corn starch and toss to coat.

Heat vegetable oil in a medium nonstick skillet over medium-high heat. Add leek strips in batches; cook and toss with tongs for 1 to 2 minutes or until lightly golden and crisp. Transfer to a paper towel-lined plate. Season to taste with salt; set aside.

Remove risotto from oven. Stir in remaining 2 Tbsp. butter and shredded cheese. Gently stir in cooked mushrooms and mushroom juices. Garnish with fried leek strips.