Baked Risotto with Carrots and Squash

Preheat oven to 400°F (200°C).

In a medium Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat.

Add 1 finely diced small onion, 4 minced garlic cloves, 2 tablespoons of minced peeled fresh ginger, 1 teaspoon of ground cumin, and 1 1/2 teaspoons of coarse salt; cook, stirring frequently, until the onion is translucent, about 3 minutes.

Add 3 medium carrots (cut into 1/4-inch diagonal slices, approximately 2 cups), 1 cup of Arborio rice, and 1/2 cup of picked over and rinsed red lentils; cook, stirring for 1 minute.

Add 2 1/2 cups of water and bring the mixture to a boil.

Add 1/2 small butternut squash (peeled, seeded, and cut into 1-inch chunks) and return to a boil.

Cover the Dutch oven and transfer it to the preheated oven. Cook until the liquid is absorbed and the rice is tender, about 20 minutes.

Let the risotto sit, covered, for 10 minutes before serving.

Squeeze with a lime wedge and top with fresh cilantro sprigs before serving.