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Author Notes: Risotto -- mmm. That word conjures so many thoughts. I instantly think of all the amazing risottos I’ve had at restaurants.
That’s right -- at restaurants. Because until now, I’ve always watched chefs make risotto and thought: fussy, time consuming, so easy to mess up.
And then. A friend told me a secret: Instead of standing over the stove and slowly adding liquid, everything can go in a pot and into the oven! I've tried this with mushrooms and with some other vegetable variations, but the butternut squash is definitely our favorite. —Jacky
Food52 Review: This dish has a quick and simple prep, then goes into the oven and takes care of itself. The end result is a thick risotto full of butternut squash color and flavor. I put in some pieces that were larger than the 1-inch chunks called for; these pieces didn’t blend in fully after cooking, which created a variety of textures that I liked. I definitely want to try this recipe with other vegetables, like mushroom, to take advantage of this flavorful and easy risotto. —Robin
cloves of garlic, diced
cups Arborio rice
cup white wine
butternut squash, halved, peeled, seeded, and cut into 1-inch chunks
cups vegetable broth
Parmesan cheese, for garnish
- Preheat the oven to 400° F. In a fairly large, oven-safe pot, drizzle olive oil and add the shallots and garlic.
- When the shallot has softened, add the rice, cooking for 3 to 5 minutes and stirring constantly.
- When the rice is toasted, add in about 1/2 cup of white wine. Season the rice with salt and pepper and let cook until the wine is reduced.
- Meanwhile, peel and dice your butternut squash. Then dump the squash and the vegetable stock into the pot and give it a good stir.
- Bake, covered, for about 30 to 40 minutes, until all of the liquid is absorbed.
- Dish out in big bowls, topped with a sprinkling of Parmesan cheese.