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
Test Kitchen Notes
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
1 1/2 cups
butternut squash, halved, peeled, seeded, and cut into 1-inch chunks