Oven Butternut Squash Risotto  Oven Butternut Squash Risotto 9807 oven butternut squash risotto

Oven Butternut Squash Risotto

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Oven Butternut Squash Risotto  Oven Butternut Squash Risotto gif base64 R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw
Photo by James Ransom
  • Serves
Author Notes

Risotto — mmm. That be aware conjures so many suggestions. I straight judge of the entire unprecedented risottos I’ve had at eating locations.

That’s correct — at eating locations. On account of till now, I’ve persistently watched chefs kind risotto and thought: fussy, time drinking, so easy to clutter up.

And then. A chum informed me a secret: In preference to standing over the diversity and slowly adding liquid, all the issues can scoot in a pot and into the oven! I’ve tried this with mushrooms and with one other vegetable adaptations, however the butternut squash is largely our favourite. —Jacky

Test Kitchen Notes

This dish has a immediate and simple prep, then goes into the oven and takes care of itself. The stay result’s a thick risotto elephantine of butternut squash color and flavor. I attach aside in some items that win been increased than the 1-lunge chunks known as for; these items didn’t blend in exclusively after cooking, which created a range of textures that I cherished. I certainly have to use a watch at this recipe with other vegetables, admire mushroom, to use edifying thing about this flavorful and simple risotto. —Robin

  • Test Kitchen-Current


  • 1

    shallot, diced

  • 2

    cloves of garlic, diced

  • 1 1/2 cups

    Arborio rice

  • 1/2 cup

    white wine

  • 1

    butternut squash, halved, peeled, seeded, and minimize into 1-lunge chunks

  • 4 cups

    vegetable broth
  • Olive oil

  • Salt

  • Pepper

  • Parmesan cheese, for garnish

  1. Preheat the oven to 400° F. In a moderately colossal, oven-marvelous pot, drizzle olive oil and add the shallots and garlic.
  2. When the shallot has softened, add the rice, cooking for 3 to 5 minutes and stirring repeatedly.
  3. When the rice is toasted, add in about 1/2 cup of white wine. Season the rice with salt and pepper and let cook till the wine is reduced.
  4. In the period in-between, peel and dice your butternut squash. Then dump the squash and the vegetable inventory into the pot and affords it an proper high-tail.
  5. Bake, covered, for approximately 30 to 40 minutes, till all of the liquid is absorbed.
  6. Dish out in wide bowls, topped with a sprinkling of Parmesan cheese.

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