If making risotto is too labor intensive to you, this is your recipe. After making this Oven Risotto with Butternut Squash, I’ve found my new go-to method!
My blog features a recipe for Mushroom Risotto with a tutorial for making it easily on the stove and I thought that method was the end-all. So, I was skeptical whether cooking risotto in the oven would turn out truly classic butter-creamy risotto. Well it did! And the process is barely more than dumping everything in an oven-safe pot and walking away.
Shallots, garlic and Arborio rice are sautéed in olive oil and a white wine reduction (cooking wine is an acceptable substitute) for just a few minutes. The butternut squash and vegetable broth are then added and everything goes in the oven. About 30 minutes later and the broth has reduced, the rice is fluffy and the mixture just needs a good stir before serving. You’ll probably be tempted to peek at the risotto as it’s cooking in the oven because this is such a departure from the way risotto “should be done”. Don’t worry, trust me. You’re going to love it.
Straight out of the oven, give everything a good stir, dish it up and sprinkle generously with shredded Parmesan cheese (skip the cheese for a delicious vegan feast). The butternut squash adds buttery texture, rich, irresistible color and Oven Risotto with Butternut Squash is hearty enough for a main dish and elegant enough for a special occasion.
Oven Risotto with Butternut Squash
- 1 shallot diced
- 2 cloves of garlic diced
- 1 1/2 cups Arborio rice
- 1/2 cup white wine or cooking wine
- 1 butternut squash halved, peeled, seeded, and cut into 1-inch chunks
- 4 cups vegetable broth
- Olive oil
- Parmesan cheese for garnish (skip or replace for vegan fare)
- Cut butternut squash in half length-wise, peel, seed and cut into 1-inch chunks. You should have 2 to 3 cups of chunked squash.
- 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, stirring occasionally until rice is lightly toasted.
- 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.
- 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.
- After baking, gently stir to incorporate the squash throughout the rice.
- Dish out in big bowls, topped with a generous sprinkling of Parmesan cheese.
Recipe adapted from Food 52.