Oven Risotto with Butternut Squash

This recipe for oven risotto with butternut squash is the perfect one-pot, elegant dish. Butternut squash and Parmesan cheese adds creamy texture and complex flavors.

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.

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5 from 2 votes

Oven Risotto with Butternut Squash

After trying this oven-baked method for risotto, you will never make it on the stove top again. Oven Risotto with Butternut Squash is creamy, flavorful and elegant but couldn't be easier.

Course Meatless Main Dish

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Calories 396

Author Good Dinner Mom

Ingredients 

1x2x3x

• 1 butternut squash, halved, peeled, seeded, and cut into 1-inch chunks
• Olive oil
• 1 shallot, diced
• 2 cloves of garlic, diced
• 1 ½ cups Arborio rice
• ½ cup white wine or cooking wine
• 4 cups vegetable broth
• Salt
• Pepper
• Parmesan cheese, for garnish (skip or replace for vegan fare)

Instructions

• Cut 1 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 1 shallots and 2 garlic. When the shallot has softened, add 1 ½ cups rice, cooking for 3 to 5 minutes, stirring occasionally until rice is lightly toasted.
• When the rice is toasted, add in about ½ cup 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.

Nutrition Facts

Oven Risotto with Butternut Squash

Amount Per Serving

Calories 396 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.1g

Sodium 951mg41%

Potassium 765mg22%

Carbohydrates 87g29%

Fiber 6g25%

Sugar 7g8%

Protein 7g14%

Vitamin A 20432IU409%

Vitamin C 40mg48%

Calcium 100mg10%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Food 52.