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  • The Main Dish
  • 30 Minutes or Less
  • Fresh from the Bakery
  • Vegetarian
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Oven Risotto with Butternut Squash

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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.

Oven Risotto with Butternut Squash

 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

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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
Author Good Dinner Mom

Ingredients 

  • 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
  • Salt
  • Pepper
  • Parmesan cheese for garnish (skip or replace for vegan fare)

Instructions

  • 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.

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Published on March 5, 2014

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    Recipe Rating




  1. hillary grey says

    March 17, 2022 at 7:02 AM

    5 stars
    I’ve made basic risotto many of times but this one with butternut squash is my favorite so far! The flavors come together so well and its perfect for those wanna-be cozy dinner nights. Thanks GDM, Loved this one!

    Reply
  2. jaclyn k says

    March 17, 2022 at 6:59 AM

    5 stars
    I love butternut squash and have made this recipe several times now, tweaking a bit differently each time. My favorite version is to sprinkle a little cinnamon on top even with the parm. Delicious!

    Reply
  3. Inger Haapasaari says

    August 26, 2014 at 10:11 AM

    I love your recipes! The risotto with glaced mushrooms is now a favourite! Thank you so much!

    Reply
    • Sally says

      August 26, 2014 at 1:28 PM

      Inger, Thank you so much for your kind words and for taking the time to write. I’m glad you like that recipe. Every time I serve it I get rave reviews. So simple but full of flavor. Thanks again! It means a lot.

      Reply

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