Baked Butternut Squash Risotto is a creamy, comforting dish that takes the effort out of traditional risotto. Roasted butternut squash adds a natural sweetness and velvety texture to the rice, while the oven does most of the work, eliminating the need for constant stirring. This one-pan wonder is perfect for cozy weeknight dinners or as an elegant side dish for gatherings. With its nutty Parmesan topping and warm, earthy flavors, this risotto is as satisfying as it is easy to make.
Ingredients:
- 1 medium butternut squash, peeled, seeded, and diced
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 4 cups vegetable or chicken broth, warmed
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 2 tbsp unsalted butter
- 1/2 tsp ground nutmeg
- Salt and black pepper, to taste
- Fresh sage or parsley, chopped, for garnish
Instructions:
- Roast the Butternut Squash:
Preheat the oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until tender and lightly caramelized. - Prepare the Risotto Base:
In a large oven-safe skillet or Dutch oven, heat the remaining olive oil over medium heat. Add the onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant. - Toast the Rice:
Add the Arborio rice to the skillet, stirring to coat it in the oil. Cook for 2-3 minutes, allowing the rice to toast slightly. - Add Liquid:
Stir in the white wine (if using) and cook until mostly absorbed. Then pour in the warm broth, season with nutmeg, salt, and pepper, and bring to a simmer. - Bake the Risotto:
Cover the skillet with a lid or foil and bake in the preheated oven for 25-30 minutes, or until the rice is tender and creamy. - Combine and Finish:
Remove the skillet from the oven and gently stir in the roasted butternut squash, Parmesan cheese, and butter. Adjust seasoning as needed. - Serve:
Garnish with fresh sage or parsley and an extra sprinkle of Parmesan. Serve warm and enjoy this rich, flavorful risotto.
Baked Butternut Squash Risotto is a fuss-free way to enjoy the luxurious texture and comforting flavors of a classic dish with minimal effort!
