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Baked Butternut Squash Risotto

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Ingredients

Warning0 allergens identified

Baked Butternut Squash Risotto

2 tablespoons olive oildivided

½ onionchopped

3 cloves garlicminced

4 cups vegetable stock

1 ½ cups arborio rice

2 cups butternut squashcubed, cut into 1/2" cubes

1 cup water

½ cup dry white winesuch as sauvignon blanc; optional

½ cup parmesan cheesegrated

2 tablespoons buttersoftened to room temperature

½ tsp saltor to taste

¼ tsp black pepperor to taste

10 sage leaves

Preheat the oven to 350 degrees. Heat 1 tablespoon of the olive oil in large oven safe pot or Dutch oven over medium heat. Add the onion and sauté until softened, about 4-5 minutes. Add the garlic and cook 30 seconds more. Add the vegetable stock, cover and bring to a boil.

Remove from heat and stir in the rice and butternut squash. Cover and bake in the oven for 50-55 minutes until the rice is tender and has absorbed the liquid. The top will look semi-dry.

Remove from heat and remove the lid. Add the water, wine, parmesan cheese, salt and pepper and stir vigorously for 1-2 minutes until the risotto has absorbed all of the liquid.

Prepare the sage leaves while the risotto is in the oven. Heat the remaining tablespoon of olive oil over medium heat until it shimmers. Add the sage leaves and fry just until dark (not brown) and remove to a paper towel lined plate.

Serve the risotto topped with additional parmesan cheese and the crispy fried sage leaves, if desired and enjoy!

Nutrition

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Tips & Tricks (5)

Pre-roast Your Squash 🎃
Roast the butternut squash cubes at 400°F for 15-20 minutes before adding to the risotto to concentrate their natural sweetness and ensure they don't become mushy during baking.
Heat Your Stock First 🔥
Keep your vegetable stock simmering in a separate pot before adding to the risotto; cold stock will cool the rice and interrupt the cooking process, resulting in unevenly cooked grains.
Toast the Arborio Rice 🌾
After sautéing onions and garlic, toast the Arborio rice in butter and oil for 1-2 minutes before adding liquid to seal the starches and create a creamier final texture.
Sage Infusion Technique 🍃
Infuse your butter with fresh sage leaves over low heat for 5 minutes before using it in the risotto to deepen the herbal flavor throughout the entire dish.
Final Cheese Fold for Creaminess 🧀
Stir in the Parmesan cheese and a knob of butter in the last 2 minutes of baking while the risotto is still steaming to create the signature creamy 'mantecatura' finish without any stirring.