Risotto is one of my favorite dishes to eat. It’s always extremely rich and flavorful! But the complaint I’ve heard from several people is that it’s too involved of a process and requires too much supervision. If you’re one of those people, this recipe may just change your mind.
Here’s the game changer with this risotto: it’s baked. Yes, you read that right: it’s baked, in the oven, with only little supervision required. Thanks to one of my favorite food bloggers, Cookie + Kate, I learned that risotto doesn’t always have to be cooked on the stove. In fact, you can get a little more “creaminess” by baking it and letting the starch from the rice really come out. And the nice thing about this recipe is you can bake the squash and the risotto at the same
thyme time (sorry, I couldn’t help myself).
I served this as a dish all by itself — the butternut squash and portobello mushrooms really help make it a super filling meal. But it would also make a great side dish to round out your meal.
- 4 tablespoons olive oil
- 1/2 large white onion, finely diced
- 2-3 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup water
- 1 1/2 cups white arborio rice
- 1 butternut squash, diced into small cubes
- 6-8 ounces portobello mushrooms, roughly chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon ground sage
- Before preheating your oven, make sure you have enough space between the top and bottom racks to fit the dish to cook your rice on the bottom and a baking sheet to roast the butternut squash on top.
- Preheat the oven to 375°
- Heat 1 tablespoon olive oil in a dutch oven or large oven-safe pot over medium heat, until fragrant
- Add the onion and garlic. Saute until translucent.
- Add 3 cups broth and the water to the pot. Once the liquid is boiling, remove from the heat, and add the rice. Stir well.
- Put a lid on the pot and place on the bottom rack of the oven. Cook for 40-45 minutes, until the rice is cooked (all the liquid should be absorbed)
- Toss the butternut squash in 1 tablespoon of oil and sprinkle the sage over the squash. Place on the top rack of the oven and cook 40-60 minutes, stirring halfway through, until the squash is tender
- While the squash and rice are cooking, heat 1/2 tablespoon of oil in a medium to large frying pan. Add the mushrooms and saute until tender. Set aside.
- Once the rice is done cooking, add the remaining oil and broth, and stir until it is a creamy mixture
- Add the squash, mushrooms, salt, and pepper, and stir to combine
- Use tongs to toss the squash with oil and stir halfway through. This is a mess-free way to handle the oil while still having a good handle over the squash