Roasted Butternut Squash Risotto

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Risotto has a reputation for being fussy and time-consuming. It requires patience and about 30 minutes standing at the stove, stirring almost constantly. When I need a moment to decompress and enjoy a glass of wine in peace, this is my favorite way to prepare risotto. My family knows that I’m off limits until my risotto is complete. It’s almost tempting to make risotto everyday, but I’m sure after the third day, there would be some kind of uprising at the house.

When I’m in the mood for risotto but don’t have the time to languish at the stove, I just pop it in the oven. This is a super easy way to prepare risotto, and it requires hardly any stirring. I’m free to walk away from the stove to do other things. Vigorously stirring the risotto after baking is the key to making the rice thick and creamy. This simple recipe has all the texture and flavor of traditional risotto without all the fuss.

Let me know when you make this recipe. Take a picture and hashtag it #QUEENCITYKITCHEN. I can’t wait to see what you post!

Roasted Butternut Squash Risotto
Makes 6 servingsroasted-butternut-squash-risotto

1½ pounds butternut squash
6 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
2 tablespoons unsalted butter
1 tablespoon olive oil
2 shallots, minced
2 cups Arborio rice
½ cup freshly grated Parmesan cheese
½ cup dry white wine
1 tablespoon chopped fresh rosemary
2 teaspoons kosher salt
1 teaspoon coarse-ground pepper
⅛ teaspoon freshly grated nutmeg

Preheat the oven to 350 degrees. Wash and dry the outside of the butternut squash. Place the squash on a foil-lined baking sheet and prick a few times with a sharp knife. Bake until tender, about 1 hour.

Meanwhile, bring the stock to a simmer in a large saucepan. Melt 1 tablespoon butter over medium heat in a Dutch-oven. Add the oil and shallots and cook for 2 minutes. Add the rice and 5 cups of the chicken stock to the pot. Cover and bake until most of the liquid is absorbed and the rice is al dente, about 45 minutes. Remove the pot from the oven along with the squash. Set the squash aside to cool. Add the remaining 1 cup of warm chicken stock, Parmesan, wine, 1 tablespoon butter, rosemary, salt, pepper and nutmeg. Stir the risotto vigorously until the rice is thick and creamy, about 3 minutes.

Cut the squash in half lengthwise and scrape out the seeds, discarding the seeds. Scoop the squash from the peel and add to the risotto. Stir until incorporated. Taste and season with additional salt and pepper, if necessary.

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