Baked Butternut Squash Risotto with Sage and Parmesan
Creamy, hands-off risotto. The rice and sweet butternut squash bake together in one covered pot, then get a quick stir with butter, Parmesan, and lemon zest at the end. All the comfort with none of the constant stirring.
55 mins
4 servings
Ingredients
- 2 tablespoons Unsalted Butter
- 1 tablespoon Sage (Fresh)
- 1 tablespoon Olive Oil
- 1 Yellow Onion
- 2 cloves of Garlic
- 1 ½ cups Arborio Rice
- ½ cup Dry White Wine
- 4 cups + ½ cup Vegetable Broth
- 3 cups Butternut Squash
- 1 teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- ¾ cup Parmesan Cheese
- 1 teaspoon Lemon (Zest)
Directions
- Heat the oven to 375°F with a rack in the lower middle.
- In a Dutch oven over medium heat, melt 1 tablespoon of the butter with the olive oil. Add the onion and cook 4 minutes, until softened, then add the garlic and cook 1 minute.
- Add the rice and stir 2 minutes, until the edges look translucent. Pour in the wine and cook about 1 minute, until mostly absorbed.
- Stir in 4 cups of the broth, plus the squash, salt, pepper, and sage, and bring to a simmer. Cover and move the pot to the oven.
- Bake 25 to 30 minutes, until the rice is tender and most of the liquid is absorbed.
- Take the pot out and stir in the remaining 1/2 cup broth, the remaining 1 tablespoon butter, the Parmesan, and the lemon zest. Stir vigorously for 1 to 2 minutes, until creamy. Rest 2 minutes and serve. Tip: if it thickens as it sits, loosen it with a splash of hot water.
