Baked Butternut Squash Risotto
I can’t believe February came and went without a post from me. I’d say time flies when you’re having fun, but truth is…I’m glad to see February go! The year started out with a bang and was lots of fun, but February was busy and full of ups and downs. Sayonara!
I know it may sound like a bad joke to make my comeback with a risotto recipe. Doesn’t risotto equal lots of stirring, and stirring, and stirring, and a very tired arm? Why, yes it does. But before you file this one away as a recipe that sounds good, but you’ll never have the time or the patience to make, give me a chance to explain. This risotto recipe couldn’t be easier. I can say with all honesty that it requires little to no stirring and it turns out perfectly.
I was skeptical too, but I’ve been eating this for days and still have some tucked away in the freezer (we’ll see how that defrosts?!).
As long as you have an oven-safe pot and follow the directions, you too can make tasty risotto while you take a shower or do whatever it is you need twenty minutes to do while dinner cooks.
This particular risotto has a hint of sweetness from the butternut squash that pairs nicely with the woody and herby taste from the rosemary. With a little sprinkle of salt and pepper stirred in at the end, this was such a satisfying weeknight meal. Bonus: It kept me full for hours!
For all you still reading along, thanks for sticking with me while I took some time to myself this past month. I hope to be popping in much more frequently from here on out!
- 2 tablespoons extra-virgin olive oil
- 1 small onion, diced small
- 2 garlic cloves, minced
- ¼ teaspoon dried rosemary
- 1½ cups Arborio rice
- ¼ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- ½ cup dry white wine
- 1 medium butternut squash (2 pounds), peeled and diced small
- 4 cups low-sodium vegetable broth
- Preheat oven to 400 degrees.
- In a medium Dutch oven or oven-safe pot with a tight-fitting lid, heat oil over medium-high. Add onion and cook, stirring occasionally, until soft, about 3 minutes.
- Add garlic and rosemary and cook until fragrant, about 1 minute.
- Add rice and cook, stirring frequently, until opaque, about 3 minutes. Season with ¼ teaspoon salt and ¼ teaspoon black pepper.
- Add wine and cook, stirring, until completely absorbed, about 2 minutes.
- Add squash and broth; bring mixture to a boil.
- Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 15 minutes, stirring once halfway through.