Oven Baked Risotto

Written by on in Foods, Meals

This will be the easiest risotto you’ve ever made! No stirring required!

This recipe serves 2.

Ingredients

  • 1 pound of frozen butternut squash (pre cubed)
  • 1 medium onion
  • 2 cloves of garlic
  • 2 cups of chicken or vegetable broth
  • 1/4 cup of wine
  • 1/2 cup of parmesan or more to taste
  • 1.5 tablespoons of butter
  • 3-4 sage leaves

Instructions

  1. Pre heat oven to 375°F with a baking sheet.
  2. Add frozen butternut squash into a bowl and season with oil, salt and pepper and toss.
  3. Bring 2 cups of chicken broth and 1/2 cup of water to a boil.
  4. In a dutch oven, heat some oil over medium heat. Add onion and garlic and cook until translucent.
  5. Add 3 cups of liquid broth and 3/4 cups of arborio rice to the dutch oven. Stir and cover. Put dutch oven on lower rack in oven for 65 min.
  6. At the same time, roast butternut squash in upper rack of oven, turning halfway around 25 min.
  7. Heat up oil to medium and add sage. Cook until dark green and crispy. Add a few tablespoons of butter to pan and create a brown butter sauce.
  8. Remove dutch oven and pour in 1/2 cup of broth, parmesan, wine, butter and stir continuously for 2-3 min.
  9. Stir in the butternut squash. Top with fried sage and brown butter.