Baked Butternut Squash Risotto
Nov 09, 2024 01:26 PM
An easy butternut squash risotto that bakes in the oven and doesn’t require constant stirring like a classic Italian-style risotto. This one-dish dinner recipe is strewn with smoky chunks of crisp bacon, roasted butternut squash cubes, and leafy green kale combined with cheesy short grain rice. Relax with a glass of wine while it cooks!
Risotto is a great solution when it comes to simple dinner recipes. And it’s so versatile! Whether you want to make a vegetarian risotto with asparagus, or something more classic, the base of creamy, buttery, cheesy rice is ultra satisfying.
While this risotto has all the flavor and wonderful texture of a usual stovetop-cooked one, all the components cook in the oven at the same time.
Chunks of sweet butternut squash and sliced bacon roast on a sheet pan, while the rice bakes at the same time on another rack. Combine the two and risotto is served!
Ingredients:
- 4 cups peeled and diced butternut squash, (fresh or frozen) cut into 1-inch chunks
- Kosher salt
- Freshly ground black pepper
- 6 ounces (170 g) thick-cut bacon, sliced into 1-inch pieces (I recommend applewood-smoked)
- 2 tablespoons (30 g) butter
- 1 tablespoon (15 ml) extra-virgin olive oil
- ½ cup finely chopped shallot, or yellow onion
- 1 cup (190 g) arborio rice
- ¼ cup (60 ml) dry white wine, such as pinot grigio or sauvignon blanc
- 4 cups (1 l) chicken broth, or vegetable broth
- ½ teaspoon chopped fresh thyme, or 1 teaspoon dried
- 1 small Parmesan cheese rind, optional
- 4 cups chopped kale, or spinach
- ½ cup freshly grated Parmesan cheese, plus more for serving
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
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