Try this Baked Squash Risotto recipe, or contribute your own.
- pinch of salt
- 1 tablespoon olive oil
- black pepper to taste
- 1 tablespoon unsalted butter
- 1/4 teaspoon saffron
- 1 tablespoon chopped fresh sage
- 2 cups butternut squash (280 g)
- 2 cups uncooked arborio rice (400 g)
- 1 cup diced onion (150 g)
- 2 cloves of chopped garlic
- 2 cups chicken stock – (500 ml)
- 1 cup (240 ml) dry white wine (250 ml)
- 1 teaspoon chopped fresh thyme
- 1/4 cup grated fresh parmesan cheese (28 g)
- Carbohydrate 0.0713818749503948 g
- Cholesterol 7.6325 mg
- Fat 3.72820937535843 g
- Fiber 0.0223312500133195 g
- Protein 0.0434731249887196 g
- Saturated Fat 1.94147487504901 g
- Serving Size 1 1 Serving (5g)
- Sodium 39.250124999989 mg
- Sugar 0.0490506249370754 g
- Trans Fat 0.225826250008581 g
- Calories 33 calories
Step-by-step
- Preheat oven to 500 F (220 degrees C).
- Peal and clean the squash. Chop into ½ inch (1.5 cm) cubes and toss with a little olive oil. Place on parchment paper on a baking tray. Bake until squash is just tender, about 15 minutes.
- Heat the olive oil and butter in a large non-stick frying pan over medium-high heat.
- Add onion and garlic, saute for about 5 minutes then add white wine and saute for another 2 minutes.
- Add rice and stir for 1 ½ minutes.
- Add squash and chicken stock, sage, chopped thyme, salt and pepper, stirring occasionally. Transfer to a baking dish. Cook uncovered for 25 minutes until rice is fully cooked.
- Serve with grated Parmesan Cheese.
A glossy sheen of melted parmesan blankets tender grains of arborio rice, while caramelized cubes of butternut squash yield softly to the bite without dissolving into mush. Achieving this texture relies entirely on vessel choice and heat control. Standard stovetop stirring yields to oven convection here, requiring a wide baking dish that maximizes surface area so the liquid reduces evenly without scorching the bottom grains.
Managing the Oven and Stovetop Sequence
Transitioning from the stovetop pan to the oven demands strict attention to timing. Sautéing the onion and garlic over medium-high heat for five minutes softens their cellular walls, releasing sugars that caramelize when the dry white wine hits the hot pan. Deglazing lifts those browned fond bits into the cooking liquid. Toasting the arborio rice grains for ninety seconds before adding the stock develops a sturdy exterior starch layer, ensuring each grain maintains an al dente bite after twenty-five minutes in a 500 F oven.
Transforming Second-Day Leftovers
Reheating leftover risotto presents a structural challenge because starches continue absorbing moisture as they cool in the refrigerator. Reviving chilled risotto requires adding two tablespoons of water or chicken stock per cup of rice before gentle reheating over low heat, stirring constantly to rebuild the emulsion. Alternatively, chilling the mixture completely allows cooks to form firm patties that crisp up in a skillet with olive oil for a completely different textural experience.
