Best 6 Butternut Squash Oven Risotto Recipes

BAKED BUTTERNUT SQUASH "RISOTTO" RECIPE BY TASTY

Steps:

• Place an oven rack at the bottom of the oven and another at the top. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Heat the olive oil in a Dutch oven or large oven-safe pot over medium heat. Add the onion and cook for about 5 minutes, until starting to brown.
• Add the garlic and rosemary, and cook for 2 minutes, until fragrant.
• Add the rice and 4 cups (960 ml) of vegetable broth, and stir to combine. Bring to a boil, then cover.
• Place the risotto on the bottom rack of the oven. Bake for 70 minutes, until all of the liquid has been absorbed by the rice. (It will appear dry, but you'll be adding moisture back later in the recipe.)
• Add the butternut squash to the prepared baking sheet. Drizzle with olive oil, then season with salt and pepper. Toss to coat.
• Place the squash on the top rack of the oven, above the risotto. Bake for 45 minutes, or until the edges of the squash begin to brown and caramelize.
• Make the fried sage garnish, if using: In a small pot or pan over medium-high heat, add enough olive oil for the sage leaves to sit in. Once hot, carefully place a few leaves into the oil with tongs. Fry for 10-20 seconds, until the leaves are crispy but not browned.
• Carefully remove from the oil and drain on a paper towel-lined plate. Sprinkle with salt and set aside.
• Remove the risotto from the oven. Add the remaining vegetable broth, the Parmesan, and butter. Stir until creamy. (The liquid will absorb into the rice as you stir).
• Add the butternut squash and stir to incorporate.
• Serve immediately with fried sage for garnish.
• Enjoy!

BAKED PANCETTA & BUTTERNUT SQUASH RISOTTO

Steps:

• Preheat the oven to 400 degrees F.
• In an ovenproof skillet with a tight-fitting lid, add the pancetta and cook over medium heat until browned and crispy, about 8 minutes. Remove to a paper towel-lined plate to drain.
• To the pancetta drippings, add the butter and melt. Add the garlic and onion and cook until just translucent, about 4 minutes. Add the sage and thyme, then stir in the rice and cook, stirring, until the rice is well coated in the butter and pancetta drippings. Add the squash, broth and wine, then sprinkle with salt and pepper and stir. Bring to a simmer, cover with the lid and place in the oven. Bake until the liquid is absorbed and the rice is tender, 45 to 60 minutes.
• Carefully remove from the oven. Add the Parmesan, parsley and lemon juice, then stir until creamy. Sprinkle with the crispy pancetta and some more grated Parmesan and chopped parsley.

BUTTERNUT SQUASH BAKED RISOTTO

Steps:

• Preheat oven to 400 degrees. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.

BUTTERNUT SQUASH RISOTTO

Steps:

• Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
• Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
• Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.

BUTTERNUT SQUASH OVEN RISOTTO

Steps:

• Preheat oven to 375°. Place squash in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Toss to coat. Roast on a lower oven rack 30-35 minutes or until tender, stirring occasionally., Meanwhile, in a large saucepan, bring broth and water to a simmer; keep hot. In an ovenproof Dutch oven, heat remaining oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add rice and garlic; cook and stir 1-2 minutes longer or until rice is coated., Stir in beer. Reduce heat to maintain a simmer; cook and stir until beer is absorbed. Stir in 4 cups hot broth mixture. Place Dutch oven on an oven rack above squash; bake, covered, 20-25 minutes or until rice is tender but firm to the bite, risotto is creamy and liquid is almost absorbed., Remove Dutch oven from oven. Add butter, chili powder, nutmeg and remaining broth mixture. Stir vigorously until blended and liquid is almost absorbed. Stir in roasted squash and cheese. Serve immediately.

BUTTERNUT SQUASH & SAGE RISOTTO

Steps:

• Heat the oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft.
• While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
• Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
• At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.