Baked Butternut Squash Risotto
We know you’ve got a marathon of cooking ahead of you this season so why not try this mostly hands-off risotto that’ll cook itself while you prepare all your other holiday dishes? Check out our YouTube Channel to see this recipe in action!
Updated: Mon, 05/13/2019 - 8:51pm
- 1 butternut squash, halved and de-seeded
- ¼ cup extra virgin olive oil + 3 Tablespoons
- Salt and pepper, to taste
- ½ cup diced onion
- 2 cloves garlic, minced
- ¾ cup Arborio rice
- ½ cup mirin
- 2½ cups vegetable broth
- ½ cup Parmesan cheese or nutritional yeast + more to garnish
- 1 Tablespoon Italian seasoning + more to garnish
- Preheat oven to 400°.
- Crosshatch butternut squash with a paring knife into 1” wide scores. Drizzle olive oil over squash halves cut side up. Season with salt and pepper. Rub oil mixture into squash. Place squash cut side down into a baking pan. Bake for 30 minutes. Remove from heat and set aside until cool enough to touch. Carefully scoop out squash flesh into a bowl without breaking the squash shells. Set aside shells.
- While squash is baking, heat 3 Tablespoons olive oil in a large skillet over medium heat.
- Stir in onions and sauté for 3-5 minutes or until translucent. Add in garlic and season with salt and pepper. Cook for 1-2 minutes or until fragrant.
- Add in Arborio rice and toss to coat rice with oil mixture.
- Pour in mirin and stir until liquid is absorbed.
- Add in vegetable broth and bring to a boil. Turn heat off. Stir in squash, Parmesan or nutritional yeast and Italian seasoning. Pour entire mixture into a 8”x8” baking dish.
- Bake for 30-40 minutes or until rice is tender and most of the liquid is absorbed.
- Scoop risotto into squash shells for a nice presentation and scoop the remaining risotto in a serving bowl. Sprinkle Parmesan or nutritional yeast and Italian seasonings before serving. Happy Holidays!