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Butternut Squash Oven Risotto
This is a great, healthy, one-pot-wonder that you are sure to enjoy. It creates a lovely, creamy risotto without having to stir the pot every 2 minutes.
- 2 tablespoons extra-virgin olive oil*
- 1 medium yellow onions, finely diced
- 1 teaspoon fine sea salt*
- 3 to 5 cups vegetable boullion*
- 4 cloves garlic, chopped
- 1/4 cup lightly packed fresh sage leaves, thinly sliced
- 500g butternut squash, peeled, seeded and cut into 1/2-inch cubes
- 1 1/2 cups arborio/risotto rice or any other rice.
- 1 rind parmesan (optional)
- Preheat the oven to 200C.
- Heat the oil in a large, ovenproof pot fitted with a lid over medium heat. Add the onions and salt and cook, stirring frequently, until the onions are translucent and slightly caramelised, about 10 minutes, adding a little broth if the pot becomes too dry.
- Stir in the garlic and sage and cook until fragrant, 2 minutes.
- Add the squash, rice, 3 cups of the broth and the cheese rind, if using.
- Stir well, cover, transfer to the oven and bake for 20 minutes.
- Remove from the oven, stir once and check the liquid levels. If the broth is not still covering the rice, add 1 cup or so of broth, then cover and return the pot to the oven to continue baking.
- Check every 15 minutes or so until the rice is tender and the risotto is creamy and loose but not runny. If it seems too stiff, stir in a little broth to loosen slightly.
- The risotto should cook for about 60 minutes total.
- Taste, and add more salt, as needed.
- Serve hot, with a drizzle of oil and extra pecorino Romano grated over the top, if desired.