Back to Recipes

Butternut Squash Oven Risotto

1 hour 4-6 Servings

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)
  1. Preheat the oven to 200C.
  2. 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.
  3. Stir in the garlic and sage and cook until fragrant, 2 minutes.
  4. Add the squash, rice, 3 cups of the broth and the cheese rind, if using.
  5. Stir well, cover, transfer to the oven and bake for 20 minutes.
  6. 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.
  7. 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.
  8. The risotto should cook for about 60 minutes total.
  9. Taste, and add more salt, as needed.
  10. Serve hot, with a drizzle of oil and extra pecorino Romano grated over the top, if desired.