Baked Butternut Squash Risotto is creamy, satisfying and so easy to make! There's no bothersome stirring, it comes together in one pot and it involves just a few minutes of prep!
1/2cupdry white winesuch as sauvignon blanc; optional
1/2cupgrated parmesan cheese
2tablespoonbuttersoftened to room temperature
1/2teaspoonsaltor to taste
1/4teaspoonblack pepperor to taste
10sage leaves
Instructions
Preheat the oven to 350 degrees. Heat 1 tablespoon of the olive oil in large oven safe pot or Dutch oven over medium heat. Add the onion and sauté until softened, about 4-5 minutes. Add the garlic and cook 30 seconds more. Add the vegetable stock, cover and bring to a boil.
Remove from heat and stir in the rice and butternut squash. Cover and bake in the oven for 50-55 minutes until the rice is tender and has absorbed the liquid. The top will look semi-dry.
Remove from heat and remove the lid. Add the water, wine, parmesan cheese, salt and pepper and stir vigorously for 1-2 minutes until the risotto has absorbed all of the liquid.
1 cup water, 1/2 cup dry white wine, 1/2 cup grated parmesan cheese, 2 tablespoon butter, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Prepare the sage leaves while the risotto is in the oven. Heat the remaining tablespoon of olive oil over medium heat until it shimmers. Add the sage leaves and fry just until dark (not brown) and remove to a paper towel lined plate.
10 sage leaves
Serve the risotto topped with additional parmesan cheese and the crispy fried sage leaves, if desired and enjoy!
Notes
Pro tip: Prep your butternut squash up to a few days in advance to make this baked risotto recipe go even more quickly. You can also prepare my roasted whole butternut squash and stir in about one cup of mashed butternut squash to the risotto when it comes out of the oven.
The white wine is completely optional but highly recommended as it adds acidity to the dish.
Omit the butter and parmesan cheese to make this recipe vegan.
Crispy sage leaves add texture and flavor to the dish. They can be prepared while the butternut squash risotto bakes.
Store leftover risotto in the refrigerator for 3-5 days.