Baked Risotto with Winter Squash

This is an easy risotto to make on a busy evening – you bake it in the oven! Serve with a salad for instant comfort food.

1 lb. winter squash, peeled and cut into about 3/4 inch dice
2 cups Arborio rice
4 tbls. butter
3 1/2 c. chicken stock
1 bay leaf
1/2 tsp. salt
about 6 leaves fresh sage, chopped finely
white pepper
1/2 c. Parmesan
1/4 c. almonds or hazelnuts squash risotto

  1. In a medium skillet, melt butter. Add rice and saute until it begins to turn a little brown.
  2. In another pan, heat stock with bay leaf.
  3. Add rice to a 2 quart casserole. Stir in squash, salt, pepper, and sage.
  4. Stir in warmed broth.
  5. Cover dish with lid or tightly fitting foil. Bake at 400F for 30 minutes.
  6. Remove lid. Sprinkle with Parmesan and nuts. Bake for 10 more minutes until nuts are toasted.
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2 thoughts on “Baked Risotto with Winter Squash

  1. He said:
    T
    ried to email you, but it would not go through for some reason. Very nice blog; we had to click through when we saw the squash risotto. We are overwhelmed with squash these days! Where in the world are you? We are from New Orleans, and we’d like to add a link to your site if that’s ok. You can find us at hesaidshesaidnola.wordpress.com

    Thanks!

    • Hello! Thank you. :) We’re outside Seattle, in Bainbridge Island, WA. Too much squash seems to be a universal problem. We even have some bumpy mystery squash, which we can’t identify. Thus starts the annual battle on squash – here come soups, ravioli, and of course, lots of risotto. :) Thanks for thinking about adding us to your site. You can email us directly at us@eatingsmallpotatoes.com .

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