Oven Baked Risotto with Delicata Squash

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Consider this a weeknight risotto. Normally risotto takes a lot of hands attention to stir and get the creamy consistency. There is a time and a place for that type of risotto but this recipe isn’t it. The staring is replaced by the oven cooking the risotto rice in stock and then finished with a little more stock to smooth it out. I also like to roast the squash alongside the risotto so there is minimal hands on cooking time.

If you can’t find Delicata squash feel free to use butternut or acorn, just know that the cook time may change if the squash is cut thinner than the Delicata.

Oven Baked Risotto with Delicata Squash

  • 3 Tbs. olive oil

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 1 1/2 cups arborio rice

  • 1/2 cup white wine

  • 4 to 5 cups chicken stock (or vegetable stock)

  • salt and pepper

  • 1 Delicata squash, cut in half, seeds removed, and sliced 1/2” thin

  • Garnish with grated Parmesan cheese and chopped parsley

Pre-heat oven to 350°F. Line a sheet tray with parchment paper

In a medium sized Dutch oven or heavy pot warm the olive oil over medium-high heat. Add the onion and cook for 2 to 4 minutes or until translucent. Add the garlic and rice and cook for another minute or until rice is coated with the oil and shiny. 

Stir in the white wine, 4 cups chicken broth and big pinch of salt and pepper. Cover the pot and bake for 35 minutes. 

In a medium bowl, toss the delicata squash with olive oil. Lay the squash in a single layer on the prepared sheet tray and roast squash alongside the risotto for about 20 minutes or until fork tender and the edges are golden brown.

Carefully remove the risotto and stir in 1/2 cup chicken broth. (adding remaining chicken broth if rice is dry.) Fold in the squash and taste for salt and pepper.

Serve risotto with Parmesan cheese and chopped parsley. 

Makes 4 to 6 servings.