BAKED RISOTTO WITH WINTER SQUASH
This is not a classic stirred risotto, in which broth is added little by little, requiring the cook to stir and stir. Instead, the rice is tossed with squash and cheese then baked under a layer of bread crumbs until fragrant and browned on top. Welcome as a hearty meatless main course, it may also be served alongside a roasted chicken. Use any kind of hard winter squash, such as butternut, kabocha or Hubbard. Here are more great risotto recipes.
Provided by David Tanis
Categories dinner, lunch, casseroles, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Peel squash and cut into very thin slices, 1/16-inch thick. Then cut slices into flat 2-inch squares. (Reserve the scraps, including peels, to make squash stock if desired.)
- Bring a large pot of salted water to a boil. Add rice and let simmer for 8 minutes so it is parcooked, with the grains still hard in the center. Drain rice in a colander, rinse with cold water, then spread on a baking sheet to cool. Heat oven to 375 degrees.
- In a Dutch oven, melt 4 tablespoons butter over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add leek and saffron, if using, and stir to coat. When leek is softened but still green, after 2 minutes, add squash, stir to coat and turn off heat. Season well with salt and pepper.
- Add parcooked rice, hot broth, Gruyère, ricotta, Parmesan and lemon zest, mixing gently with a wooden spoon. Pour rice mixture into a buttered 3-quart baking dish.
- Sprinkle top with bread crumbs, pressing down to smooth surface. Bake for 20 to 25 minutes. Tent with foil if necessary. Garnish with parsley just before serving.
Nutrition Facts : @context http, Calories 617, UnsaturatedFat 10 grams, Carbohydrate 65 grams, Fat 28 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 16 grams, Sodium 699 milligrams, Sugar 4 grams, TransFat 0 grams
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mina re
[email protected]Overall, I thought this recipe was a good starting point. With a few tweaks, I think it could be a really great dish.
Umer Seid
[email protected]I thought this dish was just okay. It wasn't bad, but it didn't wow me either.
Sojol Malla
[email protected]This recipe was a little too time-consuming for me. I prefer recipes that are quicker and easier to make.
Rudy Wilson
[email protected]I'm not a big fan of winter squash, but I really enjoyed this dish. The risotto was creamy and flavorful, and the squash added a nice sweetness.
Kaleb Spivey
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Asfaq Arain
[email protected]I love the combination of winter squash and risotto. It's such a comforting and flavorful dish.
Dangaladima Tv
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Sawda C/raxmaan
[email protected]I followed the recipe exactly, but my risotto turned out too soupy. I'm not sure what I did wrong.
Naeem Zaib
[email protected]The risotto was a bit bland. I think it needed more seasoning.
Phillip Bell
[email protected]This risotto was delicious, but it was a little too rich for my taste. I think I'll try using less butter next time.
Lila Taylor
[email protected]I made this recipe for a dinner party and everyone loved it. It's a really impressive dish that's also surprisingly easy to make.
Riaan Adendorff
[email protected]This dish is a great way to use up leftover winter squash. I had some butternut squash that was about to go bad, and this recipe was the perfect way to use it up.
Tina Downes
[email protected]I've never made risotto before, but this recipe was easy to follow and turned out perfectly. I'll definitely be making it again!
Evanson Wakuthii
[email protected]This baked risotto with winter squash was a total hit! The flavors were so well-balanced and the texture was creamy and comforting.