Back to Butternut Squash Baked Risotto All Reviews for Butternut Squash Baked Risotto - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Butternut Squash Baked Risotto Recipe Summary prep: 20 mins total: 45 mins Servings: 4

Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil 2 shallots, diced small 2 garlic cloves, minced 1 teaspoon fresh thyme, leaves 1 1/2 cups Arborio rice Coarse salt and ground pepper 1/2 cup dry white wine 1 medium butternut squash (2 pounds), peeled and diced medium (4 cups) 4 cups low-sodium vegetable broth 1 bunch black (Tuscan) or curly kale, tough stems removed, cut crosswise into 1/2-inch-thick strips Grated Parmesan, for serving

Cook’s Notes To save time, cut up the squash earlier in the week and refrigerate it in a zip-top bag.

Gallery Butternut Squash Baked Risotto

Recipe Summary prep: 20 mins total: 45 mins Servings: 4

Butternut Squash Baked Risotto

Butternut Squash Baked Risotto

Butternut Squash Baked Risotto

Recipe Summary prep: 20 mins total: 45 mins Servings: 4

Recipe Summary

prep: 20 mins total: 45 mins

Servings: 4

prep: 20 mins

total: 45 mins

prep:

20 mins

total:

45 mins

Servings: 4

4

Ingredients

Ingredients

  • 2 tablespoons extra-virgin olive oil 2 shallots, diced small 2 garlic cloves, minced 1 teaspoon fresh thyme, leaves 1 1/2 cups Arborio rice Coarse salt and ground pepper 1/2 cup dry white wine 1 medium butternut squash (2 pounds), peeled and diced medium (4 cups) 4 cups low-sodium vegetable broth 1 bunch black (Tuscan) or curly kale, tough stems removed, cut crosswise into 1/2-inch-thick strips Grated Parmesan, for serving

Directions

Preheat oven to 400 degrees. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.

Cook’s Notes To save time, cut up the squash earlier in the week and refrigerate it in a zip-top bag.

Cook’s Notes

To save time, cut up the squash earlier in the week and refrigerate it in a zip-top bag.

Reviews (10)

 Add Rating & Review     455 Ratings   5 star values:        87    4 star values:        180    3 star values:        120    2 star values:        56    1 star values:        12

Load More Reviews

Reviews (10)

Add Rating & Review     455 Ratings   5 star values:        87    4 star values:        180    3 star values:        120    2 star values:        56    1 star values:        12

Add Rating & Review

455 Ratings 5 star values: 87 4 star values: 180 3 star values: 120 2 star values: 56 1 star values: 12

455 Ratings 5 star values: 87 4 star values: 180 3 star values: 120 2 star values: 56 1 star values: 12

455 Ratings 5 star values: 87 4 star values: 180 3 star values: 120 2 star values: 56 1 star values: 12

  • 5 star values: 87 4 star values: 180 3 star values: 120 2 star values: 56 1 star values: 12

    Martha Stewart Member     Rating: 4 stars       01/03/2016   This is the best recipe for risotto! Not having to watch and stir constantly is simply fantastic. I can make this on a week night. I make without kale - just my preference - and it still comes out perfect every time.  

Martha Stewart Member     Rating: Unrated       11/20/2015   This will be my fourth vegetarian Thanksgiving and this recipe is quite tasty. I haven't missed turkey. For fun (kids will also like it) listen to this fairly new Thanksgiving song: www.youtube.com/watch?v=pvIFDhZ3Ejw  

Martha Stewart Member     Rating: 4 stars       03/14/2015   Just made it without the wine. I used chicken broth. It's delicious!  

Martha Stewart Member     Rating: Unrated       01/10/2013   This was surprisingly delicious! I omitted the white wine because I didn't have any and I used brown rice. I also omitted the parmesan since I'm cutting back on animal products. Turned out fantastic! I agree that the serving estimation is off - unless it's supposed to be the entire meal (which would be fine by me) If it's a side dish then yes, it would serve more like 8.  

Martha Stewart Member     Rating: Unrated       03/18/2012   Further to my last comment, I also used asiago cheese instead of parmesan, and it was delicious. I also used one tbsp of unsalted butter and one tbsp of oil, rather than 2 tbsp of oil.  

Martha Stewart Member     Rating: Unrated       03/18/2012   I enjoyed this dish and so did the other people at the potluck I brought it to. However, in the future I would do a smaller dice for the butternut squash, and mine needed more broth and more than 20 minutes in the oven (more like 40 mins. in total, especially if you plan to serve it shortly after removing it from the oven). Also, I used ginger ale instead of white wine and you would never know the difference!  

Martha Stewart Member     Rating: 4 stars       11/27/2011   Made this recipe for Thanksgiving. Had a lot of compliments on it. This says it serves 4 but that has to be wrong. Those portions would be huge! This serves at least 8.  

Martha Stewart Member     Rating: Unrated       10/20/2011   I'd like to make this for a dinner party, but wondering what kind of meat you'd suggest serving it with? I'm a vegetarian so I don't often cook meat unless I have guests, so if anyone has any simple suggestions that would be great!  

Martha Stewart Member     Rating: 5 stars       09/12/2011   I loved this recipe. So easy, so healthy.... I made it last winter, and I'm looking it up to make it again!  

Martha Stewart Member     Rating: Unrated       12/07/2010   Made this last night - very easy and so good!

    Martha Stewart Member

    Rating: 4 stars 01/03/2016

This is the best recipe for risotto! Not having to watch and stir constantly is simply fantastic. I can make this on a week night. I make without kale - just my preference - and it still comes out perfect every time.

Rating: 4 stars

Rating: Unrated 11/20/2015

This will be my fourth vegetarian Thanksgiving and this recipe is quite tasty. I haven’t missed turkey. For fun (kids will also like it) listen to this fairly new Thanksgiving song: www.youtube.com/watch?v=pvIFDhZ3Ejw

Rating: Unrated

Rating: 4 stars 03/14/2015

Just made it without the wine. I used chicken broth. It’s delicious!

Rating: Unrated 01/10/2013

This was surprisingly delicious! I omitted the white wine because I didn’t have any and I used brown rice. I also omitted the parmesan since I’m cutting back on animal products. Turned out fantastic! I agree that the serving estimation is off - unless it’s supposed to be the entire meal (which would be fine by me) If it’s a side dish then yes, it would serve more like 8.

Rating: Unrated 03/18/2012

Further to my last comment, I also used asiago cheese instead of parmesan, and it was delicious. I also used one tbsp of unsalted butter and one tbsp of oil, rather than 2 tbsp of oil.

I enjoyed this dish and so did the other people at the potluck I brought it to. However, in the future I would do a smaller dice for the butternut squash, and mine needed more broth and more than 20 minutes in the oven (more like 40 mins. in total, especially if you plan to serve it shortly after removing it from the oven). Also, I used ginger ale instead of white wine and you would never know the difference!

Rating: 4 stars 11/27/2011

Made this recipe for Thanksgiving. Had a lot of compliments on it. This says it serves 4 but that has to be wrong. Those portions would be huge! This serves at least 8.

Rating: Unrated 10/20/2011

I’d like to make this for a dinner party, but wondering what kind of meat you’d suggest serving it with? I’m a vegetarian so I don’t often cook meat unless I have guests, so if anyone has any simple suggestions that would be great!

Rating: 5 stars 09/12/2011

I loved this recipe. So easy, so healthy…. I made it last winter, and I’m looking it up to make it again!

Rating: 5 stars

Rating: Unrated 12/07/2010

Made this last night - very easy and so good!

All Reviews for Butternut Squash Baked Risotto

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Butternut Squash Baked Risotto

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest