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Butternut Squash Baked Risotto

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

  • prep: 20 mins
    total time: 45 mins
  • servings: 4

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

  1. Step 1

    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.

Source
Everyday Food, November 2010

Reviews (8)

  • 2 Feb, 2013

    Butternut Squash Baked Risotto
    Russell's Saturday Dinner
    Nutritious and Delicious!

  • 10 Jan, 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.

  • 18 Mar, 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.

  • 18 Mar, 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!

  • 27 Nov, 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.

  • 20 Oct, 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!

  • 12 Sep, 2011

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

  • 7 Dec, 2010

    Made this last night - very easy and so good!