45 minutes
A cozy and delicious oven-baked risotto featuring tender butternut squash, aromatic rosemary, and a topping of candied rosemary walnuts.
Unsalted Butter, divided
tablespoons
Large Yellow Onion, diced
each
Rosemary Leaves, finely chopped
teaspoons
Butternut Squash, peeled, seeded, and diced
cups
Sea Salt, divided
teaspoons
Arborio Rice
0 oz
cups
White Wine, divided
cups
Parmesan Cheese, finely grated
0 oz
Candied Rosemary Walnuts
as needed
Gorgonzola Cheese, crumbled (optional)
0 oz
1. Sauté Onions and Rosemary
Preheat a large skillet over medium heat and melt 30 g of unsalted butter. Add the diced onion and chopped rosemary, and sauté for about 15 minutes until the onion is soft and the rosemary is fragrant.
2. Cook Butternut Squash
Add the diced butternut squash to the skillet along with 0.5 teaspoon of sea salt. Cook for about 5 minutes until the squash starts to become tender.
3. Prepare Baking Dish
In a 13 x 9-inch (33 x 23 cm) baking dish, combine the arborio rice, chicken or vegetable stock, 120 ml of white wine, the remaining 30 g of unsalted butter, and 1 teaspoon of sea salt. Stir and place in a cold oven. Set the oven to 400°F (200°C) and bake for 30 minutes, stirring once halfway through.
4. Finish Risotto
Remove the risotto from the oven and immediately stir in the remaining 120 ml of white wine and the grated Parmesan cheese, ensuring the cheese is fully incorporated.
5. Serve with Toppings
Serve the risotto warm, topped with candied rosemary walnuts and crumbled Gorgonzola cheese if desired.
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