Butternut Squash Oven Risotto
Squash and beer make my risotto different and delicious. Plus, cooking it in the oven cuts down on hands-on time making it. Win-win. —Katie Ferrier Gage, Houston, TX
Ingredients
- 6 cups cubed peeled butternut squash (1 inch)
- 4 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 carton (32 ounces) chicken broth
- 1 cup water
- 1 small onion, chopped
- 2 cups uncooked arborio rice
- 2 garlic cloves, minced
- 1 cup beer
- 2 tablespoons butter
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground nutmeg
- 1 cup grated Parmesan cheese
Reviews
My first risotto! I did not have any trouble with the recipe, although I can't compare it to a traditional stove-top risotto. I made two changes: I microwaved frozen butternut squash rather than fresh roasted, and I cooked it in a convection oven for less time than the recipe said (17 minutes). We enjoyed it, although it made a lot.
This recipe is NOT a time saver. I have been working on this an hour and a half and I'm a trained chef! I followed the recipe and instructions to a T and my risotto is still trying to absorb the liquid to continue with the recipe. I will finish but no matter how good it turns out to be, I agree with ReneeMurby and will go back to the traditional method of making risotto. This recipe is way too much trouble and definitely not a timesaver. Don't bother with it.
Taste good. Different. I used a pumpkin beer. I liked that I didn't have to stand by and ladle the broth in. I did enjoy it but I will likely stick with the traditional method of making a risotto.
I sooooo want to make this for Thanksgiving! Dad is coming home after open heart surgery and months in rehab, so I want my menu to be uber special! One problem though....your directions (for the first time) are not clear. Could you please review and get back to me? My specific question regards the rack above the squash, and if it is still in the oven at that point?