If you love risotto but don’t enjoy the constant attention it requires, this may become your new favorite recipe. The super creamy rice starts on the stove but cooks in the oven without any extra fuss. Creamy kabocha squash adds a lovely flavor and color making this simple dish worthy of any special occasion.
Ingredients:
- 1 medium kabocha or acorn squash (about 3 pounds), halved and seeded
- 4 tablespoons olive oil, plus more for roasting squash
- 2 teaspoons salt, plus more for seasoning squash
- 1 cup chopped onion (about 1 medium onion)
- 4 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as sauvignon blanc
- 5 cups heated vegetable stock, divided
- 1 cup grated fresh Parmesan cheese
- 2 tablespoons butter
- 1 teaspoon freshly ground pepper
- Garnish (optional):
- Roasted pumpkin seeds
- Balsamic glaze
Directions:
Preheat oven to 375 degrees F.
Rub the cut side of squash with a drizzle of oil and salt; place cut side down on small baking pan lined with parchment. Place pan in the oven, leaving space for the Dutch oven. Roast until a sharp knife pierces squash with little to no resistance, about 35 to 40 minutes.
Add 4 tablespoons oil to large, oven-safe Dutch oven over medium-high heat. Saute onion until softened, about 5 minutes. Add garlic and cook another minute. Add rice and stir to coat with oil. Add wine and 3 1/2 cups stock, cover, and cook in the oven for 20 to 25 minutes or until liquid is mostly absorbed and rice is still al dente.
Scoop flesh from roasted squash and stir into rice. Add remaining stock as well as Parmesan, butter, pepper, and remaining 2 teaspoons salt and stir vigorously for 1 to 2 minutes until rice is very creamy. Taste and adjust salt and pepper to preference.
Garnish with a drizzle of balsamic glaze and roasted pumpkin seeds, if desired. Serve immediately.
