Baked Squash Risotto
This creamy Baked Squash Risotto has an entire wheel of camembert nestled into the rice and is baked to perfection. Trust me, make this!
Servings: 8 people
Ingredients
For the Delicata Squash
- 1 delicata squash seeds removed, cut into half moons
- 1 tablespoon olive oil
- Kosher salt and freshly ground pepper to taste
For the Risotto
- 3.5 cups cubed butternut squash
- 3 cups vegetable stock
- 2 tablespoons olive oil
- 1 onion finely chopped
- 4 cloves garlic finely chopped
- 4 sage leaves
- 1.5 cups arborio rice
- ¾ cup freshly grated parmesan cheese
- 8 ounce whole camembert cheese top cut into a cross hatch pattern
To Garnish
- 1 tablespoon lemon juice
- 1 cup wild arugula
- 1 tablespoon olive oil
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Preheat the oven to 425°F.
- Roast the sliced delicata squash with salt, pepper and 1 tablespoon of olive oil for 15-20 minutes. Remove and set aside. Reduce the oven to 350°F.
- Place the cubed butternut squash and stock in a pot and bring to a boil. Reduce to a simmer and cook until the butternut squash is fork tender. Remove from heat, carefully puree with an immersion blender and set aside. It should equal 4 cups, if not add stock to make 4 cups worth
- Meanwhile, heat the remaining oil in an oven proof braiser or skillet over medium heat and cook the onion and sage, stirring occasionally, for 5 minutes or until onion softens. Add the garlic and rice; stir to coat and toast for 2 minutes. Carefully pour in the butternut squash mixture and half the parmesan cheese, stir to combine and season to taste
- Cover the dish with foil or a fitted lid. Transfer the risotto to the oven and bake for 15 minutes. Remove and stir gently and add ½ cup of water or stock. Tuck the delicata squash into the braiser, pushing them in slightly; place camembert in the center. Transfer back into the oven and bake for another 20-25 minutes or until the rice is tender
- Combine wild arugula, lemon juice and olive oil in a medium bowl and season to taste. Serve risotto topped with remaining parmesan and accompany with the arugula mixture on top or on the side
Nutrition
Calories: 296kcal | Carbohydrates: 46g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 533mg | Potassium: 497mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7614IU | Vitamin C: 22mg | Calcium: 139mg | Iron: 3mg