Baked Risotto With Winter Squash

Baked Risotto With Winter Squash

This is not a classic stirred risotto, in which broth is added little by little, requiring the cook to stir and stir. Instead, the rice is tossed with squash and cheese then baked under a layer of bread crumbs until fragrant and browned on top. Welcome as a hearty meatless main course, it may also be served alongside a roasted chicken. Use any kind of hard winter squash, such as butternut, kabocha or Hubbard. Here are more <a href="http://cooking.nytimes.com/68861692/424915-great-risottos">great risotto recipes</a>.

Ingredients

  • 1/2 pound winter squash
  • 1 pound Carnaroli or Arborio rice
  • 4 tablespoons butter

    plus 2 tablespoons for greasing dish

  • 1 medium onion

    diced, about 1 cup

  • 1 medium leek

    white and tender green part, diced, about 1 cup

  • Pinch of saffron

    optional

  • Salt and pepper
  • 3 cups squash broth or chicken broth

    hot, see note

  • 8 ounces Gruyère or Fontina

    grated, about 2 loosely packed cups

  • 1 cup fresh ricotta
  • 4 ounces Parmesan

    grated, about 3/4 cup

  • 2 teaspoons lemon zest
  • 1 cup coarse dry bread crumbs
  • 3 tablespoons chopped parsley

Directions

  1. 1

    Peel squash and cut into very thin slices, 1/16-inch thick. Then cut slices into flat 2-inch squares. (Reserve the scraps, including peels, to make squash stock if desired.)

  2. 2

    Bring a large pot of salted water to a boil. Add rice and let simmer for 8 minutes so it is parcooked, with the grains still hard in the center. Drain rice in a colander, rinse with cold water, then spread on a baking sheet to cool. Heat oven to 375 degrees.

  3. 3

    In a Dutch oven, melt 4 tablespoons butter over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add leek and saffron, if using, and stir to coat. When leek is softened but still green, after 2 minutes, add squash, stir to coat and turn off heat. Season well with salt and pepper.

  4. 4

    Add parcooked rice, hot broth, Gruyère, ricotta, Parmesan and lemon zest, mixing gently with a wooden spoon. Pour rice mixture into a buttered 3-quart baking dish.

  5. 5

    Sprinkle top with bread crumbs, pressing down to smooth surface. Bake for 20 to 25 minutes. Tent with foil if necessary. Garnish with parsley just before serving.

Baked Risotto With Winter Squash

Baked Risotto With Winter Squash

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About this Recipe

Tired of endlessly stirring risotto but still crave that creamy, comforting dish? This Baked Risotto With Winter Squash delivers all the rich flavor with a fraction of the effort, letting your oven do the hard work.

Unlike traditional stovetop risottos that demand constant attention, this recipe bakes the rice and squash together. The brilliant technique creates a wonderfully tender, flavorful risotto without the arm workout, then finishes with a beautifully crisp, golden-brown bread crumb topping.

Imagine tender, al dente rice infused with the sweet, earthy notes of winter squash and the savory depth of sautéed leeks and onions. Each spoonful offers a blend of creamy ricotta, sharp Parmesan, and nutty Gruyère or Fontina, all brightened by a hint of lemon zest. The crowning glory is a golden, crunchy crust from the bread crumbs, providing a delightful textural contrast that elevates this hearty dish into something truly special and satisfying. It’s a comforting meal perfect for chilly evenings, providing warmth and complex flavors without being overly heavy.

Feel free to experiment with different hard winter squash varieties like butternut, kabocha, or even Hubbard to find your favorite. If you don't have Gruyère, Fontina makes an excellent substitute, offering a similar melty texture and savory profile. For a richer, more complex flavor, don't skip the optional saffron—it adds a beautiful hue and subtle floral notes. While the recipe suggests squash broth, chicken broth works perfectly too.

This versatile baked risotto makes a fantastic hearty meatless main course, substantial enough on its own. It also serves beautifully as an elegant side dish alongside a succulent roasted chicken, making it ideal for a comforting family dinner or a more special gathering.

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