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Baked Butternut Risotto
The easiest and best way to get a perfect risotto, every time.
Servings: 2
: 781 kcal
Author: Just Jo
Ingredients
  • Half a butternut squash cut into half inch cubes
  • 2 tsp olive oil
  • 1 medium carrot
  • 1 medium leek slit down the middle and checked for dirt
  • 2 ribs celery
  • 2 cloves garlic peeled
  • 2 tsp fresh rosemary finely chopped
  • 1 bay leaf
  • 150 g risotto rice
  • 450 ml stock
  • 4 tbsp finely grated parmesan
  • Knob of butter
Instructions
  1. Preheat the oven to 200˚C and place a shelf low down to accommodate the casserole* dish you cook the risotto in, and one high enough to go over the top and take the tray of butternut.
  2. Place the butternut on a baking tray and spray with oil or trickle on a little olive oil to coat lightly and place in the preheated oven to give it a head start whilst you prepare the risotto.
  3. Place the carrot, leek, celery and garlic in a food processor and pulse until you get a fine, damp confetti.
  4. Heat oil in pan, stir in the processed vegetables. Cook for a couple of minutes then add the bay leaf, rosemary and risotto rice. Cook for a couple more minutes to get the rice well coated in the veg and oil.
  5. Pour in 400ml of the hot stock (I use Kallo very low salt stock cubes), stir well, and bring to the boil - it's crucial to have it up to the boil before you place it in the oven to give it a head start.
  6. Put the lid on your casserole and place on the lower shelf in the oven. Cook for 25 minutes without removing the lid.
  7. In the last five minutes of cooking, sprinkle over about 1tbsp of the parmesan on the butternut.
  8. Remove the risotto from the oven and check for doneness - you may want to add the remaining stock at this point if it looks too dry.
  9. Stir in the butter and remaining parmesan followed by the butternut cubes. Season if needed and eat!
Recipe Notes

* = You need a hob safe and oven proof casserole dish to make this sort of risotto.
Different brands of risotto rice take different times to cook, so you may need to add or subtract a little cooking time but don't be tempted to take it out of the oven too early to check or it will lose temperature and take too long to cook. If you have too much liquid, simply reduce it on the stove when the rice is cooked but bare in mind, it will continue to absorb the stock as it sits.