Hello everyone! Hopefully you’re not being bombarded with a snow/rain mix. It’s making me want to stay indoors for a while. Anyway, I want to apologize for not having pictures of the tasties I’ve been making. There will be snapshots soon, I promise!
This is a simple baked risotto with little cubes of butternut squash. You can omit the squash and just add garlic, fresh basil, and seasonings to make a creamy, low maintenance risotto. If you’ve ever made risotto before, you know stirring at the stove is tiring and only marginally worth it.
- 4 cups water + 2 vegetable bouillon cubes (or 1 quart broth)
- 2 cups arborrio rice
- 1 cup butternut squash, chopped
- 1/2 half small yellow onion (or 2 shallots), diced
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp curry
- Salt and pepper to taste
- Preheat oven to 350 F.
- In a large (2 qt?), deep casserole dish, combine diced squash, onions, rice, and broth.
- Add seasonings.
- Cover with foil, bake for 45-60 minutes. Every 15 minutes, stir.
- In the last 15 minutes, pour one more cup of water into the dish and stir. This will make the risotto creamy.* The squash and the rice should be tender at this point!
- Let sit for 5-10 minutes. Enjoy!
*The squash will absorb a lot of the moisture that makes the rice creamy. I like to think of the water as an activation for the super starchiness.