Baked Risotto with Butternut Squash, Sage and Almonds

America's Test Kitchen

Serves 6 to 8

Prep Time: 5 minutes

Total Time: 50 minutes

1.5 pounds butternut squash, peeled, seeded and cut into 1.2 inch pieces

3 ½ cups low-sodium chicken broth

2 bay leaves

4 tablespoons unsalted butter

1 onion minced

   Salt

2 cups Arborio rice

3 garlic cloves, minced

Pinch of nutmeg

1/8 teaspoon saffron threads (optional)

½ cup dry white whine

1 ½ teaspoons minced fresh sage

2 ounces Parmesan cheese, grated (1 cups)  

¾ cup toasted sliced almonds

Heat oven to 400 degrees. Bring the broth and bay leaves to a simmer in a medium saucepan over medium-high heat. Cover and keep the broth warn over the lowest possibly heat.

Melt butter in a large saucepan over medium heat. Add the onion and ½ teaspoon salt and cook until lightly browned, about 9 minutes. Stir in the rice and cook until the edges begin to turn translucent, about 3 minutes. Stir in the garlic, nutmeg and saffron (if using) and cook until fragrant, about 15 seconds. Add the wine and cook, stirring frequently, until it is completely absorbed, about 2 minutes.

Spread the rice mixture and butternut squash into a 9x13 dish. Pour warm broth over the top. Bake until the rice is tender and the liquid is absorbed, 25-35 minutes.

Stir in Parmesan. Season with salt and pepper to taste.

Notes: I used no wine and ½ cup more broth.

I also used half the butter and cheese and it still tasted great.