Risotto is one of my favorite comfort foods, but its time consuming and somewhat high maintenance this ONE POT oven risotto takes away some of the intimidation factor of making traditional risotto.
Butternut Squash Risotto
INGREDIENTS
- 2 tablespoons extra-virgin olive oil
- 2 medium yellow onions, finely diced
- 1 teaspoon fine sea salt, plus more as needed
- 5 to 7 cups vegetable broth go with a less salty broth
- 4 cloves garlic, minced
- 1/2 cup White wine
- 1/4 cup lightly packed fresh sage leaves, julienned
- 2 pounds butternut squash, peeled, seeded and cut into 1/4-inch cubes
- 2 1/2 cups arborio rice
- 1/2 cup Vegan parm, plus more for garnish
- 1/2 cup coconut milk
DIRECTIONS
Preheat the oven to 425 degrees.
Heat the oil in a large oven safe pot (I like my dutch oven for this) on medium heat. Add the onions and salt and cook, stirring frequently, until the onions are translucent and slightly caramelized, 10 minutes, add the wine to deglaze the pan. Stir in the garlic and sage and cook until fragrant, 2 minutes.
Add the squash and rice stir around for three minutes to toast the rice for nutty flavor. Then add 5 cups of the broth. Stir well, cover, transfer to the oven and bake for 20 minutes.
Remove from the oven, stir once and check the liquid levels. If the broth is not still covering the rice, add 1 cup or so of broth and return the pot to the oven to continue baking. Check every 15 minutes until the rice is tender and the risotto is creamy and loose but not runny. If it seems too stiff, stir in a little broth to loosen slightly. The risotto should cook for about 60 minutes total. Once the risotto is out of the oven, stir in some coconut milk. Taste, and add more salt, as needed.