Wednesday, May 3, 2017

Butternut Squash and Sage Oven Risotto

My mother made this for me when I was in recovery from surgery. I liked it. It makes a lot, though. Short-grain is in bold because it really needs short grain rice.

2 Tbsp Extra-Virgin Olive Oil
2 onions, diced
1 tsp sea salt
5 - 7 cups vegetable broth
4 garlic cloves, chopped
1/4 cup lightly packed fresh sage leaves, thinly sliced
2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes
2 1/2 cups short-grain brown rice


  1. Preheat oven to 350 degrees.
  2. Heat olive oil in a large Dutch oven.
  3. Add onions and salt, stirring frequently, cook until the onions are translucent and slightly caramelized, about 10 minutes over medium heat. Add a little broth if the pot becomes too dry.
  4. Stir in the garlic and sage, cooking until fragrant.
  5. Add the squash, rice, and 5 cups of the broth.
  6. Stir well, cover, and transfer to the oven.
  7. Bake for 20 minutes.
  8. After 20 minutes, stir once and check liquid levels. If the broth is not still covering the rice, add 1 cup or so of the broth, then cover and return to baking.
  9. Check every 15 minutes or so until the rice is tender and the risotto is creamy and loose but not runny.
  10. If the risotto seems too stiff, stir in a little broth to loosen slightly.
  11. The risotto should cook for about 90 minutes.


  • Serves 8.
  • You can pre-soak the rice overnight. Cook time will reduce to 60 minutes.
  • Recipe was adapted from the Omaha World Herald newspaper recipe page.

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