Prep Time
10 Mins
Cook Time
46 Mins
Yield
8 servings (serving size: about 2/3 cup)

The traditional method for making creamy risotto involves adding the stock or broth to the rice 1/2 cup at a time and stirring constantly. This "hands-off" version calls for baking the rice mixture in a Dutch oven instead of cooking it on the stovetop. We got great results using a cast-iron Dutch oven, but you can use any type of ovenproof Dutch oven. It needs to be one that does not have plastic handles.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

. Heat oil in an ovenproof Dutch oven over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Stir in rice. Add wine; cook 2 minutes or until wine evaporates, stirring constantly. Add broth and squash to pan, and bring to a boil. Cover, reduce heat, and simmer 5 minutes.

Step 3

. Remove rice mixture from heat; stir in cheese and remaining ingredients. Cover and bake at 400° for 30 minutes or until liquid is almost completely absorbed. Stir gently before serving.

Oxmoor House Healthy Eating Collection

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