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.
Oxmoor House JANUARY 2008
Preheat oven to 400°.
. 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.
. 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.
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Baked Butternut Squash Risotto recipe
