Cook's Hideout: Baked Risotto with Butternut Squash & Kale

April 22, 2013

Baked Risotto with Butternut Squash & Kale

Blogging Marathon# 27: Week 3/ Day 7
Theme: Seasonal Dishes - Winter Entree

Dish: Baked Risotto with Butternut Squash & Kale
Winter is not one of my favorite seasons. But over the course of last 10 years, I've started to appreciate the holiday spirit and the festivities that winter brings. I still don't like snow and shoveling. Winter means cozying up in the house with a big bowl of soup and a chunk of bread. But winter also brings the much awaited holidays and tons of yummy and sometimes not so healthy food.

Today I have a risotto recipe that is much easier and faster to make when compared to the traditional stirring method, all you have to do is par-cook the rice on the stove top and then bake it off in the oven until rice is tender and cooked through.

If you have a dutch oven that is oven safe, then this is a one-pot dish that is perfect for any holiday dinner table. If you don't, then transfer to a baking dish after cooking on the stove top.
Recipe is from the cookbook "Meatless" by Martha Stewart Living. For another quick and easy variation for risotto, I have a recipe for pressure cooker risotto here.

Butternut Squash - 1 medium size, peeled and cubed, about 4 cups
Kale - 1 bunch, tough stems removed and chopped
Red onion - 1 small, finely chopped (or use 2 shallots)
Arborio Rice - 1½cups
Vegetable Stock - 4cups
Garlic - 2 cloves
Red pepper flakes - ½tsp (or to taste)
Fresh Thyme leaves - 1tsp
Dry white Wine - ½cup (I didn't use any wine)
Parmesan cheese - for sprinkling on top (optional)
Salt and Pepper - to taste

  • Preheat oven to 400°F. 
  • In a medium oven safe dutch oven or other heavy bottomed pan, heat 2tbsp olive oil over medium heat. Add onions and cook, stirring occasionally, until translucent, about 3 minutes. 
  • Add garlic and thyme and cook until fragrant, about 1 minute.
  • Add rice and cook, stirring frequently, until edges are translucent, about 3 minutes. Season with salt and pepper.
  • Add wine and cook, stirring, until wine is completely absorbed, about 2 minutes.
  • Add butternut squash and stock, bring the mixture to a boil. Stir in Kale.
  • Cover with lid (or with parchment, then foil); transfer to oven, and bake until rice is tender and has absorbed most of the liquid, about 20 minutes. 
  • Serve hot, sprinkled with cheese.
Lets check out what my fellow marathoners have cooked up for BM# 27


  1. Became a fan of your pictures.lovely bowls.

  2. Love ur blue props,super cute and catchy, btw the baked risotto with squash and kale looks very pleasing,colourful and healthy definitely.

  3. Rich healthy recipe more over loved ur blue bowl set....

  4. Most of the ingredients are not available in India..Shame - cos I would have loved to try this recipe..The rice looks very nice!

  5. I miss the cozy winter weather here in singspore. Risotto looks nice!

  6. i like risotto with veggies, ofcourse, the one's u mentioned are not available in india, but loved to eat it visually here, the dish is very pretty, nice colors

  7. Sounds interesting! You sure come up with some interesting combos!!

  8. Risotto looks great. I love your cute blue bowls and pic.

  9. Healthy combo, one pot meal.. Nice presentation.

  10. Risotto looks super delicious and love the blue bowls

  11. Love the bakeware and the dish looks so appealing in them.

  12. Looks so good. I'm tempted to try this with all sorts of replacements: spinach for kale, pumpkin for squash, and dried for fresh thyme


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