Baked Squash Risotto with a Crispy Crumb Topping
This baked, no-stir risotto stars a rich, sweet Acorn squash, and the cooking water for the squash gets used as broth, which further amps up the pumpkin flavour. This would also be terrific made with sugar pumpkins.
Ingredients
SQUASH PURÉE AND STOCK
- 1 Acorn squash 1 1/2 lbs (680 g), washed with skin on Vegetables Compliments of Lee and Maria’s Market
- 5 cups 1.25 L water
- 1/2 tsp 2 mL salt
RISOTTO
- 1 cup 250 mL thinly sliced onion Vegetables Compliments of Lee and Maria’s Market
- 3 tbsp 45 mL unsalted butter, divided
- 1 cup 250 mL coarsely grated zucchini Vegetables Compliments of Lee and Maria’s Market
- 1 1/2 cups 375 mL arborio rice
- 1/2 cup 125 mL dry white wine
- 1 1/2 tsp 7 mL salt
- 1/2 tsp 2 mL freshly ground pepper
- 1/2 cup 125 mL grated Pecorino Romano cheese
TOPPING
- 1/4 cup 60 mL light olive oil Olive Oils Compliments of Dressed by an Olive
- 4 large sage leaves plus more to garnish
- 1/2 cup 125 mL seasoned bread crumbs
Instructions
- For the squash purée and stock, cut squash in quarters and scoop out seeds. Place in a large pot with water and salt. Bring to a boil and reduce heat to simmer. Simmer until squash is soft, about 10 minutes. Remove squash with a slotted spoon and place, skin-on, in a blender. Purée until creamy. Reserve 3 cups (750 mL) stock and keep hot. Remaining stock can be stored in an airtight container in the fridge for 4 to 5 days.1 Acorn squash, 5 cups 1.25 L water, 1 1/2 tsp 7 mL salt
- Preheat oven to 350°F`(177°C).
- In a large Dutch oven with a lid, add onions, 1 tbsp (15 mL) unsalted butter, grated zucchini, rice, wine, 2 cups (500 mL) squash purée and 3 cups (750 mL) squash stock. Season with salt and pepper. Stir to combine. Cover with lid and bake until rice is tender, 45 to 50 minutes.1/2 tsp 2 mL salt, 1 cup 250 mL thinly sliced onion, 3 tbsp 45 mL unsalted butter, divided, 1 cup 250 mL coarsely grated zucchini, 1 1/2 cups 375 mL arborio rice, 1/2 cup 125 mL dry white wine, 1/2 tsp 2 mL freshly ground pepper
- While risotto is baking, make topping. In a small saucepan, heat oil over medium-high heat. Add sage leaves and fry until crisp, about 30 seconds. Remove with a slotted spoon; drain on paper towel. Add bread crumbs and cook, stirring, until golden, about 1 minute. Remove from heat. Finely crush four sage leaves and mix into bread crumbs.1/4 cup 60 mL light olive oil, 1/2 cup 125 mL seasoned bread crumbs, 4 large sage leaves plus more to garnish
- Remove risotto from oven and stir well. Stir in remaining 2 tbsp (30 mL) butter and cheese. It should have a creamy consistency and will start to thicken as it sits, covered, about 5 to 7 minutes.1/2 cup 125 mL grated Pecorino Romano cheese
- Plate risotto and top with topping. Garnish with extra crispy sage leaves, if using.4 large sage leaves plus more to garnish
Notes
Serves 6 as a main, or 8 as a side
Vegetables Compliments of Lee and Maria’s Market
Olive Oils Compliments of Dressed by an Olive
