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Baked Risotto with Butternut Squash, Sage, and Almonds

Recipes for baked risotto abound, but few come close to matching the creamy texture or depth of flavor of classic stovetop risotto. Could we get closer? Here’s what we discovered:

  • You can finish the risotto in the oven, but it still needs to be started on the stovetop. As with classic risotto, sauté the onions and toast the rice before transferring it to a baking dish and adding warm broth.
  • Use much less broth than you would for stovetop risotto, and add it to the broth when warm.
  • Bake in a hot oven (400 degrees) until the rice is tender.
  • Add lots of Parmesan cheese for its rich flavor and to improve the rice’s creamy consistency. Use imported Parmesan cheese for the best flavor. And grate it fresh--pre-grated cheese can be dry and bland.
  • Cut into 1/2-inch pieces, the squash will cook through in the time it takes for the rice to cook.

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