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bowl of baked squash risotto next to the baking dish and a grey tray, shot from above

Baked Squash Risotto Recipe

A fuss free, low maintenance way of making a traditionally ‘difficult’ dish. One pot simple recipe.
Course Dinner
Cuisine Italian
Keyword Baked Risotto, Squash Risotto
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 368 kcal

Ingredients

  • 1 tbsp vegan butter
  • 1 small red onion diced small
  • 3 garlic cloves minced
  • 1 tbsp dried thyme
  • 1 tsp dried rosemary
  • 1 ½ cups Arborio rice
  • 180 ml dry white wine
  • 400 g butternut squash cubed
  • 4 cups vegetable stock
  • 80 g spinach roughly chopped
  • Vegan parmesan to serve

Instructions

  1. Preheat oven to 200c (400F).
  2. In a medium casserole dish or heavy ovenproof pot with a tight-fitting lid, heat vegan butter over medium heat. Ideally you want to do the prep in the same dish you’ll be roasting your casserole in. If not, pick a heavy based pan.
  3. Add onion and garlic and cook, stirring occasionally, until soft, about 3 minutes. Add rosemary and thyme and cook until fragrant, about 1 extra minute.
  4. Add rice and cook for 3-5 minutes, stirring frequently, until opaque.
  5. Then add the wine and cook, stirring, until completely absorbed, about 2-3 minutes.
  6. Finally, add the squash and stock; bring mixture to a boil. Stir in chopped spinach.
  7. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. If you’re using foil rather than a casserole dish with a lid, see notes.
  8. Approximately 5 minutes before it’s ready, remove the lid/ foil and sprinkle the top layer with vegan parmesan (if using). Cover again and return to the oven for the final 5 minutes.

Serve and enjoy!

Recipe Notes

If you’re using foil, pack the dish as tight as you can, but expect it to take much longer. I tried this with foil to make sure it would work. It did, but it took around 45-50 minutes rather than 20-25.