Dyan Johnson's Baked Risotto with Butternut Squash, Sage and Almonds

from America's Test Kitchen
Serves 6 to 8
Prep Time: 5 minutes
Total Time: 50 minutes

1.5 pounds butternut squash, peeled, seeded and cut into 1/2 inch pieces
3 ½ cups low-sodium chicken broth
2 bay leaves
4 tablespoons unsalted butter
1 onion minced
Salt
2 cups Arborio rice
3 garlic cloves, minced
Pinch of nutmeg
1/8 teaspoon saffron threads (optional)
½ cup dry white whine
1 ½ teaspoons minced fresh sage
2 ounces Parmesan cheese, grated (1 cups)
¾ cup toasted sliced almonds

Heat oven to 400 degrees. Bring the broth and bay leaves to a simmer in a medium saucepan over medium-high heat. Cover and keep the broth warn over the lowest possibly heat.

Melt butter in a large saucepan over medium heat. Add the onion and ½ teaspoon salt and cook until lightly browned, about 9 minutes. Stir in the rice and cook until the edges begin to turn translucent, about 3 minutes. Stir in the garlic, nutmeg, sage and saffron (if using) and cook until fragrant, about 15 seconds. Add the wine and cook, stirring frequently, until it is completely absorbed, about 2 minutes.

Spread the rice mixture and butternut squash into a 9x13 dish. Pour warm broth over the top. Bake until the rice is tender and the liquid is absorbed, 25-35 minutes.

Stir in Parmesan. Season with salt and pepper to taste.

Notes: I don’t use wine and add ½ cup more broth.