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Original video by @justine_snacks — all credit to the creator.

Justine_Snacks

Brown Butter Squash Risotto (Squash-zotto)

A cozy oven-baked risotto with grated squash, butter-fried crispy sage and toasted rice, finished creamy with white wine, Parmesan and ricotta. It's an easy riff on Ina Garten's oven risotto, and the butter browns along the way without any extra effort.

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Ingredients

  • 12 ouncessquash · grated
  • 1/4 cupsalted butter
  • —fresh herbs, such as sage · chopped
  • —risotto rice (Arborio)
  • —broth
  • 1 cupwater · plus more to loosen if needed
  • 1 cupwhite wine
  • 3 ouncesParmesan · grated
  • —ricotta · a little, for creaminess
  • —salt · to taste

Steps

  1. 1

    Grate the squash and chop the herbs.

  2. 2

    Melt 1/4 cup salted butter in an oven-safe pot on the stove, then add the herbs and fry until the sage turns crispy and curly.

  3. 3

    Add the rice and toast it in the butter until the butter browns.

  4. 4

    Pour in the broth, then stir in the grated squash.

  5. 5

    Cover and bake for 45 minutes, until the rice is cooked through.

  6. 6

    Return the pot to very low heat and stir in 1 cup of water, 1 cup of white wine and 3 ounces of Parmesan until creamy.

  7. 7

    Stir in a little ricotta for extra creaminess.

  8. 8

    Adjust the texture by adding water to loosen it or cooking it down longer to thicken it. Season generously with salt and serve.

Creator's notes

This is adapted from Ina Garten's oven-baked risotto. Unlike Ina, she fries the herbs and rice in butter before adding liquid and baking, which gives the risotto a browned-butter flavor. The risotto takes a lot of salt.

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