Baked Risotto With Winter Squash

The comments here are instructive as to why we should be measuring in grams. This dish was wonderful. I used 1 cup of Arborio rice (1/2 lb) and cut most of the ingredients in half except for the squash (delicata) and the saffron. I used turkey stock. It turned out delicious, with a sofrito-like crust. I mixed the ingredients in the pan I had fried the onions in and then placed it in the oven, baked for 20 minutes, and then covered the dish and turned off the oven as I finished preparing dinner.

After reading the comments I did a few things to try to bring more flavor. I went non-vegetarian and added 1/4 pound cubed prosciutto and used chicken stock. I caramelized the onions and leeks and oven roasted the squash. It turned out fantastic and I would definitely make it again. plus it makes a full casserole dish so lots of leftovers for a busy work week. Next time I would add the breadcrumbs after it bakes for awhile so they don't get sopping wet at the beginning.

I'm with the roughly half of commenters who think this is a bomb. I made some substitutes that didn't work (gluten free cornbread stuff is NOT "good enough" close to breadcrumbs, Funder), but even if I'd followed directions perfectly, it would still be bland and a bit of a disgrace to arborio rice. It shouldn't be called a risotto - and really, NYT Cooking staff, fix that ridiculous "1 pound rice" before some newbie makes a terrible mistake.

Thank you all for your comments! I did 8oz rice and full recipe, small slivers of 1/8" squash, with some fresh rosemary, lots of black pepper, toasted bread crumbs, a bit extra lemon zest and was pleased. Baked for 27 minutes then it waited in the "off" oven for another 10 minutes. Sure made a ton! Serves 12?

I'm going with 1 cup, not 1 pound, rice.

Sorry, did not like this at all. It turned into mush, and had no flavor even though I followed the recipe exactly. It would never substitute for stove top stirred risotto. But nice try...my dogs loved it when I mix what we didn't eat (most of it) with their dog food.

It definitely needed more flavor. I liked the idea and the way the rice cooked. But, I am doubling the onions and the squash if I make it again. I also agree that the squash did not cook perfectly even though we sliced it very thin. I am roasting the squash first the next time I try this.

Used a mandoline, thinnest setting; squash still not cooked through. I'd suggest using mandoline regardless. Make squash stock but why use 6 c water when you're only going to use 3 c for dish? Make it with 3 c water, strain it, return it to pot. Just before assembly bring it to full simmer and add sliced squash, simmer 60-90 seconds then shut off heat and pour into onion mix. Add a little thyme and bay leaf to onion while it cooks and add a bit of garlic as well when adding the leek.

Delicious, but I made changes to the posted recipe: cut 750g (before peeling) butternut squash into 1/8” cubes. Coat in oil. Generously S&P. Roast 375F until almost done (12 mins). Made the squash broth using peelings& just 4c water. Used 10” Paella pan to saute onion, leek, saffron, S&P. Add squash, broth, rice, 1 c Gruyere, 1c Ricotta, 3 tbsp finely grated Parm. Top with 2/3c breadcrumbs. Oven 20 mins. Family loved it. Turns out oven risotto is no less effort than stovetop risotto.

If you're worried about the squash not getting cooked enough, try grating it. I did that with Butternut and it was great... Used dried thyme and basil to season.

It was hard to slice the squash to 1/16th inch thick so some of it was undercooked. I had roasted the extra squash, 1/2 inch cubed, that was left after the 1/2 pound of sliced squash was used for the recipe, so I added that to the finished dish, which was delicious.

This is a fantastic recipe. I forgot to buy ricotta, too busy to run to store, made it without and it was still delicious!

This is delicious, cheesy, nice bites of squash. The lemon zest really makes it, don't leave it out. Used vegetable stock, was fine. Fontina, not Gruyere.

Used this recipe as a starting point: for us it's too much rice and cheese for 2 of us. First, I sautéed the vegetables and then added the rice (2/3 c). Added a cup of hot broth, as for a stovetop risotto. When that was mostly absorbed, I added about 1 1/2 cups of hot broth, mixed in about 2 oz (55 g) of gruyère cheese, about 1/2 cup of ricotta, and about 1 oz (28 g) of parmesan, and stirred it up. Put bread crumbs on later, when you can see how well the rice has cooked. It was very good.