Baked Butternut Squash Risotto with Spiced Pecans and Chard
This hands-off baked risotto transforms the traditional stovetop technique into an easy oven method. Creamy Arborio rice mingles with sweet butternut squash cubes while baking in savory stock, creating a rich and satisfying dish without constant stirring. The recipe includes spiced pecans with cinnamon and brown sugar for crunch, plus sautéed chard with garlic as a nutritious side. Perfect for weeknight dinners when you want comfort food without the fuss, this complete meal delivers restaurant-quality results with minimal effort.
Ingredients
- 1 egg whites, beaten
- foil, for cooking
- ½ cup pecan halves
- 2 tsp sugar, light brown
- ½ tsp cinnamon
- ½ tsp salt
- ½ tsp red pepper flakes(optional)
- 1 onions, medium, chopped
- 3 cups butternut squash, cubes
- 3 oz cheese, Parmesan, grated
- 1 Tbsp oil, olive
- ½ tsp Italian seasoning
- 1 cup rice, Arborio
- ½ cup wine, white
- 4 cups stock, any type
- 2 Tbsp butter
- 2 cloves garlic, thinly sliced
- 1 bunch chard, any type, chopped, leaves and stems separate
- 1 Tbsp butter
- 1 tsp lemon juice
Instructions
- 1
Heat oven to 300F
- 2
Line sheet pan with foil and spray with nonstick spray
- 3
Combine pecans with beaten egg whites
- 4
Add sugar, cinnamon, salt, and red pepper flakes to pecans and mix well
- 5
Spread pecans on prepared sheet pan
- 6
Bake pecans, shaking pan halfway through, until golden and crisp
- 7
Heat Dutch oven with lid over medium heat
- 8
Add butter to Dutch oven and sauté chard stems until softened
- 9
Stir in chard leaves and garlic and sauté for 2 minutes more
- 10
Season chard with salt and pepper, set aside covered
- 11
Return Dutch oven to heat and add oil
- 12
Sauté onions until soft
- 13
Add Italian seasoning and rice, sauté until rice is shiny
- 14
Add wine and simmer until most is absorbed
- 15
Add stock and squash, season with salt and pepper
- 16
Bring to boil and boil for 2 minutes
- 17
Stir risotto and cover with lid
- 18
Transfer covered risotto to oven and increase heat to 425F
- 19
Bake risotto until all liquid is absorbed
- 20
Reheat chard in microwave or oven
- 21
Squeeze lemon juice over chard
- 22
Remove risotto from oven and stir in remaining butter
- 23
Taste and season risotto with salt and pepper
- 24
Serve risotto topped with cheese and spiced pecans with chard on the side
Tips
Look for pre-cubed butternut squash to save prep time and effort.
Make sure to remove the pecans from the oven before increasing temperature to 425F.
Keep the chard warm by covering it while the risotto finishes baking.
Good to Know
Refrigerate leftovers up to 3 days. Reheat gently with splash of stock.
Pecans can be made 2 days ahead and stored airtight. Chard can be prepped day before.
Serve immediately while risotto is creamy. Reheat gently if needed.
Common Mistakes
Don't skip covering the risotto to avoid dry rice.
Remove pecans before increasing oven temperature to prevent burning.
Don't overmix risotto when adding final butter to maintain creaminess.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without wine?
Yes, substitute the white wine with an equal amount of stock. The risotto will be slightly less complex in flavor but still delicious.
What if I can't find Arborio rice?
Short-grain rice works as a substitute, though the texture won't be quite as creamy. Avoid long-grain rice which won't create the proper risotto consistency.
How long will the spiced pecans keep?
Store the cooled spiced pecans in an airtight container for up to one week. They make a great snack on their own too.