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Cast iron roasters are one of the "it" things of the cooking world and I've always vaguely wanted one but never went through with a purchase because they can be very expensive (like, fancy bag or a car payment expensive!). I wasn't sold on if I'd use it enough to really justify that kind of cost. But now, our savior of excellent goods at reasonable prices, Lidl, has an enameled cast iron roaster that will have even fancy kitchenware aficionados oohing and aahing over its sturdy, glossy exterior.
I knew that a good, hearty meal was going to be exactly what I wanted to make in this because the temperatures in South Carolina plummeted last week. Like, highs of 90 to lows of 50 just like that, so it's basically winter. And nothing says hearty, warm meal like risotto, with its cheesiness and ability to stuff tons of vegetables into it to make up for the carb bomb that is risotto. Plus it's butternut squash season so the recipe was pretty much set in my head upon opening up the roaster box.
Butternut Squash No Stir Risotto
Ingredients
- 2 tbsp butter
- 1 medium onion diced
- 1 cup Arborio rice
- ¾ cup white wine like pinot grigio or a non-sweet chenin blanc
- 1 ½ cups cubed butternut squash
- 3 cups vegetable or chicken stock
- ½ cup grated Parmesan cheese
- ½ tsp dried thyme
- salt and cracked black pepper to taste
- ½ of a lemon
Instructions
- Heat up the butter in the roaster over medium heat on the stovetop. You can use the roaster on a gas, electric, ceramic, halogen, or induction stovetop.
- Preheat the oven to 400 degrees F.
- Once the butter is melted, add the onions and stir to coat. Let them cook for 5 minutes.
- Add the Arborio rice and stir to coat. Once they are toasting but not burning, add the white wine.
- After the wine wine has absorbed, add the butternut squash cubes, stock, and thyme. Stir to mix. Bring the mixture to a boil on the stovetop.
- Once it has come to a boil, turn down the heat, cover with the lid and let simmer for 5 minutes.
- Turn off the stovetop, and add the cheese, salt, and pepper to the pot.
- Place in the oven with the lid on for 30 minutes.
- Remove from the oven and squeeze the lemon over the rice mixture. Add more salt, pepper, and cheese to taste.
- Serve immediately, or keep the lid on to retain heat for a little while before serving.
And that is how you make a perfectly fluffy risotto without stirring, plus the heat from the oven will keep the house warm. Happy fall, ya'll!
Get your own cast iron roaster for LESS THAN TWENTY BUCKS at Lidl while supplies last (and for real, they probably won't for long).
