Baked Thanksgiving Risotto
Makes 6 to 8 servings
  • ¼ cup unsalted butter
  • 1 cup chopped onion
  • 2 cloves garlic, chopped or minced
  • ½ cup finely chopped celery
  • 1 cup arborio rice
  • ¼ cup dry white wine
  • 1 (32-ounce) container vegetable broth
  • ½ cup grated Parmesan cheese, divided
  • 1½ teaspoons kosher salt, divided
  • ¾ teaspoon ground black pepper, divided
  • 3 cups coarsely chopped roasted root vegetables (such as fennel, parsnips, butternut squash, and sliced garlic)
  • 2 cups chopped fresh curly kale
  • 2 teaspoons chopped fresh sage
  • ½ teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • Garnish: Parmesan cheese, lemon zest, olive oil, ground black pepper, chopped fresh sage
  1. Preheat oven to 350°.
  2. In a 4-quart cast-iron Dutch oven, melt butter over medium heat. Add onion, garlic, and celery; cook, stirring constantly, for 1 minute. Add rice and wine; cook until wine is absorbed, stirring occasionally.
  3. Add broth, ¼ cup cheese, 1 teaspoon salt, and ½ teaspoon pepper. Bring to a boil, stirring constantly. Cover and bake for 15 minutes, stirring every 5 minutes.
  4. Remove from oven and stir in roasted vegetables and kale. Cover and bake until rice is tender and creamy, 5 to 10 minutes more.
  5. Remove from oven and stir in remaining ¼ cup cheese, sage, lemon zest and juice, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Garnish with cheese, lemon zest, olive oil, pepper, and sage, if desired.
Recipe by Taste of the South at