For a richer flavor, use homemade chicken stock. Gently warm the chicken stock in a separate saucepan before adding it to the rice; this will help maintain a consistent cooking temperature. Don't rinse the Arborio rice, as the starch is essential for creating the creamy texture of the risotto. For a vegan version, substitute butter with olive oil and use vegetable stock instead of chicken stock. Nutritional yeast can be used in place of Parmesan cheese.
Butternut Squash Risotto
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME55 mins
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SERVING4 People
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VIEWS1.8K
Embrace the autumnal flavors with this luxuriously creamy Butternut Squash Risotto. Each spoonful delivers a harmonious blend of sweet squash, nutty Parmesan, and perfectly al dente Arborio rice. A delightful dish that's equally comforting as a side or satisfying as a main course.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate57 g
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Cholesterol21 mg
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Fiber2 g
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Protein7 g
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Saturated Fat5 g
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Sodium979 mg
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Sugar3 g
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Squash: Place squash in a steamer basket set over a saucepan with simmering water. Cover and steam until tender, about 10-15 minutes. Drain and mash with a fork.
02 Step
Recipe View Sauté Aromatics and Toast Rice: Melt butter in a saucepan over medium-high heat. Add minced onion and cook, stirring occasionally, until softened and translucent, about 2 minutes. Add Arborio rice and stir constantly until the grains are glossy and slightly toasted, about 5 minutes.
03 Step
Recipe View Deglaze and Combine: Pour in white wine and cook, stirring constantly, until completely absorbed. Stir in the mashed butternut squash, then add 1/3 of the hot chicken stock. Reduce heat to medium.
04 Step
Recipe View Incorporate Stock Gradually: Cook, stirring frequently, until the chicken stock is absorbed, about 5-7 minutes. Add half of the remaining chicken stock and continue stirring until absorbed. Finally, add the remaining stock, stirring until the risotto is creamy and the rice is al dente.
05 Step
Recipe View Finish and Serve: Stir in Parmesan cheese and season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan cheese.
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Vada Tillman
Apr 20, 2025I added some sautéed mushrooms, and it was delicious!
Garry Schumm
Jun 28, 2024I made this for a dinner party, and everyone raved about it! It's definitely a new favorite.
Maymie Schaden
Nov 9, 2022The instructions were clear and concise. Even a novice cook can make this!
Donna Dicki
Aug 14, 2022This recipe was so easy to follow, and the risotto turned out perfectly creamy!
Kaycee Cormier
Aug 13, 2022I used vegetable broth instead of chicken stock and it was still fantastic!
Noemie Bernier
Oct 11, 2021The butternut squash flavor really shines through. I roasted the squash as suggested, and it added a wonderful depth of flavor.