Butternut Squash Risotto

15 mins Prep Time

55 mins Cook Time

Written By

Nadia Boachie

In case you were looking for one more fall recipe to test out, check out this butternut squash risotto! It is simple, delicious and easy to make! Like most risottos, this recipe involves cooking your Italian-style rice or arborio rice in stock until it reaches that beautiful creamy consistency that risotto is notable for. The addition of the butternut squash to this dish adds another element of texture and a touch of sweetness to the risotto. The key for a successful risotto is not to stop stirring; use good cheese and heat up your stock before adding it to your rice. Save this recipe if you love butternut squash or risotto!

Ingredients

Butternut Squash Risotto

3 1/2 cups low-sodium chicken broth or vegetable broth
1/2 tablespoon extra-virgin olive oil
1/2 small onion, small dice
1 1/2 tablespoons butter, divided
2 cups butternut squash, small dice (from a 1-1 1/2 pound squash)
1-2 garlic cloves, minced
1 cup arborio rice
Salt and pepper, to taste
1/4 cup white wine
1/2 cup Parmigiano-Reggiano, grated
1/2 tablespoon fresh sage, roughly chopped
1/2 tablespoon Italian parsley, roughly chopped (to garnish)

Directions

Butternut Squash Risotto

5 Steps

Step 1

In a medium pot heat up your chicken or vegetable broth and bring it to a simmer. Reduce heat to low.
Step 2

In a large pot, heat oil. Add onion and cook, stirring often, until beginning to soften, about 5 minutes. Stir in squash, 1 tablespoon butter and garlic. Cook until the squash is beginning to colour around the edges and soften, about 6 minutes, season with salt and pepper.
Step 3

Add remaining 1/2 tablespoon of butter and arborio rice to your pot, stirring quickly. Cook until rice is coated and it begins to smell slightly toasty. This will take about 2 minutes. Pour in the wine and cook until the wine has mostly cooked off.
Step 4

Use a ladle to add about 1 cup hot broth. Stirring often, cook until the rice has mostly absorbed the liquid. Add remaining broth about 1 cup or full ladle at a time at a time, continuing to allow the rice to absorb each addition of broth before adding more.
Step 5

Cook until squash is tender and risotto is al dente and creamy, not mushy. This will take about 25 minutes. Stir in Parmesan and sage, then season with salt and pepper before serving. Top with parsley to garnish.