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Risotto butternut squash risotto


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  • 2 cups cubed butternut squash
  • 2 tbs butter
  • 1/2 onion minced
  • 1 cup arborio rice
  • 1/3 cup dry white wine
  • 5 cups hot chicken stock
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste



Step 1

1. Place squash cubes into a steamer basket in a saucepan, add water, cover and bring to a boil over medium high heat. Allow to steam until the squash is tender (10-15 minutes) then drain mash in a bowl with a fork.
2. Melt butter in a saucepan over medium high heat. Add onion. Cook and stir for 2 minutes until the onion begins to soften. Then stir in rice. Continue cooking and stirring until the rice is glossy from the butter and the onion begins to brown on the edges, about 5 min or more.
3. Pour in the white wine. Cook stirring constantly until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock. Reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 min. Add half of the remaining stock and continue stirring until the risotto is creamy. Finish by stirring in the Parm cheese and seasoning to taste with salt and pepper

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