Butternut Squash Risotto

4.7
(591)
422 Reviews
69 Photos

If you like the naturally sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor. Great as a fall side dish or main course.

Submitted by Andrea Longo Policella
Updated on November 23, 2024
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Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 2 cups cubed butternut squash

  • 2 tablespoons butter

  • ½ onion, minced

  • 1 cup Arborio rice

  • ⅓ cup dry white wine

  • 5 cups hot chicken stock

  • ¼ cup grated Parmesan cheese

  • salt and ground black pepper to taste

Directions

  1. Place squash into a steamer basket in a saucepan; fill with water to just below the bottom of the basket. Cover, bring to a boil, and steam squash until tender, 10 to 15 minutes. Drain; use a fork to mash squash in a bowl.

    an overhead shot of butternut squash mashed with a fork in a bowl.

    Dotdash Meredith Food Studios

  2. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until onion begins to soften, then stir in rice. Continue cooking and stirring until rice is glossy and the onion begins to brown on the edges, about 5 minutes more.

    an overhead shot of rice added to a deep saucepan with onions

    Dotdash Meredith Food Studios

  3. Pour in white wine; cook, stirring constantly, until it has evaporated. Stir in mashed squash and 1/3 of the hot chicken stock; reduce heat to medium.

    an overhead shot of white wine, chicken stock, and mashed butternut squash added to saucepan with a wooden spoon

    Dotdash Meredith Food Studios

  4. Cook and stir until chicken stock has been absorbed into rice, 5 to 7 minutes. Add 1/2 of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in remaining stock, and continue stirring until the risotto is creamy.

    an overhead shot of butternut squash risotto cooking in a saucepan

    Dotdash Meredith Food Studios

  5. Stir in Parmesan cheese and season with salt and pepper.

    close up on a large bowl of butternut squash risotto
    Dotdash Meredith Food Studios
840 home cooks made it!

Nutrition Facts (per serving)

343 Calories
8g Fat
57g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 343
% Daily Value *
Total Fat 8g 10%
Saturated Fat 5g 24%
Cholesterol 21mg 7%
Sodium 979mg 43%
Total Carbohydrate 57g 21%
Dietary Fiber 2g 9%
Total Sugars 3g
Protein 7g 15%
Vitamin C 16mg 18%
Calcium 104mg 8%
Iron 1mg 7%
Potassium 300mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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