Butternut Squash Risotto

Butternut Squash Risotto

Andrea Longo Policella 4

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


55 m servings 342 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 57.1g
  • 18%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 979 mg
  • 39%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  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 to 15 minutes), then drain, and 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 the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes 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 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 417 Ratings


Loved this! So delicious and flavorful, especially once the parmesan has been added. Peeling and chopping butternut squash is a pain. Here's my suggestion - simply cut the squash in half and r...

This was delicious! I will be making this over and over again. A tip if you are short on time or don't want to spend the time cooking/cuting/mashing a fresh butternut squash: you can substitute...

Wow, I really loved this risotto! I do have to say that I chopped my squash and cooked it before peeling as someone recommended and completely regretted it. I was chopping off squash skins for...

I love butternut squash and have made this recipe several times now, tweaking a bit differently each time. My favorite version uses a package of pre-cubed/peeled squash dusted with cinnamon an...

My kids & hubby LOVED this recipe, but for me I am a fan of more savory risotto recipes. So I tried to add things to make it more to my taste buds - I amended the recipe as per other feedback a...

This was my first try at a squash risotto after having become a risotto cook with the mushroom-gorgonzola variety. Using tips I saw from other recipes I opted for putting in only half the squash...

I've made basic risotto bunches of times - everyone here is right - the proportions are off. If you double the rice and the squash it turns into a great vegetarian main dish.

Risotto is a staple in our house, and I make it often. I found this version to be pretty bland, and, as others have pointed out, it uses way too much stock. Next time I would add a tbsp of bro...

This is really tasty but the stock needs reduced, I actually substituted organic buternut squash soup (the pacific brand) instead of the chopped squash and used 1/2 stock 1/2 soup. It was quite...