Butternut Squash Risotto

261 Reviews 17 Pics
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Andrea Longo Policella
Recipe by  Andrea Longo Policella

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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.

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Reviews (261)

Rate This Recipe
jaimebuggy
180

jaimebuggy

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 remove the seeds with a spoon. Then, place (peel down) on a baking sheet and bake at 400 for 40-45 min, or until the squash is tender. Then, just scoop out the squash and voila! easy puree!

sugarc00kie
140

sugarc00kie

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 a 10 oz. box from the freezer section with the same results. It is alread pureed, just pop it in the microwave to have it at a hot temperature and then add it in two batches (half in the beginning, half toward the end). This was soooo good. Thanks Ms. Chef!

jeneanp
90

jeneanp

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 like 30 minutes. Fortunately, this is the most delicious thing I've eaten in quite some time. Taking another reviewer's advice, I only used 3 cups of chicken broth and it was perfect. Thanks for the recipe!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 342 cal
  • 17%
  • Fat
  • 8 g
  • 12%
  • Carbs
  • 57.1 g
  • 18%
  • Protein
  • 7.4 g
  • 15%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 1076 mg
  • 43%

Based on a 2,000 calorie diet

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