This risotto is fantastic if you enjoy the naturally sweet flavor of butternut squash. It has a ton of taste and is very creamy. Excellent as a side or main dish.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
Ingredients
- 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
Instructions
- 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.
- 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.
- 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. 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.
- Stir in Parmesan cheese and season with salt and pepper.
Nutrition Facts
| Calories | 343 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 979 mg |
| Sugars | 3 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
A Creamy Comfort Fall Food! This recipe was very good and a perfect side dish for almost any main dish protein. I used red onion and pinot grigio wine for my specifics of the recipe. Additionally, substituted chicken broth for the recipe listed chicken stock. Lastly, freshly grated parmesan was used – it just that much more favorable!! Update: I added sauteed mushrooms and zucchini. It made it a 5 star.
I added 3 cloves of garlic and rosemary. I also cubed the butternut squash instead of mashing it, then roasted the squash for 45 mins in a 400 degree oven. It was delicious! Others mentioned they only used 2-3 cups of chicken stock. I definitely don’t recommend that. I needed all 5 cups and it turned out perfectly creamy.
Steamed small butternut squash cubes in microwave for 3 minutes to soften. Then sauteed squash in olive oil with minced garlic, salt, pepper and paprika. Did not mash squash. Reduced chicken stock to 3 1/2 cups and followed the recipe for the rest of the preparation. The result was a very flavorful side dish because of garlic and paprika. Paired well with a walnut-crusted baked tilapia.
Turned out great. I halved and seeded my squash and then roasted at 400 for about 45 minutes. Then scooped out leaving the flesh and put into he risotto. My hubby really liked it. Served with Steak and asparagus.
Delicious base recipe. Added 2 oz pancetta and substituted shallots for onions. Waited to add squash until risotto was cooked, because I like to taste the squash. Garlic would probably be a good addition too.
Very nice but needs an herbal component. Take your choice!
This was easy to make and the technique was simple. I used a ricer for the squash. The flavor is not for me. It needed more savoriness. I added double the amount of Parmesan to offset and lots of pepper but it was not for me. Thanks for a change.
I LOVE this recipe. I adopted a few of the suggestions in the reviews, roasted the butternut squash for 45 minutes and only used 3 cups of chicken stock. It was amazing!
MISE EN PLACE, because this comes together fast and requires constant attention!! Absolutely perfect. My husband asked me to marry him again after he tasted it
My husband and very picky eater mother loved it. I used about 4 c stock. Next time will stop at 3 cups. Otherwise, followed recipe as is.
This recipe was easy to make and delicious. I doubled the ingredients and used Acorn Squash instead of Butternut. Off the charts!
I going to make this as soon as I finish typing this, but I want to offer a shortcut for those wrestling with peeling the squash: a regular vegetable peeler works! I discovered this out of desperation. I didn’t want to bake the squash to get the flesh out; it takes too long, and I’m terrible with a paring knife. Peel the bulbous end first; it gives you something to hang on to. They can get quite slippery.
I roasted the squash instead of steaming.
Delicious.
I did not measure the butternut squash and just put the entire squash in the recipe because I didn’t want to waste it.and couldn’t think of s other use. Next time Ill stick to the 2 cups and freeze the rest because it overpowered the risotto
I used all the bouillon, but cut back around 1 cup of water. This is excellent! I peeled and steamed the squash in the microwave before preparing the rest of the dish. I am glad that I did this.
Perfect
I roasted the butternut squash and mashed it up before adding it to the risotto. I followed the rest of the recipe as is. It was absolutely delicious!
I didn’t use Arboro rice, just the long grain I had. I only used 4 cups of canned chicken broth. And I add some minced garlic with the onion step. Phenomenal! Some chefs might say that if you love someone, make them risotto!
I roasted my squash with garlic and olive oil rather than steaming. Added Parmesan and gruyere cheese for another kick of flavor, it was fantastic!!
Great recipe!!! Delicious, healthy, beautiful and easy to make!