Butternut Squash Risotto
This butternut squash risotto recipe is rich, creamy and easy to make with simple ingredients like Arborio rice, butternut squash, and Parmesan cheese. It’s an irresistibly delicious, slightly fancy fall side dish perfect for any occasion.
Servings: 10 Servings
Cost: $9
Ingredients
- 16 ounces butternut squash (diced)
- 1 cup onion f(inely diced, about ½ a medium onion).
- 1 Tablespoon minced garlic
- 4 cups chicken broth (divided)
- ½ cup dry white wine
- 4 Tablespoons salted butter (divided)
- 1 cup arborio rice
- ¼ teaspoon sea salt (or to taste)
- ¼ teaspoon black pepper
- 1 cup parmesan cheese
Instructions
- Peel, deseed and finely dice a small butternut squash (should be just over 1 pound)
- Cook the butternut squash onion, garlic and 2 Tablespoons of butter covered in a 5-quart saucepan over medium heat until the and butternut squash and onion are soft, stirring often. This takes 10-20 minutes depending on how small you dice the butternut squash or if you’re using frozen.
- While the squash is cooking, put 1 cup of chicken broth into the container of a blender. Set aside.
- Bring remaining 3 cups of chicken broth to a simmer in a 3-quart saucepan. Reduce heat and keep simmering with the lid on.
- Once the butternut squash is soft, transfer the butternut mixture to the blender with the broth and blend until smooth (about 40-60 seconds).
- Next, melt the remaining 2 Tablespoons of butter in a 5-quart saucepan.
- Add the rice and stir to coat.
- Add ½ cup dry white wine and cook over medium-low heat until mostly absorbed (takes about 3 minutes). (If you don’t want to use wine, just use the chicken broth.)
- Stir to ensure broth (or wine) is absorbed, then add the blended butternut squash mixture and a ½ cup of the simmering broth and cook stirring occasionally until the liquid is mostly absorbed, making sure to scrape the bottom/sides as you stir.
- Then stir, and repeat until the broth is used and rice is cooked (about 45-60 minutes)
- Turn off the heat and add sea salt, pepper, parmesan cheese and stir until combined and creamy.
- Garnish with fresh sage if desired for a pop of green and enjoy!
Video
Notes
Ingredient Substitution Notes
- Butternut squash. you can use a fresh squash, or save a ton of time and energy and use frozen butternut squash.
- Dry white wine. The best choice is an acidic dry white wine that isn't sweet. Great options include Sauvignon Blanc, Pinot Grigio. Tip: Always use a wine you’d actually drink. If it tastes good on it's own, it will taste good in your risotto.
- Chicken broth. There really is no substitution here.
- Arborio Rice. Same here, Aborio rice is the essence of risotto!
- Parmesan Cheese. you can substitute up to half of the parmesan cheese for grated Romano cheese if you’d like.