Butternut Squash Risotto

Name: Butternut Squash Risotto
Prep time: 15 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 7 c. low-sodium chicken broth; 1 tbsp. extra-virgin olive oil; 1 small onion, chopped; 2 tbsp. butter, divided; 4 c. cubed butternut squash (from a 2 1/2-lb. squash); 3 cloves garlic, minced; 2 c. arborio rice; 1/2 c. white wine; 1 c. freshly grated Parmesan; 2 tbsp. freshly chopped sage

By Lauren MiyashiroUpdated: Jan 12, 2022

8 Ratings

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preview for Make It Feel Like Fall In Milan With This Butternut Squash Risotto

A lot of butternut squash risotto recipes call for roasting the squash first. Not this one. Here, everything cooks in the same pot, which means the butternut squash kind of becomes the sauce too. The results are insane.

Here are the top 3 things to remember when making risotto.

1. Use hot stock.

When cooking risotto, you need to add the stock gradually. Keeping the stock warm prevents the temperature from dropping each time you add it to the arborio rice. It also means that the rice will absorb the stock more quickly, which will lead to a better (read: creamier) texture.

2. Never stop stirring.

Some see this as therapeutic, other annoying AF. There's just no way around it. Arborio rice—the kind generally used in risotto— is extra starchy, which means it's more likely to stick (and burn). Stirring constantly is how you avoid this.

3. Use good cheese.

Think of this a little like a fancy mac 'n cheese. The Parmesan, or whatever whey you decide to go (sorry!), is a prominent component—not just a garnish. Pre-grated stuff is just salty and dry; freshly grated parm is nutty and peppery. It'll also melt better into the sauce.

Risotto is a great side dish to any number of meals. Serve it with a simple roasted chicken, a perfectly cooked steak, or a buttery piece of salmon.

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Risotto can also be frozen fo up to 1 month. Reheat with a little more broth to bring it back to life.

Have you made this recipe? Let us know how you liked it in the comments below.

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Yields:: 8 serving(s)
Prep Time:: 15 mins
Total Time:: 1 hr
Cal/Serv:: 381

Ingredients

7 c.
low-sodium chicken broth
1 tbsp.
extra-virgin olive oil
1
small onion, chopped
2 tbsp.
butter, divided
4 c.
cubed butternut squash (from a 2 1/2-lb. squash)
3
cloves garlic, minced
2 c.
arborio rice
1/2 c.
white wine
1 c.
freshly grated Parmesan
2 tbsp.
freshly chopped sage

Directions

1. Step 1In a medium saucepan over medium heat, bring chicken broth to a simmer. Reduce heat to low.
2. Step 2In a large pot or Dutch oven, heat oil. Add onion and cook, stirring often, until beginning to soften, about 5 minutes. Stir in squash, 1 tablespoon butter and garlic. Cook until the squash is beginning to color around edges and then soft, about 6 minutes. Season with salt and pepper.
3. Step 3Stir in remaining tablespoon butter arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes. Add the wine and cook until the wine has mostly absorbed.
4. Step 4With a ladle, add about 1 cup hot broth. Stirring often, cook until the rice has mostly absorbed liquid. Add remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more.
5. Step 5Stir often and cook until squash is tender and risotto is al dente and creamy, not mushy, about 25 minutes. Stir in Parmesan and sage, then season with salt and pepper before serving.