Butternut Squash Risotto

Prep: 15 min Cook: 45min Serves: 8


  • 8 cups (2 L) unsalted vegetable stock
  • 3 cups (400 g) butternut squash, ½-inch dice, about 1 ½ pound squash
  • 1 tablespoon (15 g) unsalted butter
  • ½ teaspoon kosher salt
  • 2 tablespoons (30 ml) olive oil
  • 1 cup (150 g) diced yellow onion, 1⁄4-inch dice
  • 2 tablespoons (20 g) minced garlic
  • 2 cups (390 g) arborio rice
  • 1⁄2 cup (120 ml) dry white wine
  • 1 cup (39 g) parmesan cheese, freshly grated
  • black pepper, for seasoning
  • 1 tablespoon (4 g) chopped parsley


  • In a large saucepan, add the vegetable stock and heat over medium-low heat until warmed.
  • Separately, in dutch oven or a large sauté pan with high sides, melt butter over medium heat.
  • Add butternut squash and salt, stir and saute until lightly browned and softened, 6 minutes.
  • Add 2 tablespoons olive oil, once hot add the onions and garlic, and cook until soft and translucent, about 3 minutes.
  • Add arborio rice and stir until the grains are coated with oil, cook for 2 minutes.
  • Add the wine to the pan, stirring until the wine has evaporated.
  • Add the warmed stock from the large saucepan to the dutch oven, 1⁄2 cup at a time, stirring frequently.
  • Add more stock once the liquid has been almost entirely absorbed by the rice.
  • Repeat adding the stock in 1⁄2-cup additions as the liquid is absorbed, frequently stirring, until rice is tender yet slightly chewy, about 25 to 35 minutes.
  • The desired result is an oatmeal-like consistency that’s loose and not a big clump of rice.
  • Turn off the heat and add Parmesan cheese.
  • Taste and season with salt and pepper as needed. Garnish with more freshly grated parmesan cheese and parsley.

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