Butternut squash risotto Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 whole - butternut squash
  • 2 tablespoons - butter
  • 1 whole - shallot, diced
  • 1/3 cups - dry white wine
  • 1 cups - arborio rice
  • 4 cups - chicken stock, hot
  • 1/2 cups - parmesan cheese, shaved
  • Directions:

    1. Cut butternut squash in half and place cut side up in a roasting tin. Drizzle with olive oil, then roast at 400 degrees for 45 minutes or until soft. Allow to cool slightly, then scoop flesh out into bowl. Set aside.
    2. Heat a pan to medium high. Add butter and allow to melt. Add onion and cook until slightly soft, about 3 minutes.
    3. Add rice and stir around the pan, making sure rice is coated with melted butter. Cook for 1 minute or until golden.
    4. Add white wine and allow it to absorb into the rice.
    5. Add butternut squash flesh and allow mixture to warm through.
    6. Add chicken stock slowly, approx. 1/2 a cup at a time, stirring constantly, until all liquid is absorbed and the rice is soft.
    7. Top with shaved parmesan cheese.

    Brief Description

    Perfect for the summer and fall.

    Main Ingredient:

    Butternut squash

    Category:  Vegetarian

    Cuisine:  American

    Prep Time: 45 min
    Cook Time: 45 min


    This is only a vegetarian dish if vegetable stock is used instead of the chicken stock, but the chicken stock does add extra flavor. It takes a while to add all the liquid that slowly and have it absorb, but it must be done that slowly or the rice will be too hard.


    All Recipes

    Posted By:


    Posted On:

    May 19, 2013

    Print Recipe

    Speak Your Mind