Butternut Squash Risotto Recipe

Name: Butternut Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon grape seed oil or EVOO; 1 small onion, peeled finely chopped; 1 cup Carnaroli or Arborio rice; 1/3 cup short grain brown rice, rinsed & drained; 1 cup white wine; 2 cups butter nut squash, peeled, seeded and diced small; 1 tablespoon basil pesto, recipe follows or store bought; 1 teaspoon ground coarse black pepper; 6 cups hot chicken broth (vegetable can be substituted); 1/2 cup grated pecorino romano cheese (parmegiano can; 2 tablespoons butter

Servings: persons

1 tablespoon grape seed oil or EVOO
1 small onion, peeled finely chopped
1 cup Carnaroli or Arborio rice
1/3 cup short grain brown rice, rinsed & drained
1 cup white wine
2 cups butter nut squash, peeled, seeded and diced small
1 tablespoon basil pesto, recipe follows or store bought
1 teaspoon ground coarse black pepper
6 cups hot chicken broth (vegetable can be substituted)
1/2 cup grated pecorino romano cheese (parmegiano can
2 tablespoons butter

1
["Saute onion in oil on med. heat in a med. size saucepot until onions begin to become translucent.
2
Add brown rice stir to coat, toasting for 1-2min. Add white rice and repeat process, stirring continuously so that rice does not stick to bottom. Add wine, increase heat to #6 or #7 until wine begins to simmer stirring frequently until wine incorporates into rice. Begin to ladle in broth approx. 1cup at a time stirring until liquid begins to absorb into rice and more is needed. Adjust heat if rice begins to absorb liquid too quickly. After 2nd cup is absorbed tip in squash and add more liquid following the previous steps until all of it is finished and rice is cooked al dente (has a bite).
3
When rice is cooked to your desired texture, readjust for seasoning, stir in cheese, butter and just before serving stir in pesto.
4
*Pesto is added at serving time to prevent from turning black from the heat of the rice and for optimum flavour*
5
Enjoy with love!", "Basil Pesto
6
1 cup fresh washed basil leaves
7
1/4 cup EVOO
8
3 tbsp. parmesan cheese or pecorino romano
9
1/8 cup toasted pine nuts (can be omitted for allergies)
10
Puree all ingredients in a food processor. Drizzle in more EVOO if too thick."]

1746

kcal

Calories

117

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon grape seed oil or EVOO, 1 small onion, peeled finely chopped, 1 cup Carnaroli or Arborio rice, 1/3 cup short grain brown rice, rinsed & drained, and more.

Yes, Butternut Squash Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions