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 (48-ounce) can chicken broth; 3 tablespoons olive oil; 12 ounces frozen chopped white onions; 1 (10-ounce) box sliced mushrooms; 1 cup dry white wine; 1 (14-ounce box) packaged risotto mix; 1 pound butternut squash, peeled and sliced 1/4-inch-thick; 1 1/2 ounces grated Parmesan; 2 tablespoons butter; Kosher salt and freshly ground black pepper; Butter-flavored nonstick cooking spray; Chopped fresh parsley leaves, for garnish; Special equipment: 6 Champagne glasses

Servings: persons

1 (48-ounce) can chicken broth
3 tablespoons olive oil
12 ounces frozen chopped white onions
1 (10-ounce) box sliced mushrooms
1 cup dry white wine
1 (14-ounce box) packaged risotto mix
1 pound butternut squash, peeled and sliced 1/4-inch-thick
1 1/2 ounces grated Parmesan
2 tablespoons butter
Kosher salt and freshly ground black pepper
Butter-flavored nonstick cooking spray
Chopped fresh parsley leaves, for garnish
Special equipment: 6 Champagne glasses

1
In a small saucepan, heat chicken broth until just simmering.
2
Heat olive oil in a medium skillet.
3
Saute onions and mushrooms until soft.
4
Slowly add white wine while continuing to stir.
5
Add package of risotto and allow to simmer about 10 minutes or until risotto is al dente.
6
Add butternut squash to skillet.
7
Slowly ladle heated chicken broth into risotto skillet, stirring in between ladles and allowing to reduce down before the next addition.
8
Continue until all chicken broth is added.
9
Cover and simmer for 15 minutes.
10
Stir in Parmesan, butter and salt and pepper, to taste.
11
Coat inside of Champagne glasses with nonstick spray.
12
Fill with squash risotto, pack in tightly and level off top.
13
Allow to cool.
14
Turn glass upside down onto serving dish and carefully remove glass.
15
Serve garnished with chopped parsley.

1089

kcal

Calories

113

Fat

Carbs

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.

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 13 ingredients. The key ingredients include: 1 (48-ounce) can chicken broth, 3 tablespoons olive oil, 12 ounces frozen chopped white onions, 1 (10-ounce) box sliced mushrooms, 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