Butternut Squash Risotto Recipe

Name: Butternut Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups finely diced peeled, seeded butternut squash; 2 tablespoons unsalted butter; 3/4 cup chopped onion; 4 cloves garlic, minced; 1 1/2 cups Arborio rice; 4 cups hot chicken or vegetable stock; 1 tablespoon finely minced parsley; 1 teaspoon finely minced fresh sage; 2 tablespoons freshly grated Parmesan cheese; Salt and freshly ground pepper

Servings: persons

3 cups finely diced peeled, seeded butternut squash
2 tablespoons unsalted butter
3/4 cup chopped onion
4 cloves garlic, minced
1 1/2 cups Arborio rice
4 cups hot chicken or vegetable stock
1 tablespoon finely minced parsley
1 teaspoon finely minced fresh sage
2 tablespoons freshly grated Parmesan cheese
Salt and freshly ground pepper

1
Bring a pot of water to a boil, add a cup of squash, cook until tender, about 10 minutes, then remove it with a slotted spoon.
2
Mash the squash and set aside.
3
Add remaining squash to the pot, cook for two to three minutes, drain and set aside.
4
Heat the butter in a heavy saucepan.
5
Add the onion, cook slowly until translucent, then stir in the garlic.
6
Add rice, cook, stirring a few minutes and add one cup of the stock.
7
Cook over medium heat until the stock is absorbed.
8
Add another cup of the stock and cook, stirring until it has been absorbed, then stir in the mashed squash and another cup of the stock.
9
When the stock has been absorbed by the rice, add a half-cup of the stock.
10
By this time the rice should be nearly tender.
11
Gently fold in the diced squash and another half-cup of stock.
12
Cook, stirring, then fold in the parsley and sage, the cheese and salt and pepper to taste.
13
Serve at once.

1973

kcal

Calories

156

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 3 cups finely diced peeled, seeded butternut squash, 2 tablespoons unsalted butter, 3/4 cup chopped onion, 4 cloves garlic, minced, 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.

Butternut Squash Risotto

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