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 quart chicken stock; 1 cup water; 2 tablespoons extra-virgin olive oil; 1 small onion, chopped; 2 cloves garlic, grated or chopped; 2 cups Arborio rice; 1 cup dry white wine; 1 (10-ounce) box cooked frozen butternut squash; Nutmeg, grated, to taste; Salt and pepper; 2 tablespoons butter; 7 or 8 leaves fresh sage, slivered; 1 cup grated Parmigiano-Reggiano

Servings: persons

1 quart chicken stock
1 cup water
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, grated or chopped
2 cups Arborio rice
1 cup dry white wine
1 (10-ounce) box cooked frozen butternut squash
Nutmeg, grated, to taste
Salt and pepper
2 tablespoons butter
7 or 8 leaves fresh sage, slivered
1 cup grated Parmigiano-Reggiano

1
Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.
2
Heat a medium skillet over medium to medium-high heat with extra-virgin olive oil.
3
When oil ripples, add the onions and garlic and soften 2 to 3 minutes.
4
Add rice and toast 2 to 3 minutes more.
5
Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes.
6
Ladle in stock in intervals, a couple of ladles at a time.
7
Allow liquids to evaporate each time.
8
Risotto will cook 18 minutes, total, from the first addition of liquid.
9
Defrost the squash in the microwave in a dish to collect any liquids.
10
Stir the squash into the rice the last 3 minutes of cook time.
11
Season with nutmeg and salt and pepper, to taste.
12
In the last minute of cooking time, stir in the butter in small pieces, sage and cheese, serve.

764

kcal

Calories

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 quart chicken stock, 1 cup water, 2 tablespoons extra-virgin olive oil, 1 small onion, chopped, 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