Butternut Squash Risotto Recipe

Name: Butternut Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 medium shallots finely chopped; 1 clove of garlic finely chopped; 3 tablespoon olive oil; 2 tablespoon butter; 1/2 cup white wine; 4 to 6 cups of chicken stock; 1 cup Arborio Rice (Italian short-grain rice); 2 cups butternut squash cubed in 1/2 inch in size; 1/4 cup freshly grated Parmesan cheese(Parmigiano-Reggiano); salt and pepper to taste

Servings: persons

1 medium shallots finely chopped
1 clove of garlic finely chopped
3 tablespoon olive oil
2 tablespoon butter
1/2 cup white wine
4 to 6 cups of chicken stock
1 cup Arborio Rice (Italian short-grain rice)
2 cups butternut squash cubed in 1/2 inch in size
1/4 cup freshly grated Parmesan cheese(Parmigiano-Reggiano)
salt and pepper to taste

1
Heat chicken stock in a pot and keep it simmering over low heat. Do not boil.
2
In a saute pan, heat 1 tablespoon of olive oil and caramelize butternut squash over medium heat. Add 1/2 cup of checkin stock and continue cooking until liquid is absorbed and butternut squash is tender. Add more chicken stock as needed.
3
Meanwhile, heat 2 tablespoon of olive oil in a deep large skillet and saute onions over low-medium heat until translucent(about 8 to 10 minutes). Stir frequently and do not burn or it will be bitter. Add garilc and saute for another 2 minutes. Add rice and continue sauteing for another 5 to 8 minutes untill rice becomes opaque and translucent. Add white wine and continue to stir and cook until liquid is absorbed. Start adding chicken stock one ladle at a time. Each time, stir frequently and let the liquid absorb before adding more liquid. Continue this process until rice is tender but al dente(about 20 to 25 minutes). Last 5 minutes of cooking, add cooked butternut squash to the rice. When rice is cooked, add parmesan cheese and butter. Salt and pepper to taste, and serve.

No nutrition data on file — estimate from the ingredient list.

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: 1 medium shallots finely chopped, 1 clove of garlic finely chopped, 3 tablespoon olive oil, 2 tablespoon butter, 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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