Butternut Squash Risotto Recipe

Name: Butternut Squash Risotto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb Butternut squash; 2 Tbsp. Each butter and extra virgin olive oil; 1 1/2 c. Onion, diced; 1 Tbsp. Garlic, chopped; 2 1/2 c. Arborio rice; 3/4 c. Dry white wine; 7 c. Rich chicken or possibly vegetable stock; 1 1/2 c. Freshly grated Parmesan or possibly Asiago cheese; 1 tsp Grated lemon zest; 1/4 tsp Freshly grated nutmeg Salt and freshly grnd pepper Minced chives Shaved Parmesan and basil oil

Servings: persons

1
Peel the squash and remove seeds.
2
Cut into small 1/4 inch dice.
3
Set aside.
4
Heat the butter and oil together in a deep saucepan and saute/fry the onions and garlic till soft but not browned.
5
Add in the squash and rice and continue to saute/fry and stir for 2-3 min longer.
6
Add in wine and stir till absorbed.
7
Add in stock in 1/2 c. increments stirring till absorbed.
8
Continue adding stock and stirring till rice is creamy on outside but has some texture to it.
9
Gently stir in cheese, zest, nutmeg and correct seasoning with salt and pepper.
10
Serve immediately in hot bowls garnished with minced chives, additional Parmesan and a drizzle of fresh basil oil, if you like.

3357

kcal

Calories

236

Fat

134

Carbs

178

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 10 ingredients. The key ingredients include: 2 lb Butternut squash, 2 Tbsp. Each butter and extra virgin olive oil, 1 1/2 c. Onion, diced, 1 Tbsp. Garlic, chopped, and more.

Yes, Butternut Squash Risotto Recipe 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!