Butternut Squash Risotto with Parmesan Recipe

Name: Butternut Squash Risotto with Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. chicken stock; 3 tbsp. extra-virgin olive oil; 1 small onion, finely chopped (about 1 1/2 c.); 1/2 butternut squash, peeled and cut into 1/2-in. cubes (2 cups); kosher salt; Freshly ground black pepper; 1 1/2 c. arborio rice; 1/2 c. dry white wine; 1 tbsp. chopped fresh rosemary; 2 tbsp. butter; 1/2 c. grated Parmesan, plus more for serving

Servings: persons

4 c. chicken stock
3 tbsp. extra-virgin olive oil
1 small onion, finely chopped (about 1 1/2 c.)
1/2 butternut squash, peeled and cut into 1/2-in. cubes (2 cups)
kosher salt
Freshly ground black pepper
1 1/2 c. arborio rice
1/2 c. dry white wine
1 tbsp. chopped fresh rosemary
2 tbsp. butter
1/2 c. grated Parmesan, plus more for serving

1
In medium saucepan over medium-high heat, heat chicken stock until simmering, then reduce heat to low and let simmer.
2
Heat oil in large, deep-sided skillet over medium-high heat.
3
Add onion and butternut squash and cook until beginning to soften, 8 to 10 minutes.
4
Season with salt and pepper.
5
Add rice and let cook 1 minute, stirring constantly.
6
Add white wine and simmer, stirring frequently, until nearly absorbed, 2 to 3 minutes.
7
Reduce heat to medium and add 1/2 cup stock.
8
Let simmer until absorbed, stirring frequently.
9
Continue adding stock and simmering until all stock has been used, about 15 minutes.
10
Stir in rosemary, butter, and Parmesan.
11
Serve risotto topped with additional grated Parmesan.

1099

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 11 ingredients. The key ingredients include: 4 c. chicken stock, 3 tbsp. extra-virgin olive oil, 1 small onion, finely chopped (about 1 1/2 c.), 1/2 butternut squash, peeled and cut into 1/2-in. cubes (2 cups), and more.

Yes, Butternut Squash Risotto with Parmesan 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 with Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions