Squash Risotto Recipe

Name: Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash, about 1 1/2 lb.; 1 Tbs. extra virgin olive oil; Salt and freshly ground black pepper; 2 Tbs. melted butter; ⅓ cup maple syrup; 1 tsp. rosemary; 2 Tbs. extra virgin olive oil; 1 onion, diced; 2 cups Arborio rice; 1 cup white wine; 8 1/2 cups vegetable stock or water; 1 cup Squash Puree; 1 cup diced roasted butternut squash; 2 Tbs. butter; Salt and freshly ground black pepper to taste

Servings: persons

1 butternut squash, about 1 1/2 lb.
1 Tbs. extra virgin olive oil
Salt and freshly ground black pepper
2 Tbs. melted butter
⅓ cup maple syrup
1 tsp. rosemary
2 Tbs. extra virgin olive oil
1 onion, diced
2 cups Arborio rice
1 cup white wine
8 1/2 cups vegetable stock or water
1 cup Squash Puree
1 cup diced roasted butternut squash
2 Tbs. butter
Salt and freshly ground black pepper to taste

1
Preheat oven to 375F.
2
To make Squash Puree:
3
Cut a squash in half lengthwise, and remove its seeds.
4
Rub its insides with olive oil, and season it with salt and pepper.
5
Place squash on a baking sheet, flesh side down.
6
Cook about 30 minutes, or until squash is soft.
7
Remove it from oven, and puree 1 cup squash flesh in a blender or food processor with butter, syrup and rosemary until smooth.
8
Season with salt and pepper, and set it aside.
9
Dice 1 cup of roasted squash, and set it aside.
10
To make Squash Risotto:
11
Heat oil in a large saucepan over medium-low heat, and add onion.
12
Cook onion for 1 to 2 minutes, but do not brown it.
13
Add rice, and when it is hot, add wine and cook, stirring well, until rice absorbs wine, about 2 minutes.
14
Begin to add stock 1 cup at a time, stirring constantly and cooking until stock is absorbed.
15
Repeat process until all stock is used up, for 20 to 30 minutes.
16
Stir in Squash Puree, roasted squash and butter.
17
Season with salt and pepper, and serve.
18
Wine Suggestions
19
With flavors of squash and maple syrup dominating this dish, go for a Viognier such as the California R.H. Phillips or a Meridian Gewurztraminer, both just slightly sweet enough to balance this comfort food.

2393

kcal

Calories

223

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 15 ingredients. The key ingredients include: 1 butternut squash, about 1 1/2 lb., 1 Tbs. extra virgin olive oil, Salt and freshly ground black pepper, 2 Tbs. melted butter, and more.

Yes, Squash Risotto falls under the General 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!

Squash Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions