Butternut Squash Risotto


SourceRecipe adapted from Simply Recipes.
Prep time
Cooking time50 minutes
Total time50 minutes


This is a warm winter recipe, comforting and filling! Naturally sweet with a slty bite. 


6 cups
stock, vegetable (chicken broth)
5 tablespoons
butter (unsalted, divided)
onion (small, finely chopped)
2 cups
squash, butternut (peeled and finely diced)
2 cups
rice, Arborio (or medium grain white rice)
1 cup
white wine, dry
1 cup
cheese, parmesan (freshly grated)
2 tablespoons
chives (fresh, chopped)
salt (to taste)


Heat broth in a medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.

Add rice to onion and squash. Cook 1-2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to cover rice. Cook over medium heat until the broth has been absorbed. Continue cooking and stirring rice, adding 1/2 cup of broth at a time, cooking and stirring until it is absorbed, until the rice is tender but firm to the bite (about 15-20 minutes.)

During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point, the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.