Risotto with Butternut Squash

Banner Image: 
Butternut Squash Risotto


SourceAadapted from 365 Delicious Ways to Cook Rice, Beans, and Grains by Andrea Chesman
Prep time15 minutes
Cooking time50 minutes
Total time1 hour, 5 minutes


This recipe was taught in our Extending Your Winter Squash Repertoire Class with Andrea Chesman. This is a satisfying lunch or side dish for cold winter days. Try adding something green to add some more color, such as leafy greens or peas.


1/2 cup
white wine
3 1/2 cups
2 tablespoons
olive oil, extra virgin
onion (finely diced)
2 cloves
garlic (minced)
1 teaspoon
rosemary, fresh (or dried)
1 cup
rice, Arborio (uncooked)
1 teaspoon
squash, butternut (about 1 pound, peeled and finely diced)
1/3 cup
cheese, parmesan (freshly grated)
black pepper, ground (to taste)


In a medium-size saucepan, heat the wine and water to simmering. Heat the oil in a large nonstick skillet over medium heat.  Add the onion, garlic, and rosemary and sauté until the onion appears transparent.  Add the rice and salt and toss to coat with the oil.  Sauté for 3 to 5 minutes, until the rice appears toasted.  Stir in the squash. Add ½ cup of the simmering water mixture to the rice and reduce the heat to medium.  Stir until the liquid is mostly absorbed.  Continue adding more water, ½ cup at a time, cooking and stirring occasionally as the liquid is absorbed.  It will take a total of 18 to 35 minutes for the liquid to be absorbed and the rice and squash to become tender. Vigorously stir in the Parmesan.  Season to taste with pepper and additional salt, if needed.  Serve hot.