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Butternut Squash Risotto

4

55 min

Butternut Squash Risotto

Butternut Squash Risotto Photo 1

Category

Rice Recipes

Time

55 min

Serving

4 persons

Calories

343

Rating

4.00★ (605)

Cuisine

Author: Victoria Buriak
If you like the naturally sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor. Great as a side dish or main course.

Ingredients

  • butternut squash: 2 cups (cubed)
  • butter: 2 Tbsp
  • onion: 0.5 piece (minced)
  • arborio rice: 1 cup
  • dry white wine: 0.33333 cup
  • hot chicken stock: 5 cups
  • Parmesan cheese: 0.25 cup (grated)
  • salt and ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Butternut Squash Risotto Photo 2 1
Butternut Squash Risotto Photo 3 2
Butternut Squash Risotto Photo 4 3
Butternut Squash Risotto Photo 5 4
Butternut Squash Risotto Photo 6 5
  1. Place squash into a steamer basket in a saucepan; fill with water to just below the bottom of the basket. Cover, bring to a boil, and steam squash until tender, 10 to 15 minutes. Drain; use a fork to mash squash in a bowl. Dotdash Meredith Food Studios
    Butternut Squash Risotto Photo 2
  2. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until onion begins to soften, then stir in rice. Continue cooking and stirring until rice is glossy and the onion begins to brown on the edges, about 5 minutes more. Dotdash Meredith Food Studios
    Butternut Squash Risotto Photo 3
  3. Pour in white wine; cook, stirring constantly, until it has evaporated. Stir in mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Dotdash Meredith Food Studios
    Butternut Squash Risotto Photo 4
  4. Cook and stir until chicken stock has been absorbed into rice, 5 to 7 minutes. Add 1/2 of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in remaining stock, and continue stirring until the risotto is creamy. Dotdash Meredith Food Studios
    Butternut Squash Risotto Photo 5
  5. Stir in Parmesan cheese and season with salt and pepper. Dotdash Meredith Food Studios
    Butternut Squash Risotto Photo 6

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