How to Make Butternut Squash Risotto - A Step-by-Step Guide

Butternut squash risotto is a creamy and comforting dish that is perfect for a chilly fall or winter evening. The sweet and nutty flavor of the butternut squash pairs perfectly with the creamy and rich texture of the risotto, making it a favorite among both vegetarians and meat-eaters alike. This dish is also a great way to incorporate more vegetables into your diet, as the butternut squash adds a healthy dose of vitamins and minerals to the dish.

Making butternut squash risotto at ho...

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Ingredients

  • 2 cups cubed butternut squash
  • 2 tablespoons butter
  • ½ onion, minced
  • 1 cup Arborio rice
  • ⅓ cup dry white wine
  • 5 cups hot chicken stock
  • ¼ cup grated Parmesan cheese
  • salt and ground black pepper to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Servings: 4

  • 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.
  • 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.
  • 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.
  • 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.
  • Stir in Parmesan cheese and season with salt and pepper.
  • Nutrition

    343 cal.

    • Total Fat: 8g
    • Saturated Fat: 5g
    • Cholesterol: 21mg
    • Sodium: 979mg
    • Total Carbohydrate: 57g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 7g
    • Vitamin C: 16mg
    • Calcium: 104mg
    • Iron: 1mg
    • Potassium: 300mg