Perfect for fall, this hearty, creamy butternut squash risotto recipe is slow cooked with lots of parmesan. Serve as a main course or side dish.
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Our neighbor Pat has a wonderfully productive garden where she grows much of her own food. We are the happy beneficiaries of her abundance at times when she has harvested, for example, 15 large butternut squash and has 15 more hanging on the bush.
Here’s a lovely risotto we made recently using about half a butternut squash Pat brought over. (The other half went in pumpkin bread.)
The risotto is so easy, with arborio rice, squash, broth, onions, white wine, and parmesan; it just needs a bit of attention (stirring) as the rice slowly absorbs the broth.
Sides to serve with butternut squash risotto
- Roasted Asparagus
- Kale Caesar Salad with Creamy Parmesan Dressing
- French green beans with butter and herbs
- Sliced Vegetable Salad
- Shaved Brussels sprouts with lemon
From the editors of Simply Recipes
Butternut Squash Risotto
We serve this with chopped chives, but you can also crisp up some fresh sage leaves in simmering butter and then crumble into the risotto.
Based on a recipe by Biba Caggiano, published in Sacramento Bee, May 1988.
ingredients
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6 cups (1.4 liters) chicken soup (Use vegetable broth for the vegetarian option and gluten-free broth for the gluten-free version)
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5 tablespoon (70g) unsalted butter, divided
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1 small Onion, finely chopped (about 1 cup)
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2 cups (240g) Butternut Squashpeeled and finely diced (1/4-1/2 inch)
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2 cups (400g) arborio rice (can substitute medium-grain white rice, but arborio is preferred)
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1 Cup (236 mL) dry White wine (like Sauvignon Blanc)
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3/4 Cup (40g) fresh grated parmesan cheesedivided
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2 ttablespoon chopped chives or garlic chives
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Kosher salt
method
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Heat broth:
Heat broth in a medium saucepan and keep warm over low heat.
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Cooking onion and pumpkin in butter:
Melt 4 tablespoons butter in a large saucepan; Add onion and butternut squash. Cook over medium-high heat until onion is translucent, about 5 minutes.
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Add rice:
Add arborio rice to onion and squash. Cook for 1 to 2 minutes.
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Add wine:
Add the wine and cook, stirring constantly, until the wine is absorbed by the rice or has evaporated.
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Begin by adding broth:
Add a few ladlefuls of broth, just enough to just barely cover the rice. Cook over medium heat until the broth is absorbed.
Continue cooking, stirring the rice enough so it doesn’t stick to the pan, gradually adding a little stock, cooking and stirring until the liquid is absorbed and the rice is tender but still al dente, about 15 to 20 minutes.
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Add butter, Parmesan and chives:
In the last few minutes of cooking, add the remaining tablespoon of butter, 1/2 cup Parmesan, and chives.
At this point, the rice should have a creamy consistency. Add salt to taste. (The amount of salt you add depends on how salty your broth was to begin with. I usually add at least a teaspoon of salt, sometimes more.)
Serve with the remaining grated Parmesan.
| nutritional information (per serving) | |
|---|---|
| 269 | calories |
| 14g | Fat |
| 24g | carbohydrates |
| 7g | protein |
