Butternut Squash Risotto

1 fave
More from this source
Cook Taste Eat
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

2 tablespoons olive oil

½ small yellow onion, finely diced (approximately ½ cup)

4 garlic cloves, peeled and minced

1 cup Arborio Rice

1 cup butternut squash purée

Chicken poaching liquid (about 6 cups), heated

4 tablespoons butter

6 ounces Parmigiano-Reggiano, grated (approximately 1 cup)



Heat a heavy-bottomed medium pot over medium heat and add olive oil. Add rice to the pot and stir to coat the grains with oil. Toast the rice grains gently until they become aromatic and slightly translucent. Take care not to color the rice.


Add onion and garlic, season lightly with salt and pepper. Sweat the onions and the garlic with the rice for 4-6 minutes.


Start adding warm liquid, about 6 ounces (3/4 cup) at a time, letting the liquid cook into the rice between each addition. Stir frequently. Continue adding stock until the rice is al dente. Taste for seasoning. Fold in the purée (make sure that the purée is warm) over low heat.


When rice is cooked, remove from heat and stir in butter and Parmesan. Reserve cooked rice covered until ready to serve.

View instructions at
Cook Taste Eat

You might also like

Butternut Squash Risotto With Pistachios And Lemon
Cannelle et Vanille
Butternut Squash Risotto
Real Simple
Bacon Butternut Squash Risotto Recipe
Where Women Cook
Butternut Squash Risotto
The Pioneer Woman
Orzo Risotto Recipe With Winter Squash
Cookie and Kate
Butternut Squash Risotto
My Baking Addiction
Butternut Squash Risotto
Real Simple
Butternut Squash Risotto
Skinny Taste
Baked Barley Risotto With Butternut Squash
Real Simple
Creamy Vegetable And Barley Risotto With Chickpeas
One Hungry Mama