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5 from 1 vote

Butternut Squash Risotto

Butternut Squash Risotto is a fall favorite around here. With slightly sweet and savory flavors and gorgeous orange color, this meatless entree or side dish is a perfect way to enjoy seasonal flavors on a nice Autumn night.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Side Dish
Cuisine: Italian
Servings: 6 -8 servings
Calories: 385kcal
Author: Amy Nash

Ingredients

  • 6 cups chicken or vegetable stock
  • 2 cups butternut squash diced into ½-inch to ¾-inch chunks
  • 3 Tablespoons olive oil divided
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 Tablespoon butter
  • ½ medium onion diced (about ½ cup)
  • 2 cloves garlic minced
  • 1 ½ cups arborio rice
  • ½ cup dry white wine optional, but adds wonderful flavor
  • 1 cup freshly grated parmesan cheese divided
  • 1 cup arugula or chopped parsley or sage for serving

Instructions

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper for easier clean up.
  • Heat the chicken stock in a large saucepan over medium-low heat until warm.
  • Place the butternut squash on the baking sheet and drizzle with 2 tablespoons of the olive oil. Sprinkle with salt and pepper, then toss well to coat evenly. Roast in the oven for 25-30 minutes until tender but not mushy. See note about adding sausage and asparagus.
  • Meanwhile, melt butter with the remaining tablespoon of olive oil in a large dutch oven over medium heat. Add the onion and saute for 3-5 minutes until softened and beginning to turn translucent. Add the garlic and cook another 30 seconds.
  • Add the arborio rice and stir well until the grains are evenly coated with the oil. Cook for 2 minutes, stirring frequently.
  • Add the wine, stirring well until it has evaporated. Begin adding the warm chicken stock, ½ cup at a time. Stir frequently between each addition. When most of the liquid has been absorbed by the rice, add another ½ cup of the stock. Continue to do this, stirring often until almost all of the stock has been used and the rice is tender but chewy. I like to save ½ cup of stock in reserve for adding right at the very end. This typically takes anywhere from 25-35 minutes, with frequent stirring. The resulting risotto should be fairly loose and almost the same consistency of oatmeal.
  • Remove from the heat and stir in the roasted butternut squash and ½ of the parmesan cheese. Taste and add more salt and pepper as needed. You may want to use the reserved ½ cup of chicken stock to slightly loosen up the risotto if it has gotten too thick. Serve with more parmesan cheese and arugula sprinkled on top.

Notes

  • Risotto can be a wonderful meatless entree in itself, but we especially like it with chicken and apple sausages and asparagus. You can add 4 chicken and apple sausages and 1 pound asparagus, washed with ends trimmed, to the pan when roasting the butternut squash, then slice and add to the risotto, stirring it in with the butternut squash, or plate the sausage and asparagus on the side.
  • If you want to save yourself a pan and skip roasting the butternut squash in the oven, you could saute it in the butter and oil for 5-6 minutes until slightly browned and softened a bit before adding the onion to saute for another 3-5 minutes and proceed as directed with making the risotto.

Nutrition

Calories: 385kcal | Carbohydrates: 51g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 1410mg | Potassium: 270mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5744IU | Vitamin C: 11mg | Calcium: 221mg | Iron: 3mg