Older readers know by now I love butternut. I have posted recipes where it is used in two soups, a vegan meal, roasted and even in pâté. It was only a matter of time that I was going to use in classic risotto.Â
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📖 Recipe
Butternut Squash Risotto
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Units
Scale
- 1 onion, chopped
- 15ml (1 tbsp) olive oil
- 1 butternut squash or pumpkin, peeled and diced
- 200g (7 oz) carnoroli (risotto) rice
- 600ml (1 pint) vegetable or chicken stock
- 30ml (2 tbsp) grated parmesan, to serve
Instructions
- Fry the onion gently in the olive oil until soft but not browned.
- Add the squash and rice and stir until the grains are coated with oil. Add 2 ladles of stock and bring to a simmer.
- Cook, stirring until almost all the stock is absorbed. Add the rest of the stock a little at a time, cooking until each addition is absorbed, the squash is soft and the rice is al dente and creamy. Season well. Divide between 4 bowls and scatter with cheese.
Notes
- In the original recipe it states that you should only use 250g (½ lb) of squash but what about the rest? To my mind, you can chuck it all in, the more, the merrier! ?
- If you find that you have plenty of butternut squash leftover after making this recipe, I suggest you freeze it to use again later! Check out my guide on how to freeze butternut squash for more info.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 269
- Sugar: 1.7 g
- Sodium: 383 mg
- Fat: 5.2 g
- Saturated Fat: 1.6 g
- Carbohydrates: 45.4 g
- Fiber: 2.8 g
- Protein: 8.4 g
- Cholesterol: 5 mg
Renil M. George
Love butternut squash risotto. Thanks.
michelle
Yes! Combine it with goats cheese and sage. Such a great combination!
Roxanne
Instead of Parmasen, I used 2 wedges of laughing cow cheese and melted it right in with the risotta. It was creamy and less fattening. Any other way, this recipe was surely simple and delicious!
Buks
I tired this and it came out yummy! I just added some marjoram because I felt it needed an extra bit more "Italian". The left overs the next day was even better! 😀
Steph
Can you recommend a cheese that would work with this that is non-dairy? 🙂
I CAN eat cheese, but am lactose intolerant.. trying to cut it out as much as possible.
Jeanne
Ooh, I made this recently too and it remains oe of my favourites. Lovely pic!
Matt
Indeed, can't go wrong with butternut squash, especially in risotto. I tend to add some chorizo too. I've always been told that you need to have splash of white wine when making risotto, did you notice it not being there? On a side note, where did you manage to get squash from at this time of year?
Hillary
Looks really good! Way better than mine. 🙂
Becky
yum. i've tried a similar recipe from giada, and i love the creaminess and texture you get from the added butternut squash. the beautiful color doesn't hurt either.
Lainie Petersen
What a beautiful dish! I love butternut squash myself and this looks like a lovely way to use it! Thanks!
elra
What a delicious risotto. I like the beautiful color from the butternut squash.
Cheers,
Elra
SarahKate
I love butternut squash! This looks really pretty and delicious!
Marc @ NoRecipes
Looks great. Love the vibrant color. I usually roast my squash first to get it a little more caramelized.
Marc @ NoRecipes
Looks great. Love the vibrant color. I usually roast my squash first to get it a little more caramelized.
Jennifer
I LOVE butternut squash risotto! So comforting and creamy! Beautiful pictures!!
The Duo Dishes
Quick and simple risotto recipe. Fab!