Susan McGreevy Recipe

Butternut Squash Risotto

By Susan McGreevy smcgreevy

I love Risotto and I am always looking for recipes. It has such creaminess without the cream!

Recipe Rating:
 8 Ratings
Prep Time:
Cooking Method:
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Risotto is always a bit labor-intensive... but SO worth it! This recipe is a terrific example of how good homemade risotto can be.

NOTE: We used a total of 4 cups of chicken stock... Use more or less to your liking.


2 Tbsp
olive oil, extra virgin
1 medium
onion, chopped
2 Tbsp
sage, fresh, chopped
1 small
butternut squash, peeled, seeded and grated or finely chopped
1 clove
garlic, minced
1 1/2 c
arborio rice
1 c
dry white wine (always use wine you would drink when you cook)
salt and pepper to taste
1/2 c
parmesan cheese
4 c
chicken stock, light
Kitchen Crew

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About this Recipe

Course/Dish: Pasta Sides, Rice Sides
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Collection: Rice Reinventions
  • Comments

  • 1-5 of 42
  • user
    Kitchen Crew JustaPinch - Mar 9, 2012
    I tried this recipe and say it's Family Tested & Approved!
  • user
    Kitchen Crew JustaPinch - Mar 9, 2012
    I shared a photo of this recipe.
    View photo
  • user
    deb baldwin messinthekitchen - Mar 9, 2012
    Congratulations Susan, on your first blue ribbon!
  • user
    Caela M Stervander Caela - Jun 3, 2012
    I recently ate Butternut squash risotto and it was so good, been the only thing on my mind since, lol. Can't wait to try this recipe, it looks great!!! :)
  • user
    Kris Downs Gr8cookie - Sep 28, 2012
    This looks so good. I have tried a similar recipe and was pleased with the results. Like the author said "don't rush". It does take time and works best as a side for meat that can "wait" until the risotto is perfect.