butternut squash risotto

a recipe by
Rachel L.
Burke, VA

Great side dish and excellent base risotto using butternut squash. Make it a vegetarian main by using vegetable stock and adding sautéed mushrooms. Sweet and savory! I personally do not drink alcohol or cook with it so this recipes include a bit of white wine vinegar to add just a tinge of that flavor.

serves 6 as a side dish, 4 as a main
prep time 10 Min
cook time 35 Min
method Stove Top

Ingredients For butternut squash risotto

  • 2 c
    butternut squash, peeled and cubed
  • 2 Tbsp
    salted butter
  • 2 Tbsp
    olive oil
  • 1/2
    diced white or yellow onion
  • 3 clove
    garlic, diced or pressed
  • 2 c
    arborio rice
  • 2 Tbsp
    white wine vinegar
  • 5 c
    chicken broth or vegetable broth for vegetarians
  • 1/4 c
    parmesan cheese, grated
  • 1/8 tsp
    nutmeg
  • 1/8 tsp
    allspice, ground
  • 1/8 tsp
    cinnamon
  • 1/2 tsp
    herbs de provence or parsley
  • 1/8-1/4 c
    maple syrup or brown sugar or agave nectar
  • salt and pepper to taste
  • optional - dried mirepoix spice mix

How To Make butternut squash risotto

  • 1
    Peel and dice your butternut squash and steam or roast based upon your preference. A small or medium sized squash is plenty for 2 cups. For steaming use a steamer basket over a saucepan and steam, covered, for 15-20 minutes until fork tender. If you roast, coat the squash with olive oil and place in a 400 degree oven for about 20-25 minutes until tender. Cool the squash. When cooled mashed it and set aside.
  • 2
    In a stockpot combine the chicken broth or chicken stock, 2 tablespoons white wine vinegar and if using the dried mirepoix spices. Bring to a simmer and keep at a low simmer.
  • 3
    In a large saute pan (with about 2 inch sides), melt the butter and the olive oil over medium heat ensuring the butter doesn't burn or brown. Add the onion and stir until softened, about 3 minutes, then add the arborio rice and garlic. Stir the rice ensuring it doesn't burn and the rice becomes translucent on the ends from the butter and oil, around 5 minutes.
  • 4
    Pour in two ladles of the stock and stir slowly until the stock has been soaked up by the rice. Continue to add a ladle of stock at a time, allowing to stock to absorb into the rice before adding the next addition. Stop when you have about 2-3 ladlefuls left.
  • 5
    Add the mashed butternut squash along with the cinnamon, nutmeg, allspice, herbs de Provence (or parsley), and the chosen sweet addition: maple syrup or brown sugar or agave nectar. Minimum amount would be 1/8th of a cup, but you can add up to a 1/4th cup for a sweet risotto. Stir until combined and warmed up, the mixture will become a bit stiff. Add a ladle or two of the leftover stock to loosen the squash addition and stir until combined. Add the parmesan cheese and stir until melted. Add salt and pepper according to taste (you may not want any). I personally add more parmesan cheese to my risotto or you can sprinkle more on top before serving.
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