Butternut squash risotto

    45 min

    If you like the natural, sweet flavour of butternut squash, you'll love this risotto! It is so creamy and full of flavour! Great as a side dish or main.

    480 people made this

    Serves: 4 

    • 280g cubed butternut squash
    • 30g butter
    • 1/2 onion, minced
    • 225g Arborio rice
    • 80ml dry white wine
    • 1.2L hot chicken stock
    • 4 tablespoons grated Parmesan cheese
    • salt and ground black pepper to taste

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Place squash cubes into a steamer basket in a saucepan. Add water, cover and bring to the boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
    2. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
    3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.

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    Reviews in English (397)


    Made it vegetarian. Just added vegetable stock.  -  19 Oct 2010


    Used different ingredients. added a sweet potato that needed using up, tasted delicious  -  19 Oct 2010


    Liked this recipe. Used vegetable broth. Did not use saucepan, but large stock pot. Didn't need salt or pepper.  -  21 Nov 2014