Butternut Squash Risotto

Name: Butternut Squash Risotto
Ingredients: 4 Tbsp butter; 8 cups chicken stock; 1/3 cup dry white wine; 1/2 cup grated Parmesan cheese; 2 cups Arborio rice; 1 tsp minced garlic; 1 butternut squash (peeled, diced); 1 Tbsp avocado or canola oil; 1/2 white onion (minced)

No reviews yet

By: Emily Weeks, RDN, LD (via Zenandspice)

Original Publish: Dec 17, 2018

Last Updated: Mar 1, 2026

Ingredients

4 Tbsp butter
8 cups chicken stock
1/3 cup dry white wine
1/2 cup grated Parmesan cheese
2 cups Arborio rice
1 tsp minced garlic
1 butternut squash (peeled, diced)
1 Tbsp avocado or canola oil
1/2 white onion (minced)

Instructions

Preheat your oven to 400 degrees F. Toss the butternut squash in the oil and place on a baking sheet. Roast for 20-30 minutes until the squash pierces easily with a fork. Remove from oven, mash with a fork, and set aside.