Name: Butternut Squash Risotto
Prep time: 10 min
Cook time: 30 min
Yield: 4, 4 servings
Cuisine: Italian
Ingredients: 1 teaspoon olive oil; 2 tablespoon Butter; 1/4 cup Dry White Wine; 1/2 cup Onion (Chopped); 1/2 tablespoon Garlic (minced); 1 cup Risotto (Arborio rice); salt to taste ((I used about 3/4 teaspoon)); 1 cup Butternut squash Puree; 3 cups Low Sodium Vegetable Stock; a big pinch of fresh nutmeg; 1 cup Parmesan (Freshly grated (more for serving) ); 2 tablespoon parsley (for garnishing)

Butternut Squash Risotto

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Creamy Butternut Squash Risotto, made with Italian risotto rice, Butternut squash puree, nutmeg, white wine and Parmesan cheese. Making restaurant-quality risotto rice at home is easy one-pan dinner.

By: Theflavoursofkitchen (via Theflavoursofkitchen)

Original Publish: Nov 1, 2019

Last Updated: Mar 1, 2026

Prep: 10 mins

Cook: 30 mins

Yields: 4, 4 servings

Nutrition Facts

388.18 kcalCalories

13.28 gProtein

50.31 gCarbs

13.61 gFat

Instructions

Start with preparing the stock for risotto. In a saucepan heat Vegetable Stock, Butternut Squash Puree, nutmeg and salt. Once it is hot but not boiling, remove from the flame and keep aside covered.
In a heavy bottom pan, melt butter and oil. When the butter is hot enough, add minced garlic and chopped onion.
Cook onion and garlic until the onion has softened and raw smell of garlic has disappeared.
Add in the risotto rice. Stir rice until it is coated evenly with butter. Toast rice for about 2 minutes stirring continuously until you get nice toasted rice smell.
Add wine, stir the rice and simmer. Let the wine completely reduce and the rice looks almost dry.
Stir in warm stock 1 ladle/ 1/2 cup at a time. Cook on low heat. Keep string in between.
After adding stock let the rice cook on low and keep adding stock after all the liquid is absorbed.
Repeat the above step until all the stock is over. Check the seasoning and if required adjust by adding more salt and pepper.