Risotto with Butternut Squash


I was sorting through a basket of gourds when I spied a butternut squash in the bottom. How it got there is a mystery. It was a bit soft in places so I needed to use it quick. Butternut is a good swap for pumpkin, so I made the switch in the risotto recipe I’m sharing.

Easy risotto with butternut squash


4 cups vegetable or chicken broth

3 cups diced butternut squash

3 tablespoons butter, plus 2 tablespoons

1 cup diced onion

1-1/2 cups Arborio rice

1/2 cup white wine

1/2 cup Parmesan cheese plus extra

Salt and pepper


Bring broth to a gentle boil, then lower to a simmer.

Add squash, cover, and cook until tender. Remove with slotted spoon. Set aside.

Cover broth to keep at a simmer.

Melt 3 tablespoons butter in a pan. Add onion and cook until tender but not brown.

Add rice and stir to coat. Add wine and simmer until wine almost evaporates. This won’t take long.

Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking rice, adding broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next, until rice is tender but still firm to the bite and mixture still creamy, about 20 minutes. Turn off heat.

Stir in squash, Parmesan, remaining butter, salt and pepper. (I stirred in a few greens, too). Sprinkle on more Parmesan.

No wine? Add another 1/2 cup broth.

Tip: What is Arborio rice?

Shorter and fatter than long grain rice, Arborio retains more starch content. Adding warm liquid a little at a time makes for a creamy risotto.

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