Butternut Squash Risotto Recipe

Touch Hearts to Rate
3 votes | 12526 views

Thanks to the Simply Recipies blog...wonderful!

I loved this dish. I could sit down and eat cups and cups and cups of this dish. It was a wonderful side, and an easy main for a vegetarian. Thanks to Simply Recipies blog...wonderful!
I used extra butternut squash and it worked really well, I also found that I did not need to add extra cheese at the table.

Servings: 4-6 big servings


Cost per serving $3.52 view details
  • 6-8 cups chicken broth (use vegetable broth for vegetarian option)
  • 5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
  • 1 small onion, finely chopped
  • 2 cups butternut squash, peeled, and finely diced
  • 2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred)
  • 1 cup dry white wine (such as Sauvignon Blanc)
  • 1 cup freshly grated Parmesan cheese
  • 2 Tbsp chopped chives or garlic chives
  • Salt


  1. Heat broth in a med pot and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.
  2. Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook, stirring continupusly, over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a ladle or so of broth at a time, cook and stir until all of the broth is absorbed, and until the rice is tender, but still firm to the bite, about 15 to 20 minutes.
  3. 3 During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - May 15 »
Today - May 15
May 16 - 22
May 23 - 29
May 30 - Jun 05
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 685g
Recipe makes 4 servings
Calories 684  
Calories from Fat 199 29%
Total Fat 22.65g 28%
Saturated Fat 13.75g 55%
Trans Fat 0.0g  
Cholesterol 60mg 20%
Sodium 1049mg 44%
Potassium 769mg 22%
Total Carbs 86.75g 23%
Dietary Fiber 4.4g 15%
Sugars 2.84g 2%
Protein 21.36g 34%




  • John Spottiswood
    October 9, 2008
    This looks yummy, Kelly. I love Simple Recipes too. Thanks for sharing!

    Leave a review or comment