Ready in 45 minutes
Try this Butternut Squash Risotto recipe, or contribute your own. "collxcg" and "collxveg" are two of the tags cooks chose for Butternut Squash Risotto.
"I love this recipe - great flavours. For an extra oomph, roast the butternut squash at 200 degc for about half an hour or until just going crispy and then toss into the risotto. I'm also throwing in some chicken but don't tell the veggies...!"- dgromanis
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Peel the squash and remove seeds. Cut into small 1/4 inch dice. Set aside. Heat the butter and oil together in a deep saucepan and saute the onions and garlic until soft but not browned. Add the squash and rice and continue to saute and stir for 2-3 minutes longer. Add wine and stir until absorbed. Add stock in 1/2 cup increments stirring until absorbed. Continue adding stock and stirring until rice is creamy on outside but has some texture to it. Gently stir in cheese, zest, nutmeg and correct seasoning with salt and pepper. Serve immediately in warm bowls garnished with chopped chives, additional Parmesan and a drizzle of fresh basil oil, if desired.
Recipe By: COOKING RIGHT SHOW#CR9665 Posted to MC-Recipe Digest V1 #229 Date: Sun, 29 Sep 1996 07:04:51 -0400 From: email@example.com (Bill Spalding)
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Jannehs 1 month agoI cooked this tonight as I had a butternut squash sitting on its own and found this recipe! It was easy to make and very tasty
rachelpowell1 1 year agoI doubled this recipe and fed 9 people as a main dish. 5 children, 2 teens and 2 adults. My husband hates rice but actually thought this dish was very good.
linsaymckeown 1 year ago
Johnfran29 1 year agoVery good live butternut squash. Made with brown rice instead
ladijas 1 year ago1 word: Awesome
Redtatt 1 year agoNothing short of delicious! Serving: 1? Surely not. The recipe would easily feed 4 hungry people.
lauraaguilarhouck 1 year agoGreat family dinner for whole family. My 10 month old shoveled this meal into his mouth. Make the whole recipe for a family of four and you can feed the family again with left overs. The basil olive oil is a great surprising touch!
Theseehawks 2 years agoI love this recipe. I used vegetable bouillon and cut the recipe in half. Delicious
Theseehawks 2 years agoLove this. I used vegetable bouillon instead of stock.
schalk419 3 years agoVery good but next time will half the recipe! It made a ton!!!
pineapplebutter 3 years agoThis was a very good risotto, however, it did not wow me as I had hoped. Perhaps I will add more spices next time. But I love butternut squash and I love risottos, so I will be keeping this recipe until I perfect it. Thanks for posting.
sunnimom 3 years agoI made this tonight and may not have diced the squash into small enough pieces as it didn't cook all the way through. Next time I will try roasting it first and tossing it in later. The flavors were delicious, though...
dgromanis 3 years agoI love this recipe - great flavours. For an extra oomph, roast the butternut squash at 200 degc for about half an hour or until just going crispy and then toss into the risotto. I'm also throwing in some chicken but don't tell the veggies...!
seshirkey 4 years agoThis was time consuming, though risotto usually is, so I wasn't totally surprised. It was very creamy and the onions give it a nice bite. I did add a generous amount of salt and pepper to my serving. I would make again.