Butternut Squash Risotto

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

Top-ranked recipe named "Butternut Squash Risotto"

4 avg, 16 review(s) 88% would make again


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2 lb Butternut squash
2 tb butter and olive oil; (each)
1 1/2 c Onion; diced
1 tb Garlic; minced
2 1/2 c Arborio rice
3/4 c Dry white wine
7 c Rich chicken or vegetable
1 1/2 c Freshly grated Parmesan
1 ts Grated lemon zest
1/4 ts Freshly grated nutmeg
Chives; Chopped
Parmesan and basil; Shaved

Original recipe makes 4 Servings



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: billspa@icanect.net (Bill Spalding)

Calories Per Serving: 1960 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This recipe should say to cook the squash first, not sauté for 2-3 minutes with the rice. I ruined a whole pan of risotto and squash!
Brittjw 2 months ago
colleenrocks 2 months ago
I 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
Jannehs 6 months ago
I 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.
rachelpowell1 1 year ago
linsaymckeown 1 year ago
Very good live butternut squash. Made with brown rice instead
Johnfran29 1 year ago
1 word: Awesome
ladijas 1 year ago
Nothing short of delicious! Serving: 1? Surely not. The recipe would easily feed 4 hungry people.
Redtatt 1 year ago
Great 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!
lauraaguilarhouck 2 years ago
I love this recipe. I used vegetable bouillon and cut the recipe in half. Delicious
Theseehawks 2 years ago
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