Butternut Squash Risotto

Ready in 50 minutes
15 review(s) averaging 4.8. 100% would make again

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Butternut Squash Risotto

"This recipe was AWESOME! I made it for a large group of people and almost everybody asked for the recipe. The flavors are PERFECT, yet it does take a large amount of patience and fridge space. The recipe definitely exceeds the limit of six people. Maybe six teenage boys who recently went swimming, but anyway, it makes a lot. No real complaints, though. This recipe is definitely a winner."


Are you making this? 
1 butternut squash; (2 pounds)
2 tablespoons olive oil
Kosher salt and black pepper; freshly ground
6 cups chicken stock; preferably homemade
6 tablespoons unsalted butter
2 ounces pancetta; diced
1/2 cup shallots; minced
1-1/2 cups Arborio rice
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup Parmesan cheese; freshly grated

Original recipe makes 6 Servings



Preheat the oven to 400 degrees F.

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt (optional), and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.


Added on Award Medal
Verified by stevemur





Calories Per Serving: 603 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Add your review!

my family loved this!! I did not have pancetta so i used bacon. I am not a huge fan of bacon so I think I would have loved it more with pancetta, but I'd definitely make this again!
SherryCN 8 months ago

Very good and easy if you haven't made risotto before.
ldoolan 8 months ago

People are right, this recipe is fantastic, but makes a LOT. We're still eating the leftovers 2 days later, but still completely delicious. Sweet and warm and creamy. It does take time and patience, but simple. Also, do not expect it to look like the picture accompanying this recipe. Mine was darker with chunks of roasted squash in it; they did not mash up.
jdriemeyer 10 months ago

Not only good - super good !
kingkoch42 10 months ago

Absolutely delicious! I didn't expect it. It was not difficult to make and the taste is amazing! Loved it!!!!
yuliia_glushchenko 12 months ago

Delicious! My whole family loves this dish!
LollyFii 1 year ago

Wow! Amazing flavors....you have to try it!
jenncasper 1 year ago

I have to say thanks you, i made this this evening. I have never done rissoto and i found this so easy. I had to make a couple of adaptations to the recipe :( sorry, could get pancetta so supplemented with Bacon, and ti used stock cubes rather than home made, no option. but i loved it, i really really did. Its also the first time i have made someone else recipe on Big Oven, all in all, i would say thats a success :) Thanks you :)
Diceman2k1 1 year ago

My wife absolutely loved this recipe. I agree. It is really awesome. Thanks.
jimshim 1 year ago

This recipe was fantastic! I have been looking for recipes that include Butternut Squash. I love Risotto. So, the combination was perfect. My entire family loved it and asked if I would make it again. The recipe makes a lot of Risotto as most Risotto recipes do so be prepared for leftover. Thanks for posting the recipe. This one is a keeper.
skifer 1 year ago

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