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Last Updated on November 12, 2021 by Aimee
While this Easy Butternut Squash Risotto Recipe is a dish that does require your attention, it’s so incredibly flavorful and worth the effort! This one pot wonder comes in at just under an hour from prep to table. Let me show you how to make it.
How to make Butternut Squash Risotto
For this recipe you’ll need just a few simple ingredients. They include:
- Butternut Squash, peeled, seeded and cut into bite-sized cubes
- Salt and Pepper, to taste
- Arborio Rice (do not substitute)
- Dry White Wine
- Vegetable or Chicken Broth (hot)
- Parmesan Cheese
- Fresh Sage Leaves (or Parsley), chopped
How to peel butternut squash
Peeling a whole butternut squash may seem daunting at first but with a sharp peeler, it’s not much different than peeling a carrot. I trim the ends and half the squash if it’s really large. In just a few swipes, you should be down to the bright orange flesh.
A word about broth…
I am using a vegetable base mixed with boiling water but in hindsight, I would highly recommend using a low sodium version and/or omit the salt completely from this recipe.
The first thing you’ll need to do is saute the onions in a bit of butter. Then add your cubed squash and season with salt and pepper (see broth note above). Cook until it starts to get tender.
Next, add the arborio rice. Arborio rice is specifically made for dishes such as this and you’ll want to stir it in with the squash until it’s coated.
Before adding broth, add the white wine and cook for about 2 minutes or until the alcohol has evaporated. The liquid should be nearly gone at this point.
Add the hot broth 1/2 cup at a time, cooking until almost all of the liquid has evaporated (stirring frequently) and repeating until all of the liquid has been incorporated and the rice is fully cooked and tender. This should take anywhere from 35-45 minutes.
NOTE: If you rice is not tender at this point, simply add more broth and continue to cook.
It should look like this.
Last but certainly not least, the parmesan and bit of freshly chopped sage (or parsley). Taste for seasoning.
We serve ours simply with a crusty loaf of bread making the risotto the main course, but the rice also pairs well with chicken, pork or fish.
Did you make my Easy Butternut Squash Risotto Recipe? Leave me a comment below and let me know what you thought. You can also tag me on Instagram with your photos @aimee_stock I love seeing what you come up with! 🙂
Easy Butternut Squash Risotto
- Large skillet or stock pot
- 1 tbsp Butter
- 4 c Butternut Squash peeled, seeded, and cut into 1/2-inch chunks
- Salt and Pepper to taste (SEE NOTE ABOUT BROTH)
- 1 c Arborio rice
- 1/2 c Dry White Wine
- 4 c LOW SODIUM Vegetable (or Chicken) Broth heated
- 1/3 c Parmesan Cheese grated, plus more for garnish
- 1 tsp Fresh Sage (or Parsley) chopped, plus more for garnish (SEE NOTE ABOUT SAGE)
- In a large skillet or stock pot, add the butter and onion, cooking until translucent. Add the cubed butternut squash and season with salt and pepper. DO NOT USE SALT if your broth is not low sodium or it will be too salty. Cook, stirring often, until the squash begins to soften. This should take about 6-8 minutes.
- Add the arborio rice; stirring to coat. Add the dry white wine, cooking until almost all of the liquid has evaporated, 1 to 2 minutes.
- Reduce heat to medium-low, adding 1/2 cup hot broth mixture at a time. Cook, stirring frequently, until almost all of the liquid is absorbed. Repeat with remaining broth, adding 1/2 cup at a time, stirring until liquid is absorbed before adding more, until you have used all of the broth. NOTE: If the rice is not tender enough, continue with additional broth.
- Finally, stir in Parmesan, chopped sage (pr parsley), and taste for seasoning.
- Serve immediately with your favorite crusty bread OR as a side to a protein, such as chicken steak, pork or even fish!