An easy butternut squash risotto recipe. If you like the naturally sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor. Great as a side dish or main course.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
343 Calories
Recipe Instructions
Step 1
Place squash cubes into a steamer basket in a saucepan with water. Cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
Step 2
Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until onion begins to soften, then stir in rice. Continue cooking and stirring until rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
Step 3
Pour in white wine; cook, stirring constantly, until it has evaporated. Stir in mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until chicken stock has been absorbed into rice, 5 to 7 minutes. Add 1/2 of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in remaining stock, and continue stirring until the risotto is creamy.
Step 4
Finish by stirring in Parmesan cheese, and seasoning to taste with salt and pepper.
