Butternut Squash Risotto


INGREDIENTS - 4 servings

  • 4 c. store-bought or homemade low-sodium chicken broth
  • 8 tbsp. unsalted butter, divided
  • 1 cup medium white onion, finely chopped 
  • 2 1/2 tsp. kosher salt, divided
  • 1 1/2 c. arborio or carnaroli rice
  • 1 cup dry white wine
    4 oz. Parmesan, finely grated (about 1 1/2 c.) 
  • 3/4 tsp. freshly ground black pepper
  • 1 cup butternut squash puree - see below
  • 1 cup, butternut squash, diced - see below


Step 1
In a medium pot over medium-high heat, heat broth until steaming. Reduce heat to low, cover, and keep warm.
Step 2
Meanwhile, in a large skillet over medium heat, melt 4 tablespoons butter. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, translucent, and sweet to the taste, 8 to 10 minutes. Add rice and cook, stirring occasionally, until translucent around the edges, 1 to 2 minutes more.
Step 3
Add wine and cook, stirring, until liquid is absorbed, 3 to 4 minutes. Add 1 cup warm broth at a time, stirring, until broth is absorbed and brought to a simmer over medium-high heat. Reduce heat and  continue stirring, and simmer until rice is just tender, 10 to 15 minutes.
Step 4
Add 1/2 cup warm broth. Simmer over medium heat and continue to cook, stirring, until broth is absorbed, 1 to 2 minutes more. Taste and, if rice is still slightly al dente, add remaining 1/2 cup broth and continue to simmer, stirring, until absorbed and rice is tender.
Step 5
Remove from heat. Stir in Parmesan, butternut squash puree, and remaining 4 tablespoon butter until cheese and butter are melted; season with remaining 2 teaspoons salt, if needed. Add 1 cup diced butternut squash 2 tablespoons chopped parsley stir.  Serve immediately.

Butternut Squash Puree

1 large butternut squash bulb (reserve neck for diced squash), halved and seeded (season with salt, pepper and brown sugar)
2 cups chicken or vegetable broth, or as needed
salt and ground black pepper to taste

Step 1
Preheat the oven to 400 degrees F (200 degrees C). Place butternut squash on a baking sheet, flesh-side down.
Step 2
Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.
Step 3
Scoop flesh into a food processor; pulse until smooth. Add stock, 1/4 cup at a time, while continuing to pulse, until smooth or desired consistency. Season puree with salt and pepper.

Diced Butternut Squash

1 large butternut squash neck (reserved from bulb)
In a large saucepan or stock pot, bring 4 quarts water and 1 tablespoon salt to boil.
Add the butternut squash and boil until tender, about 3 to 5 minutes.
Drain well and immediately plunge into ice water to stop the cooking.


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