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Butternut squash risotto recipe

Butternut squash risotto recipe

  • Recipes
  • Dish type
  • Main course
  • Risotto
  • Squash risotto
  • Butternut squash risotto

If you like the natural, sweet flavour of butternut squash, you'll love this risotto! It is so creamy and full of flavour! Great as a side dish or main.

476 people made this

IngredientsServes: 4

  • 280g cubed butternut squash
  • 30g butter
  • 1/2 onion, minced
  • 225g Arborio rice
  • 80ml dry white wine
  • 1.2L hot chicken stock
  • 4 tablespoons grated Parmesan cheese
  • salt and ground black pepper to taste

MethodPrep:10min ›Cook:35min ›Ready in:45min

  1. Place squash cubes into a steamer basket in a saucepan. Add water, cover and bring to the 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.
  2. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
  3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.

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Reviews & ratingsAverage global rating:(566)

Reviews in English (397)

Made it vegetarian.Just added vegetable stock.-19 Oct 2010

Used different ingredients.added a sweet potato that needed using up, tasted delicious-19 Oct 2010

Liked this recipe. Used vegetable broth. Did not use saucepan, but large stock pot. Didn't need salt or pepper.-21 Nov 2014

Simple squash risotto

Heat oven to 200C/180C fan/ gas 6. Peel the squash and separate the bulbous seed-bearing section from the slender end. Chop the slender end into 2cm cubes, toss in half the oil, season lightly and roast in the oven, stirring occasionally, until golden brown on the outside and soft in the centre, about 30 mins. Cut the bulb in half and scrape out the seeds with a spoon – you can keep these to toast in the oven and sprinkle over salads. Chop the flesh into 2cm pieces. Warm the vegetable stock in a small pan, set over a low heat. Drop in squash and leave to gently poach.

While the squash is roasting, warm a medium-size frying pan over a gentle heat. Add the remaining olive oil and half the butter, followed by the onion. Cover and cook for 3 mins until the onion turns translucent. Stir in the celery, garlic, herbs and a few turns of pepper (no salt at this stage). Cover again and cook for a further 2 mins. Increase the heat slightly and stir in the rice. Stir, uncovered, for about 5 mins – this will help to develop the toasty aroma of the rice without burning the veg.

Turn up the heat, stir in the wine and let it bubble away to almost nothing. Reduce the heat and start adding the stock. Add one ladle at a time, stirring gently but constantly during each addition. The idea is to encourage the rice to absorb the liquid and soften, but also give up its starch to thicken the remaining broth. Don’t stir too aggressively or you will end up with a pan of mush. When the stock has been absorbed, it’s time to add the next ladleful and so on. It will take about 15 mins to reach the final ladle of stock. By this time the squash in the stock should have softened. Mash it up with the remaining stock and stir into the risotto.

Turn off the heat, dot the top of the risotto with remaining butter and most of the Parmesan, cover, leave to rest for 2 mins, then stir through and check the seasoning. Spoon the risotto into shallow bowls and sprinkle the roasted squash and leftover Parmesan on top. Serve with crusty bread and Sautéed spinach (below).

  • You need to count 5 Points per portion of this Butternut Squash Risotto recipe if you’re on WW Green.
  • You need to count 5 Points per portion of this Butternut Squash Risotto recipe if you’re on WW Blue.
  • You need to count 5 Points per portion of this Butternut Squash Risotto recipe if you’re on WW Purple.

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You will need a really good, non-stick frying pan and y ou can pick one up from Amazon

Recipe Summary

  • 1 tablespoon butter
  • 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
  • Coarse salt and ground pepper
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
  • 1/3 cup grated Parmesan cheese, plus more for garnish
  • 1 tablespoon chopped fresh sage, plus more for garnish

In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.

Add rice stir to coat. Add wine cook until almost all liquid has evaporated, 1 to 2 minutes.

Reduce heat to medium-low add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.

Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.

Butternut squash, sage and Comté risotto recipe

The creaminess of the Comté cheese, the earthiness of the squash and the tang of the sage make this risotto a hearty and comforting dish. And it's gluten free.


  • 1 large butternut squash, peeled, seeds removed (and discarded) and flesh cut into cubes of no more than 2cm (1 inch)
  • 2 tbsp olive oil
  • 2 banana shallots, finely chopped
  • 1 clove garlic, crushed
  • 320 g risotto rice
  • 175 ml dry white wine
  • 1 l chicken/vegetable stock
  • 1 tbsp sage, chopped
  • 50 g butter
  • 75 g grated Comté (aged 8 months)
  • 25 g shaved Comté (aged 24 months)
  • 1 large butternut squash, peeled, seeds removed (and discarded) and flesh cut into cubes of no more than 2cm (1 inch)
  • 2 tbsp olive oil
  • 2 banana shallots, finely chopped
  • 1 clove garlic, crushed
  • 11.3 oz risotto rice
  • 6.2 fl oz dry white wine
  • 1.8 pints chicken/vegetable stock
  • 1 tbsp sage, chopped
  • 1.8 oz butter
  • 2.6 oz grated Comté (aged 8 months)
  • 0.9 oz shaved Comté (aged 24 months)
  • 1 large butternut squash, peeled, seeds removed (and discarded) and flesh cut into cubes of no more than 2cm (1 inch)
  • 2 tbsp olive oil
  • 2 banana shallots, finely chopped
  • 1 clove garlic, crushed
  • 11.3 oz risotto rice
  • 0.7 cup dry white wine
  • 4.2 cups chicken/vegetable stock
  • 1 tbsp sage, chopped
  • 1.8 oz butter
  • 2.6 oz grated Comté (aged 8 months)
  • 0.9 oz shaved Comté (aged 24 months)


  • Cuisine: Italian
  • Recipe Type: Risotto
  • Difficulty: Medium
  • Preparation Time: 10 mins
  • Cooking Time: 50 mins
  • Serves: 4


  1. Preheat the oven to 180°C (350°F/Gas Mark 4).
  2. Mix the butternut squash and one tablespoon of olive oil with a pinch of salt and ground black pepper in a large roasting tin.
  3. Cook for 30 minutes then turn the pieces of squash over (so they cook evenly) and roast for another 10 minutes until cooked through and deep golden brown at the edges.
  4. Meanwhile, in a large pan, heat one tablespoon olive oil over a low to medium heat and fry the shallots until soft but not golden (about 5 minutes).
  5. Add the garlic and stir for 30 seconds, then stir in the rice and sage turn the heat to medium.
  6. Stirring constantly, fry the rice until it is opaque around the edges (about 4 minutes), then pour in the wine and reduce it until it becomes syrupy (about 3 minutes).
  7. Set a timer for 18 minutes and start adding the stock, one ladleful at a time. Keep the rice covered with liquid at all times and keep it simmering.
  8. When the rice is done (after 18 minutes, or it may need a couple of minutes more), turn off the heat and stir in the now-cooked butternut squash, butter and grated Comté.
  9. Check the seasoning (add more salt or pepper if needed) and leave to rest, covered, for 5 minutes before serving with the shaved Comté scattered on top

This recipe is courtesy of Comté Recipes © Laura Pope 2017.

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How to Make Butternut Squash Risotto

Heat oil in a deep skillet or pot over medium heat. Add onion, salt and pepper. Saute for 4 minutes until onion is softened but not browned. Add sage and cook for 1 minute. Add squash and garlic and cook for 3 minutes.

Meanwhile heat chicken stock in a saucepan and keep simmering.

You now begin adding one ladleful of hot stock at a time to the rice mixture while stirring. Do not add any more broth to the rice until the liquid is evaporated. Continue doing this until all of the stock is absorbed. This is a slow process, so don't rush it. The wait is worth it.

When all of the stock is incorporated, remove from the heat and add the parmesan cheese. Bon Appetito!

Butternut Squash Risotto with Greens

Heat 4 cups of vegetable broth or stock and keep warm on low heat.
Preheat oven to 400 degrees.
Toss peeled and cubed squash with 1tsp olive oil, dash of salt, pepper and minced garlic clove. Roast about 20 minutes, until tender. Set aside.

Boil some water and simmer greens for about 4 minutes. Drain, cool, chop coarsely and set aside. (You can sub kale for either or both the chard and collards)

Heat 1 tsp oil in a heavy saute pan and saute the leeks for a couple of minutes, until they soften. Add the rice and cook for another couple of minutes, stirring constantly.

Add wine and allow rice to absorb it. Add stock, slowly, 1 cup at a time, continuing to stir gently and allowing rice to absorb stock before adding more. Add two cups of broth total.

Stir in the squash and the greens. Reduce heat to low and continue to cook, adding stock 1/2-3/4 cup at a time until rice is tender. The rice should be a little saucy.

Add pinch of nutmeg and stir in the cheese. Adjust seasoning to taste. Serve immediately.

Yes! Well, kind of. You can make the risotto in an Instant Pot, but will still need to make the pureed butternut squash on the stove.

To make the risotto in the Instant pot, turn on the saute function, then add the butter to the Instant Pot. Once the butter has melted, add the onion and garlic, saute for 4 minutes. Add the arborio rice and toast for 2-3 minutes.

Hit the keep warm/cancel button on the pressure cooker. Add JUST 3 CUPS of vegetable broth to the Instant Pot vs. the 8 cups used to make the risotto on the stovetop.
Place the lid on the pressure cooker and make sure the steam release is set to “sealing”. Press the “manual” button and set the pressure cooker to high pressure, then use the +/- buttons to set the pressure cooker to 6 minutes.

When the cooking time is up, wait 10 minutes, then release any remaining pressure before unlocking the lid.Remove the lid and stir in the parmesan cheese and pureed butternut squash.

Saffron Risotto with Butternut Squash

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, 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 sauté 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, 1 teaspoon salt, 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 cheese. Mix well and serve.

Copyright 2002, Barefoot Contessa Family Style by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

Butternut Squash Risotto

Posted By Savita

Sharing today, creamy, garlicky homemade butternut squash risotto for Italian restaurant-quality meatless dinner in comfort of your own home!

Fall season may be a month away but I can see everyone going crazy for pumpkin and squash recipes. So, I decided to give you another reason to grab some butternut squash from Farmer's Market today.

I'm so excited to share this recipe. You know, how risotto is treated as pricey Italian restaurant dish which you can never get right at home. I wanted to take that intimidation out of cooking risotto at home. Risotto is just like cooking any other rice. Only major difference is: to get that signature creamy risotto texture, it needs your attention rather than add to a pot and let it cook itself.

So, if you never tried cooking risotto at home, this recipe is perfect place to start. I promise!

And if you are risotto expert! Then I highly recommend trying this garlicky parmesan and sweet butternut squash risotto. In one sentence, this squash risotto is perfect way to get ready to welcome fall season!

What is risotto all about?

When I cooked risotto first time, I did some research to understand what's the deal. Why everyone think risotto is so hard to cook. So, based on my research, and a few authentic risottos I had in Italian eateries over the years. Here is what you all need to know.:

1. Risotto is one pan creamy rice. Mostly rice used are Italian arborio rice or thick grain starchy rice which make risotto creamy.
2. Instead of plain water, risotto gets flavor from fortified liquid such as chicken stock, shrimp stock or vegetable stock.
3. Like I mentioned earlier, risotto needs 15-18 minutes of your time to cook perfectly creamy. Stock is added. say 1/3 cup at a time to let rice absorb liquid and release it's starch as it cooks. Idea is to not let rice go dry at any time. If rice are left on it's own, these will soak up all liquid and creamy texture will be lost.

So, to make this risotto. I start by sauteing aromatics.. Like onion, garlic and some spices for this squash risotto, then I add the diced squash and let it cook for sometime so that squash is slightly tender before rice are added.

Speaking of squash, If you don't like to peel and slice a fresh squash. most grocery stores carry pre-diced butternut squash in fresh produce refrigerator section. Also, frozen squash is available all year round which cooks quicker than fresh butternut squash. Since it's almost squash season, you can even roast the whole squash and then peel skin off the tender cooked squash.

Please note, a pre-cooked squash like roasted squash is best folded in last 5 minutes of cooking risotto or it will get very mushy and loose it's texture.

Now, let's discuss dietary information.

This risotto recipe is vegetarian, gluten free, and also packed potassium and folates from butternut squash. I added some butter and parmesan to it. Even though Parmesan really enhance the flavor of sweet butternut squash.. You can easily make it vegan by using vegan substitutes or skipping these two ingredients.

Using seasonal fruits and veggies in main course meals bring us close to nature and gives opportunity to eat healthier and fresh. Like this Butternut Squash risotto is great way to welcome fall and enjoy some seasonal squash with family.

What are you favorite ways to cook squash for dinner? Leave a comment below and let me know.