Butternut Squash Risotto

5 from 3 votes

This Butternut Squash Risotto Recipe is perfect for fall. A decadent, indulgent-feeling vegetarian side dish fit for company!

Prep Time10

Cook Time45

Total Time55

Course: Dinner

Cuisine: Itaian

Keyword: Butternut Squash Risotto, Italian Recipes, Risotto Recipes, Side Dish, Vegetarian Recipes

Servings: servings

Calories: 448kcal

In a wide pot or skillet, melt butter and saute onion, garlic until onion becomes translucent and garlic fragrant. Add in the rice and stir constantly for another 2 minutes to fully coat the rice granules in the creamy butter and get them a little toasty.
Pour in the wine and take it to almost a boil, reduce heat and let simmer until most of the wine has been absorbed.
Stir in the diced butternut squash, and follow with ½ chicken broth. You can also use priorly roasted butternut squash, but make sure to roast it until almost soft. See notes below.
Stir constantly and add the remaining broth slowly in the pot little by little making sure that the liquid has been absorbed by the rice before adding more each time. It should take about 25-30 minutes for all the rice to absorb all the liquid. When there is almost no liquid left add in the parmesan cheese, salt, pepper and nutmeg and mix well.
Serve immediately topped with chopped fresh parsley, more roasted butternut squash, pine nuts, bacon or pumpkin seeds.

Notes:

Warm the vegetable or chicken broth in advance of adding it to the pot.
I never rush the process by adding all the broth at once. I pour in just enough to cover the rice and squash, wait until it is absorbed, then add more. Adding the stock little by little is the key to keeping the rice from turning mushy.
I know the risotto is ready when it is creamy but still slightly firm. When I drag the spoon through it and the risotto slowly fills back in, I know it’s perfect.

Storage:

Store in a tightly sealed container in the fridge for up to 3 days. Do not freeze.