Butternut Squash Risotto

5.0/5 rating (3 votes)
Butternut Squash Risotto

Butternut squash risotto is the perfect fall side with your favorite Italian. I love to pair it with pork or chicken.


  • 7 tablespoons unsalted butter
  • 2 tablespoons minced fresh sage
  • 6 cups vegetable or chicken stock
  • 2 cups butternut squash, small cubes
  • 4 tablespoons olive oil, divided
  • 2/3 cup onion
  • 2 cups Arborio rice
  • 1 teaspoon dried rosemary
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • Salt and freshly ground pepper, to taste


  1. Preheat oven to 350 degrees.

  2. In a small saucepan over medium heat, melt 4 tablespoons of the butter.

  3. Add 1 tablespoon of the sage and heat until the butter browns.

  4. Add in butternut squash to a baking pan and coat with olive oil and season with salt/pepper. Bake for 25 minutes.

  5. In the pan add in 1 tablespoon olive oil and add in onions and rice and stir until the grains are well coated with the oil and butter.  Cook for about 3 minutes.

  6. Stir in the remaining 1 tablespoon sage and the rosemary.

  7. Add the wine and stir until it is absorbed.

  8. Add the simmering stock mixture a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more. 

  9. When the rice is tender to the bite, but slightly firm in the center and looks creamy (about 30 minutes), stir in the remaining 3 tablespoons of butter, the cheese, salt, and pepper.  Toss in butternut squash and stir through the rice.


  10. Add more stock if needed so the rice is thick and creamy.   Add in parmesan cheese and stir.


  11. Let stand for 2 minutes.

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