Butternut Squash Risotto
This butternut squash risotto is perfect for fall dinners or holiday gatherings. The combination of roasted squash, creamy rice, and herbs makes it feel both comforting and festive.
Servings: 6
Ingredients
- 1 whole butternut squash
- 2 tablespoons olive oil
- kosher salt and freshly ground black pepper, to taste
- 6 cups chicken stock, hot
- 2 tablespoons salted butter
- 4 slices thick cut bacon, chopped
- 1 small onion, minced
- 3 cloves garlic, minced
- 1 ½ cups Arborio rice, uncooked
- ½ cup dry white wine
- ¼ cup freshly chopped parsley
- 1 cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 400F with rack on middle position. Peel and cube butternut squash into 3/4 inch cubes.
- Line a baking sheet with foil and spread squash out over the baking sheet; toss with olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and roast for 25 minutes or until fork-tender. Remove from heat and set aside.
- In a heavy pot or Dutch oven, saute the butter, bacon, and onions on medium low until cooked through and translucent, about 10 min, stirring often.
- Add rice and garlic. Stir to coat well. Add wine and cook 2 minutes. Add 2 cups of chicken stock to the rice, with 1 tsp kosher salt and 1/2 tsp black pepper. Stir and simmer until stock is almost fully absorbed, 5-10 min.
- Continue simmering and adding 1 cup of stock at a time, stirring very few minutes. Keep adding liquid and letting rice fully absorb it, one cup at a time. It takes about 30 minutes for rice to be tender and all of the broth has been used/absorbed.
- Remove from heat, gently toss in roasted squash. Garnish with parsley and parmesan cheese. Serve immediately.
Notes
- Roast the butternut squash until golden and tender before adding it to the risotto. This deepens its flavor and adds a subtle caramelized sweetness to the dish.
- Use Arborio rice for the best texture. Its high starch content creates that signature creamy consistency while still keeping each grain slightly firm in the center.
- Keep your chicken broth hot while cooking the risotto. Adding cold broth slows down the cooking process and affects the creamy texture.
- If you need to sub out the white wine, you can replace it with same amount of chicken broth instead.
- Add the broth gradually, one cup at a time, stirring often but not constantly. This allows the rice to absorb the liquid evenly and release its starch for a smooth finish.
- Don’t rush the cooking process. The creaminess of risotto comes from slow, steady simmering that transforms simple rice into a velvety dish.
- Serve the risotto immediately after cooking for the best texture and flavor. It thickens as it sits, so if it feels too thick later, add a splash of warm broth to loosen it.
- This recipe is part of our Rice and Quinoa Recipes Collection.
- We love serving this Butternut Squash Risotto alongside hearty mains like Baked Honey Ham or Tender Pork Ragu.
Nutrition (per serving)
Calories: 589kcal | Carbohydrates: 66g | Protein: 20g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 808mg | Potassium: 855mg | Fiber: 4g | Sugar: 8g | Vitamin A: 13761IU | Vitamin C: 32mg | Calcium: 281mg | Iron: 4mg