This Butternut Squash Risotto is super creamy and hearty – perfect as a side dish or even as the main course.
I want my butter-nut, butter-nut, butter-nut. I want my butter-nut, butter-nut, butter-nut. Butter-nut Squash Ri-so-tto!
OK, so maybe you thought it was hokey when I made up a song about my White Bean Dip. But I just couldn’t help myself. I must tell you that I have been dabbling in song parodies since childhood. I think I’ve probably taken every song I’ve ever known at some point and changed the words. I even make parodies of other song parodies. And, now it has even rubbed off on the kids. And Greg. And possibly the cats.
So now that I’ve come clean about my lyric changing habit, I’ll get back to the point of this post, which happens to be Butternut Squash Risotto.
While you can serve this risotto as a side like my Basic Risotto, it also holds its own as an entree with roasted butternut squash as the star ingredient. Oh, that sweet, nutty, tender, melt-in-your-mouth deliciousness…I just want to sneak a piece! No one will notice, right? 😉
I personally enjoy this risotto as the main course, but if you do go the side route, serve with a minimally seasoned protein with no pan sauce, such as grilled chicken, broiled flounder or even a steak.
I made this Butternut Squash Risotto with chicken broth, but to make a vegetarian option, use vegetable broth instead and vegetarian Parmesan cheese.
- 1 (20 oz.) package fresh cubed butternut squash
- 64 oz. less-sodium, fat free chicken broth (for vegetarian option, use gluten-free vegetable broth)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 small onion, minced
- 2½ cups Arborio rice (not rinsed)
- 1 cup white wine (preferably Pinot Grigio)
- ¾ cup freshly grated Parmesan cheese & more for garnish, if desired (for vegetarian option, use vegetarian Parmesan cheese)
- Chopped fresh basil for garnish if desired
- Preheat oven to 400° F.
- Place cubed butternut squash on a baking sheet. Drizzle with olive oil until well coated, but not drowning.
- Season butternut squash with salt and pepper to taste.
- Roast butternut squash for 30-40 minutes. About 15 minutes through, stir squash and turn the pan 180°. Then return to oven for the remaining time. Squash is done when largest pieces are fork tender. When finished, remove from oven and let rest on baking sheet.
- While the squash is in the oven, warm broth in a pot over medium to medium-high heat.
- Heat butter and olive oil in a wide pan until butter is melted.
- Add the onion and cook over medium heat until it becomes translucent, about 2 minutes.
- Add the rice and stir until it is well coated.
- Add one ladleful (approximately ¼ cup) of broth and stir.
- When broth is absorbed, add the wine and stir.
- Once wine is absorbed, add broth one ladleful at a time, adding more broth as it is absorbed, stirring constantly. Continue this process until rice is just tender and has a creamy consistency (will take about 20-25 minutes from this point).
- Once the rice is creamy and you have used all or most of your broth (you might not need it all), turn off heat and stir in the cheese and butternut squash. The butternut squash will break up as you stir, but you can also smash with your spoon if you want smaller pieces.
- Garnish and serve with fresh basil and additional Parmesan cheese if desired.