Butternut Squash Risotto

This Butternut Squash Risotto is a delicious way to elevate your rice dishes. The squash infuses the risotto with a pleasant fall aroma, perfectly complemented by the addition of white wine. The creamy texture and rich flavor of this dish make it an ideal choice for a cozy autumn dinner or lunch.

Butternut squash, with its natural sweetness and vibrant color, brings warmth and comfort to every bite. As you cook the rice slowly, it absorbs the rich flavors of the sautéed onions, garlic, and white wine, creating a flavorful base. The butternut squash melds well with the creamy risotto, adding both depth and a hint of sweetness.

This risotto is not only delicious but also versatile. You can customize it by adding a sprinkle of fresh herbs like sage or thyme, which pair wonderfully with the earthy flavors of the squash. For a bit of crunch, consider topping it with toasted pine nuts or crispy pancetta.

Served hot, this Butternut Squash Risotto is perfect for those cool fall evenings when you’re craving something comforting and satisfying. It’s an excellent dish to serve at gatherings, impressing your guests with its elegant yet hearty character. Pair it with a glass of your favorite white wine to enhance the flavors even more.

How to make butternut squash risotto

Cut the squash in half, remove seeds and fibers, and place them cut side down on a roasting pan along with 1/2 cup of water. Bake at 180°C (350°F) for about 40-50 minutes until tender. Once done, remove the peel and cut the squash into small 1/2 inch pieces.

In a saucepan, heat oil over medium-high heat and cook the onion for about 5 minutes until soft. Add the red pepper, garlic, and rice, and cook for another 5 minutes. Pour in the white wine and allow it to evaporate. Gradually add the vegetable stock, salt, pepper, and sage. Simmer the mixture, stirring constantly, until the rice is tender and all the liquid has evaporated.

Add the prepared squash to the pan, mixing well. Serve the dish with a generous sprinkle of Parmesan cheese on top.

Hope you will try it out and enjoy this delightful Butternut Squash Risotto and savor the taste of fall in every spoonful. If you do, make sure to share the photos with me on Instagram.

For more healthy dishes check our full collection of Healthy Recipes.

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Butternut Squash Risotto

5 from 1 vote

This Butternut Squash Risotto is a delicious way to cook rice, the squash gives a pleasant aroma to it alongside the white wine.

Servings 4 servings

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

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Ingredients

  

1x2x3x

• 1 medium squash, cut in 1/2 inch pieces
• 1 onion, diced
• 1/2 red pepper, diced
• 2 garlic cloves, minced
• 1 cup rice
• 1 cup white wine
• 2 cups vegetable stock
• 1/2 tsp dried sage
• salt and freshly ground black pepper
• Parmesan Cheese

Instructions

 

• Cut the squash in half, remove seeds and fibers and place them cut side down on a roasting pan along with 1/2 cup of water. Bake at 180 C (350 F) for about 40-50 minutes until tender. Remove peel and cut in small 1/2 inch pieces.
• In a sauce pan heat oil over medium-high heat. Cook onion for about 5 minutes until soft. 
• Add red pepper, garlic and rice and cook for another 5 minutes. Add the white wine and allow to evaporate. Add gradually the vegetable stock, salt, pepper and sage. Simmer until the rice is tender and all the liquid has evaporated.Stir constantly. 
• Add the prepared squash. Mix well and serve with Parmesan cheese on top. 

Nutrition

Serving: 1 serving out of 4Calories: 244kcalCarbohydrates: 44.2gProtein: 4.5gFat: 0.5gSugar: 3.2g

Calories: 244kcal

Course: Main Course

Cuisine: Italian

Keyword: butternut squash, main dish, risotto, salt, vegetarian dish