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Butternut squash risotto

Butternut squash shows to advantage in a creamy risotto.


3⁄4 t salt
3⁄4 t pepper
4 c broth (chicken broth or stock)
1 c water
4 T butter
2 clv garlic
2 c rice
1 1⁄2 oz cheese (Parmesan)
2 T sage
1⁄4 t nutmeg
1 1⁄2 c wine (white wine)


Heat the oil in 12-inch skillet over a medium-high heat until shimmering, not smoking. Add about 3 1/2 cups of the squash in even layer. Cook without stirring 4 to 5 minutes until golden brown in color. Stir in 1/4 teaspoon of the salt and 1/4 teaspoon of pepper. Continue cooking, stir occasionally, until squash is tender and browned, about 5 minutes. Transfer squash to a bowl and set aside.

Return the empty skillet to a medium heat. Add the reserved squash fibers and seeds and any leftover diced squash you may have. Cook 4 minutes, or until lightly brown. Stirring frequently to break up the fibers. Remove from heat and place into a large saucepan. Pour in the chicken broth and water. Cover the saucepan and bring mixture to just a simmer over a high heat. Reduce heat to medium-low, maintaining a bare simmer.

Melt 3 tablespoons butter in the now empty skillet over a medium heat. When the foaming subsides, toss in the onions, garlic, remaining 1/2 teaspoon salt, and the remaining 1/2 teaspoon pepper. Stirring occasionally, cook until onions are softened, about 5 minutes. Add the rice to the skillet and cook, 3 minutes or until grains are translucent around edges, stirring frequently. Add wine. Cook, 5 minutes, stirring frequently, until wine is fully absorbed.

Meanwhile, strain the hot squash fiber broth through a fine-mesh strainer into medium sized bowl, pressing down on the solids to extract as much liquid as possible. Return the strained broth to the saucepan . Discard solids. Cover the saucepan, heat over a low heat, keeping the broth hot.

When the wine has been fully absorbed, add 3 cups of the hot broth and half of reserved squash to the rice. Simmer until the liquid is absorbed and bottom of pan is almost dry, about 12 minutes, stir every 3 to 4 minutes.

Mix in about 1/2 cup of the hot broth and cook, stirring constantly, until absorbed, 3 minutes. repeat with the additional broth 2 or 3 more times, until rice is al dente. Remove from heat, stir in remaining 1 tablespoon butter, Parmesan, sage, and nutmeg. Carefully fold in remaining cooked squash. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Serve hot.

Total time
45 minutes
Cooking time
Preparation time
4 servings


North American and Italian fusion

easy, pan fry
vegetables, dessert
American food recipes
Food in U.S.A.