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Butternut Squash Risotto

Rich & creamy butternut squash risotto is the perfect gluten free & vegetarian fall & winter entree, or a delicious side dish for a holiday dinner.

Prep Time
40 mins
Total Time
40 mins
Servings: 4 people
Calories: 467 kcal
Course: Side Dish , Main Course
Cuisine: Italian

Ingredients

  • 1 ½ cups butternut squash peeled & cubed
  • 8 ½ cups vegetable broth divided
  • ¾ cup milk
  • 4 garlic cloves divided
  • 2 tablespoons unsalted butter
  • 1 cup onion diced
  • 1 ½ cups arborio rice
  • ½ cup Parmesan Cheese grated
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon black pepper
  • ½ teaspoon salt

Instructions

    Cup of Yum
  1. Add the butternut squash, ½ cup vegetable broth, milk and 2 cloves peeled garlic to a large pot over high heat and bring to a boil.
  2. Reduce heat to medium and cook until the squash is fork tender, about 20 minutes.
  3. In the meantime, bring the additional 8 cups of vegetable broth to a boil in a large pot.
  4. In a separate large skillet on the stove over medium heat, melt the butter.
  5. Once the butter is melted, add the diced onion, saute 3-5 minutes, then add the remaining 2 cloves of garlic, minced, saute 1-2 minutes, then add the rice.
  6. Toast the rice in the skillet for 2-3 minutes, then begin adding the boiling vegetable broth to the rice 1 cup at a time.
  7. Once the first cup of broth is absorbed into the rice, add the next cup and stir the risotto.
  8. Continue this process until all of the broth has been absorbed and the risotto is nice and creamy.
  9. Stir the parmesan cheese into the risotto.
  10. At this point the butternut squash should be finished cooking.
  11. Add the nutmeg, salt and pepper to the squash with the milk, vegetable broth and garlic, pour all of the above into a blender or food processor and puree.
  12. Add the pureed squash to the risotto and stir to combine.
  13. Reduce the heat on the stove to low and simmer 5-10 minutes, or until the pureed squash has been absorbed into the risotto.
  14. Serve immediately.

Notes

  • Make ahead: The butternut squash puree can be made ahead of time and stored in the refrigerator for 1-2 days. I do not recommend making the risotto ahead of time, as it will not keep the same consistency.
  • Broth: I use vegetable broth to make this recipe vegetarian, but chicken broth or stock can be used in its place.
  • Rice: It is important to use arborio rice in this dish to get the desired texture. Do not rinse the rice ahead of time, this will rinse off some of the starch that helps make the risotto so creamy!
  • Instant Pot: refer to the post above for instructions on how to make the risotto in an instant pot.

Nutrition Information

Serving 4serving Calories 467kcal (23%) Carbohydrates 80g (27%) Protein 12g (24%) Fat 11g (17%) Saturated Fat 7g (35%) Cholesterol 28mg (9%) Sodium 2563mg (107%) Potassium 384mg (11%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 6991mg (140%) Vitamin C 15mg (17%) Calcium 240mg (24%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 467

% Daily Value*

Serving 4serving
Calories 467kcal 23%
Carbohydrates 80g 27%
Protein 12g 24%
Fat 11g 17%
Saturated Fat 7g 35%
Cholesterol 28mg 9%
Sodium 2563mg 107%
Potassium 384mg 8%
Fiber 4g 16%
Sugar 10g 20%
Vitamin A 6991mg 140%
Vitamin C 15mg 17%
Calcium 240mg 24%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.