Butternut Squash Risotto Recipe

Name: Butternut Squash Risotto Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 medium butternut squash; 2 tablespoons extra-virgin olive oil; ¾ teaspoon kosher salt; ½ teaspoon ground black pepper; 4 cups unsalted chicken stock; 2 tablespoons unsalted butter; 4 strips thick-cut bacon cut into bite sized pieces; ½ cup chopped shallot* about 1 medium; 2 cloves garlic minced; 1 cup arborio rice; ½ cup dry white wine such as Sauvignon blanc or vermouth or additional chicken stock; ½ teaspoon dried thyme or 2 teaspoons chopped fresh thyme; Water as needed; ½ cup freshly grated Parmesan cheese plus extra for serving; 1 tablespoon chopped fresh sage

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Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
6 servings
Calories
474 kcal
Course
Side Dish, Main Course
Cuisine
Italian

Butternut Squash Risotto Recipe

Iris Warren

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This roasted butternut squash risotto recipe is creamy, comforting and surprisingly easy! It's a cozy fall side that also works as a meal.

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Ingredients

Servings

1 medium butternut squash about 2 1/2 to 3 pounds, peeled and cut into 1/2-inch dice
2 tablespoons extra-virgin olive oil
¾ teaspoon kosher salt divided
½ teaspoon ground black pepper divided
4 cups unsalted chicken stock
2 tablespoons unsalted butter
4 strips thick-cut bacon cut into bite sized pieces 4 - 5 ounces
½ cup chopped shallot* about 1 medium
2 cloves garlic minced
1 cup arborio rice
½ cup dry white wine such as Sauvignon blanc or vermouth or additional chicken stock
½ teaspoon dried thyme or 2 teaspoons chopped fresh thyme
Water as needed
½ cup freshly grated Parmesan cheese plus extra for serving
1 tablespoon chopped fresh sage

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Instructions

Roast the squash: Place a rack in the center of your oven and preheat to 400°F. Line a large rimmed baking sheet with parchment paper. Place the squash in the center of the pan, drizzle with the oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread into a single layer on the prepared baking sheet. Roast in the oven until the squash is tender, turning once halfway through, about 20 minutes. Set aside.
Meanwhile, in a saucepan, warm the chicken stock. Keep a ladle handy for adding the warm liquid to the risotto. It should be fairly warm and steaming, but not boiling.
In a Dutch oven or similar sturdy pot, melt the butter over medium low. Add the bacon and shallot. Sauté for 5 minutes.
Add the rice and garlic, stirring to coat the grains with the cooking oils. Stir in the wine and let simmer for 1 minute.
Carefully add 2 big ladles of the chicken stock to the rice. Add the remaining 1/2 teaspoon salt salt and 1/4 teaspoon pepper. Let the risotto simmer over low heat until the liquid is almost completely absorbed, stirring every few minutes to help the rice cook evenly and ensure nothing sticks to the bottom. This will take 5 or so. You don’t have to stir risotto constantly. Just, check in on it periodically and stir.
As soon as most of the liquid has been absorbed and the rice is about to look dry, add 2 more ladelfuls of stock. Stir as before, until most of the new liquid is absorbed. Repeat, adding the stock 2 ladelfuls at a time, until the risotto is creamy and the rice tender but still a little bit al dente, about 15 to 30 minutes total. If you run out of stock, simply use water until the risotto reaches your desired consistency and texture.
Stir in the Parmesan, sage, and roasted butternut squash. Let cook a few minutes to warm through. Taste and adjust seasoning as desired. Serve hot, with more Parm sprinkled on top.

Notes

TO STORE: Refrigerate butternut squash risotto in an airtight storage container for up to 4 days.
TO REHEAT: Warm up leftovers in a pan on the stovetop over medium-low heat or in the microwave. Add more water or stock as needed to thin it.
TO FREEZE: Freeze risotto in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
*1 shallot refers to the entire shallot bulb, no matter how many cloves (the different sections you see on the inside) it contains.
TO STORE: Refrigerate butternut squash risotto in an airtight storage container for up to 4 days.
TO REHEAT: Warm up leftovers in a pan on the stovetop over medium-low heat or in the microwave. Add more water or stock as needed to thin it.
TO FREEZE: Freeze risotto in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.

Nutrition Information

Show Details

Serving 1(of 6) Calories 474kcal (24%) Carbohydrates 56g (19%) Protein 13g (26%) Fat 22g (34%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Trans Fat 0.2g Cholesterol 33mg (11%) Potassium 981mg (28%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 20293IU (406%) Vitamin C 42mg (47%) Calcium 194mg (19%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 474 kcal

% Daily Value*

Serving	1(of 6)
Calories	474kcal	24%
Carbohydrates	56g	19%
Protein	13g	26%
Fat	22g	34%
Saturated Fat	8g	40%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	10g	50%
Trans Fat	0.2g	10%
Cholesterol	33mg	11%
Potassium	981mg	21%
Fiber	6g	24%
Sugar	6g	12%
Vitamin A	20293IU	406%
Vitamin C	42mg	47%
Calcium	194mg	19%
Iron	4mg	22%