Butternut Squash Risotto

A lot of people think that risotto recipes are very hard and only chefs at restaurants can make them. But as I mentioned in another one of my risotto recipes, Meyer Lemon and Asparagus Risotto Recipe, risotto is all about stirring. Very simply, if you can stir, then you can make a risotto.

The Butternut Squash Risotto is pretty simple to make. First you will need to roast the butternut squash. The easiest way to so that is by cutting it in half lengthwise, scooping out the middle and roasting it. Then you can cool off the butternut squash, peel and chop it and use in risotto.

Then, you will need to make the risotto, and, finally, mix in the roasted butternut squash.

The butternut squash risotto is very versatile. You can serve it as a side dish with a dish such as Chicken Piccata. Or, you can use it as a main dish and serve it with a salad, such as Black Fig Salad With Goat Cheese and Parsley, Apple Salad, Caprese Salad, or Spinach Salad Recipe With Peaches and Red Onions. Take a look at more fall dinner recipes.

Ingredients For Butternut Squash Risotto

2 cups of Arborio or Carnaroli Rice
4 cups of Chicken Stock
2 cups of Water
3 Tablespoons of Olive Oil
1/2 Tablespoon of Butter
1 Small Onion
1/4 cup of White Wine
1/3 cup of Parmesan Cheese

Small Butternut Squash
Parsley

How To Make Butternut Squash Risotto

Wash the butternut squash. Cut it in halves lengthwise. Scoop out the seeds and the pulp from the center of the squash.

Roast the butternut squash on a baking sheet until it is soft. Or, make Instant Pot Butternut Squash Recipe, and use it in this recipe.

Cool the butternut squash, then peel and chop.

Now it is time to make the risotto. Combine the stock and water together in a pot and bring to a simmer. Reduce the fire and continue simmering.

Chop the onion. Grate Parmesan cheese. Chop the parsley.

In another pot heat up olive oil and butter. Add the chopped onion and cook for 2-3 minutes. Add the rice and toast for 3-5 minutes until the rice starts becoming translucent. Add the white wine and stir until the wine evaporates.

Now the risotto stirring starts! Add a ladle or two of the stock and water liquid and stir until almost all the liquid evaporates. Add another ladle or two of the liquid and continue the process until you achieve the desired level of doneness.

Once the risotto is done, add Parmesan and chopped butternut squash and stir to combine. Garnish with parsley.