Butternut Squash Risotto

Many butternut squash risotto recipes call for the squash to be roasted beforehand. This isn't the case. Because everything is cooked in the same pot, the butternut squash also serves as a sauce. The end product is ridiculous.

The following are the top three things to keep in mind when creating risotto.

Make sure the stock is hot.

When making risotto, you should gradually add the stock. The temperature of the stock will not drop each time it is added to the arborio rice if it is kept warm. It also means the rice will absorb the stock faster, resulting in a superior (read: creamier) texture.

Keep stirring at all times.

Some people find it therapeutic, while others find it bothersome. There's no getting around it. Arborio rice, which is commonly used in risotto, is extremely starchy, making it more likely to stick together (and burn). You may avoid this by regularly stirring.

Make sure to use high-quality cheese.

Consider it an upscale take on mac 'n cheese. The Parmesan, or whichever cheese you select , is not only a garnish, but a significant part of the dish. Pre-grated parmesan is salty and dry, whereas freshly grated parmesan is nutty and peppery. It'll also be easier to dissolve into the sauce.


7 c. low-sodium chicken broth

1 tbsp. extra-virgin olive oil

1 small onion, chopped

2 tbsp. butter, divided

4 c. cubed butternut squash (from a 2 1/2-lb. squash)

3 cloves garlic, minced

2 c. arborio rice

1/2 c. white wine

1 c. freshly grated Parmesan

2 tbsp. freshly chopped sage


  1. In a medium saucepan over medium heat, bring chicken broth to a simmer. Reduce heat to low.
  2. In a large pot or Dutch oven, heat oil. Add onion and cook, stirring often, until beginning to soften, about 5 minutes. Stir in squash, 1 tablespoon butter and garlic. Cook until the squash is beginning to color around edges and then soft, about 6 minutes. Season with salt and pepper.
  3. Stir in remaining tablespoon butter arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes. Add the wine and cook until the wine has mostly absorbed.
  4. With a ladle, add about 1 cup hot broth. Stirring often, cook until the rice has mostly absorbed liquid. Add remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more.
  5. Stir often and cook until squash is tender and risotto is al dente and creamy, not mushy, about 25 minutes. Stir in Parmesan and sage, then season with salt and pepper before serving.