Butternut Squash Risotto

butternut squash risotto

Can a girl post enough butternut squash recipes? Never! Tis the season, am I right? I’m in love with butternut squash and have no shame. It’s rich flavor only gets better the more you cook it. Here’s a recipe I adapted from Martha Stewart Living. For my friends who have not made risotto before, I have to warn you that it’s a little bit messier than just making rice, but it’s so worth it! I like to make a huge pot of it for the week for my family and I to enjoy.

Serves 4

butternut squash risotto


  • 2 cans chicken broth (reduced sodium)
  • 1 cup arborio rice
  • 1 1/2 lb butternut squash
  • 2 tbsp EVOO
  • 1 leek
  • 1/2 red onion
  • 2 tbsp dried sage
  • 1/2 cup white wine
  • 1/3 cup grated Parmesan cheese
  • Pinch of salt


  1. Peel, seed, and cut butternut squash into cubes. Put in stock pot over medium-high heat with 1-2 cups water. Cover with lid and let steam until tender. When soft, mash with a potato masher, or blend with immersion blender until smooth. In a separate pot, heat broth.
  2. Add rice to butternut squash, stir to coat. Add wine and cook until almost all liquid is evaporated about two minutes.
  3. Reduce heat to medium-low. Add 1/2 cup hot broth and stir. Cook until almost all liquid is absorbed and continue this process until all broth is added.
  4. While letting broth cook, in a saute pan, heat olive oil. Thinly slice leeks into half moons and add to pan. Then chop red onions and add as well. Cook until onions are translucent.
  5. Stir in parmesan cheese, sage, onion, leeks, and salt. Serve while still warm.

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