Butternut Squash Risotto

Butternut Squash Risotto

Serves 6
The golden flesh of butternut squash lends this risotto a beautiful color and a touch of sweetness. Serve alongside roasted broccoli for a hearty and comforting cold-weather meal.
  • 1 small butternut squash, about 1 to 1 1/2 pounds, cubed and steamed
  • 5 cups low-sodium vegetable broth
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 1/2 yellow onion, finely chopped
  • 1 shallot, finely chopped
  • 1 1/2 cup Arborio rice
  • 1/2 cup white wine
  • 3/4 cup grated Parmigiano Reggiano cheese
  • 1/2 teaspoon fine sea salt
  • Ground black pepper, to taste
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Heat broth in large saucepan on medium-low heat and keep warm.

Melt 2 tablespoons of the butter in a separate large saucepan over medium heat. Add onion and shallot and cook until softened, 2 to 3 minutes. Add rice and stir to coat. Add wine and 1/2 cup of the simmering broth while stirring constantly, shaking pan forward and back as you do, until absorbed, about 1 minute. Add 1/2 cup more broth and repeat the process. Continue repeating until rice is just tender and risotto is creamy and loose, about 20 minutes more. (Reserve any remaining broth for another use.) 

Remove from heat and add remaining 2 tablespoons butter, cheese, 3 cups of the steamed squash (more or less to your taste) and stir to combine. Season with salt and pepper and serve immediately.
Nutritional Info: 
Per Serving: 330 calories (90 from fat), 11g total fat, 7g saturated fat, 30mg cholesterol, 470mg sodium, 49g carbohydrates, (4 g dietary fiber, 3g sugar), 8g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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