ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Butternut Squash Risotto

Prep time 15 mins
Cook time 35 mins
Yield Makes 6 to 8 servings

Ingredients

  • 1 large butternut squash (about 1 lb.), peeled and seeded
  • 8 cups vegetable broth*
  • 3 tablespoons butter
  • 1 1/4 cups finely chopped onion
  • 2 cups Arborio rice (short-grain)
  • 1/2 cup dry white wine
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup whipping cream
  • Salt and pepper to taste

How to Make It

  1. Cut squash into 1/2- to 3/4-inch cubes.

  2. Bring broth to a boil in a large saucepan over medium heat; cover and reduce heat to low. Keep warm.

  3. Meanwhile, melt butter in a large Dutch oven over medium heat. Add onion, and sauté 5 minutes or until tender. Add squash, and cook, stirring occasionally, 4 minutes. Add rice, and cook 2 minutes. Stir in wine; cook 1 minute.

  4. Bring to a boil over medium-high heat. Reduce heat to low; add 1/2 cup hot broth, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. (Total cooking time is about 20 minutes.) Stir in Parmesan cheese and cream. Season with salt and pepper to taste. Transfer to a large serving bowl. Serve immediately.

  5. *8 cups chicken broth may be substituted.