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

Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates
Prep time 10 mins
Cook time 45 mins
Yield Makes 6 servings (serving size: 1 cup)

Ingredients

  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 2 1/2 tablespoons olive oil, divided
  • 1 (3-pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes
  • 1 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 1/2 tablespoon fresh thyme leaves
  • 1 medium onion, finely chopped
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1 tablespoon unsalted butter
  • 1/4 cup finely grated Parmigiano-Reggiano

Nutrition Information

  • calories 344
  • fat 8.7 g
  • satfat 2.6 g
  • monofat 4.9 g
  • polyfat 0.8 g
  • protein 7 g
  • carbohydrate 57 g
  • fiber 8 g
  • cholesterol 8 mg
  • iron 2 mg
  • sodium 494 mg
  • calcium 125 mg

How to Make It

  1. Bring broth and water to a simmer in a saucepan.

  2. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Cook squash with 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally, until it is golden in spots (8-10 minutes). Stir in thyme. Add 1/2 cup broth mixture to skillet, reduce heat and cook, stirring occasionally, until squash is tender and broth is evaporated (8 to 10 minutes more). Remove from heat and set aside.

  3. Meanwhile, in a 4-quart heavy pot over medium heat, cook onion in remaining 1 1/2 tablespoons oil with remaining 1/2 teaspoon salt, stirring, until softened (about 6 minutes). Add rice and toss to coat with oil; cook 2 minutes. Add wine and cook until almost completely absorbed (2 minutes more).

  4. Stir 1/2 cup simmering broth into rice and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding more, until rice is creamy-looking but still al dente (about 20 minutes total); mixture should be the consistency of thick soup. (There may be leftover broth.)

  5. Stir in butter, cheese, and reserved squash. Serve immediately.