Butternut Squash Risotto

Butternut Squash Risotto Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
"Here's a perfect example of a traditional Italian dish and cooking technique adapted to an American ingredient. Where the recipe originated in Italy, the Italian pumpkin, zucca barucca, is used. But here in the States, I use butternut squash. In fact, I have served this risotto as a first course for our Thanksgiving." -Giuliano Hazan

Make this Italian-inspired risotto recipe a staple in your culinary rolodex.


8 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 272
Caloriesfromfat 25 %
Fat 7.6 g
Satfat 4 g
Monofat 2.8 g
Polyfat 0.5 g
Protein 7.9 g
Carbohydrate 41.4 g
Fiber 2.8 g
Cholesterol 15 mg
Iron 1 mg
Sodium 275 mg
Calcium 119 mg


2 cups water, divided
2 (14 1/4-ounce) cans low-salt beef broth
2 teaspoons olive oil
1/2 cup finely chopped yellow onion
3 cups (3/4-inch) cubed peeled butternut squash (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice or other short-grain rice
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
3 tablespoons unsalted butter
2 tablespoons finely chopped fresh parsley


Bring 1 1/2 cups water and broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.

Heat the oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring frequently. Add 1/2 cup water, squash, salt, and pepper; cook 10 minutes or until squash is tender and water has almost evaporated. Add rice; stir until combined. Stir in 1/2 cup broth mixture; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in cheese, butter, and parsley. Serve immediately.

Guiliano Hazen,

Cooking Light

October 2003
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