Recipes for Life

Cook. Eat well. Be happy.

Butternut Squash Risotto

Extremely creamy and delicious, this beautiful golden risotto is a wonderful fall staple. It is even great for breakfast topped with fried sage leaves and an over easy egg.

Prep time:

5 minutes

Cook time:

30-45 minutes




Step 1. Steam the Squash

Wash and peel the squash with a vegetable peeler. Carefully cut in half and de-seed. Cut the squash into 1 inch cubes.

Place the cubed squash into a steamer basket. Add water, cover, and bring to boil over medium-high heat.

Reduce to a simmer.

Allow squash to steam until tender, 10-15 minutes.  Then drain, and mash in a bowl with a fork or potato masher.


Step 2. Cook the Risotto

Place the broth in the sauce pan and heat on a back burner. Keep it warm on the lowest setting while making the risotto.

Meanwhile, melt butter in a saucepan over medium-high heat.

Add the minced onion. Cook and stir for 2 minutes until the onion begins to soften.

Stir in the rice. Continue to cook, stirring until the rice is glossy from the butter and the onion just begins to brown on the edges, about 5 minutes more.

Pour in the white wine. Cook, stirring constantly, until it has evaporated.

Stir in the mashed squash and 1/3 of the hot chicken stock. Reduce heat to medium.

Cook, stirring frequently until the chicken stock has been absorbed by the rice, 5 to 7 minutes.

Add half of the remaining chicken stock, and continue stirring frequently until it has been absorbed.

Pour in the rest of the stock, and continue stirring until the risotto is creamy.

This last step can take a while. Be patient.

Remove from heat.


Step 3. Finish the Risotto

Finish by stirring in the parmesan cheese and remaining 1 tablespoon of butter.

Season to taste with salt and pepper.

Top with fresh sage leaves fried in butter or minced fresh thyme.