butternut squash risotto

Sharing today, creamy, garlicky homemade butternut squash risotto for Italian restaurant-quality meatless dinner in comfort of your own home!&nbsp;Fall season may be a month away but I can see everyone going crazy for pumpkin and squash recipes. So, I decided to give you another reason to grab some butternut squash from Farmer's Market today.I'm so excited to share this recipe. You know, how risotto is treated as pricey Italian restaurant dish which you can never get right at home. I wanted to take that intimidation out of cooking risotto at home. Risotto is just like cooking any other rice. Only major difference is: to get that signature creamy risotto texture, it needs your attention rather than add to a pot and let it cook itself.&nbsp;So, if you never tried cooking risotto at home, this recipe is perfect place to start. I promise!And if you are risotto expert! Then I highly recommend trying this garlicky parmesan and sweet butternut squash risotto. In one sentence, this squash risotto is perfect way to get ready to welcome fall season!<img alt="Creamy butternut squash risotto with nutty parmesan and fresh mint | chefdehome.com" src="https://media.chefdehome.com/750/0/0/butter-squash-risotto/butternut-squash-risotto-chefdehome-1.jpg" />What is risotto all about?When I cooked risotto first time, I did some research to understand what's the deal. Why everyone think risotto is so hard to cook. So, based on my research, and a few authentic risottos I had in Italian eateries over the years... Here is what you all need to know.: 1. Risotto is one pan creamy rice. Mostly rice used are Italian arborio rice or thick grain starchy rice which make risotto creamy. 2. Instead of plain water, risotto gets flavor from fortified liquid such as chicken stock, shrimp stock or vegetable stock.&nbsp; 3. Like I mentioned earlier, risotto needs 15-18 minutes of your time to cook perfectly creamy. Stock is added... say 1/3 cup at a time to let rice absorb liquid and release it's starch as it cooks. Idea is to not let rice go dry at any time. If rice are left on it's own, these will soak up all liquid and creamy texture will be lost. <img alt="Meatless monday dinner of creamy nutty butternut squash risotto is perfect to welcome fall a healthy way | chefdehome.com" src="https://media.chefdehome.com/750/0/0/butter-squash-risotto/butternut-squash-risotto-chefdehome-6.jpg" />So, to make this risotto. I start by sauteing aromatics.. Like onion, garlic and some spices for this squash risotto, then I add the diced squash and let it cook for sometime so that squash is slightly tender before rice are added.Speaking of squash, If you don't like to peel and slice a fresh squash... most grocery stores carry pre-diced butternut squash in fresh produce refrigerator section. Also, frozen squash is available all year round which cooks quicker than fresh butternut squash. Since it's almost squash season, you can even roast the whole squash and then peel skin off the tender cooked squash. &nbsp;Please note, a pre-cooked squash like roasted squash is best folded in last 5 minutes of cooking risotto or it will get very mushy and loose it's texture.<img alt="Meatless Monday dinner of creamy nutty butternut squash risotto is perfect to welcome fall a healthy way | chefdehome.com" src="https://media.chefdehome.com/750/0/0/butter-squash-risotto/butternut-squash-risotto-chefdehome-4.jpg" />Now, let's discuss dietary information.This risotto recipe is vegetarian, gluten free, and also packed potassium and folates from butternut squash. I added some butter and parmesan to it. Even though Parmesan really enhance the flavor of sweet butternut squash.. You can easily make it vegan by using vegan substitutes or skipping these two ingredients.<img alt="Meatless monday dinner of creamy nutty butternut squash risotto is perfect to welcome fall a healthy way | chefdehome.com" src="https://media.chefdehome.com/750/0/0/c/butter-squash-risotto/butternut-squash-risotto-chefdehome-7.jpg" />Using seasonal fruits and veggies in main course meals bring us close to nature and gives opportunity to eat healthier and fresh. Like this Butternut Squash risotto is great way to welcome fall and enjoy some seasonal squash with family. What are you favorite ways to cook squash for dinner? Leave a comment below and let me know.Have a wonderful day ahead. -Savita x

Butternut Squash Risotto

Cup Rice, Arbio rice

2-3 tbsp Mint, fresh leaves, chopped

Parmesan Cheese, grated

Cloves, garlic, minced

tsp Cumin Powder, optional

tsp Chili Flakes

lbs Butternut Squash, half medium squash, cubed. also use frozen, pre-diced

Cup Vegetable Stock

Shallot Onions,

tbsp Unsalted Butter

In a sauce pan, bring vegetable stock to simmer and keep on medium low heat. Or microwave in heat-safe container and set near-by.

In wide pan, melt 1 tbsp butter, add garlic, onion and saute until onions are soft (4-5 minutes). (Stir often and don't let garlic burn) Add chili flakes, and cumin  powder (if using), then saute for 30 seconds.

Add squash and cook on medium-high heat until it softens slightly. Add rice with 1 tbsp more butter. Mix well with veggies.

Toast rice with veggies for about 2 minutes to toast the grains, then start adding stock 1/3 cup at a time. (don't let rice dry out, keep adding stock as needed.) 

Cook for 15-18 minutes or until rice are tender and creamy, and squash is well cooked. Mix in parmesan, and remaining butter. Taste and season with salt and black pepper. Fold in fresh chopped mint.

Pureed butternut squash adds nutrition and also a bright, fun color to your dishes. It almost makes you think it&#39;s super cheesy!

Butternut Squash Orzo with Feta and Sage

butternut squash (or bag of cubed butternut squash)

orzo

chicken bullion cubes

butter

shallot (diced)

sage

feta cheese

Salt and pepper

Cut butternut squash in half and remove seeds. Place face down on baking sheet. Add about 1/4" of water to baking sheet. Bake at 400˚ for about 25-30 minutes or until squash is very soft. Cool then peel away outer skin and slice into bite-sized chunks.

While squash is baking, cook orzo according to the package but add chicken bullion to the water for additional flavor. When done, drain and set aside.

In a pan, melt butter and add diced shallots. Cook over medium heat until shallots as transparent. Stir in sage.

Return drained orzo to the pot it cooked in, add in butter and shallots then lightly toss in cubed butternut squash and feta cheese. Add salt and pepper to taste. Transfer to casserole dish and serve warm. Or refrigerate and reheat in oven prior to serving.

https://embed.mediavine.com/videos/h3ca7spkrdrkkdbuhfru

Butternut Squash Orzo with Feta and Sage is a delicious side dish. Or make it a complete meal when you add protein like rotisserie chicken or keep it vegetarian and add tofu or vegan chorizo. Always a surprising crowd favorite and an easy holiday side dish. A butternut squash recipe that's bursting with flavor! Similar to a risotto but easier to cook when you use orzo pasta, this easy side dish only requires 6 ingredients. Goes great with a side of roasted Brussels spouts. Yum!

How to Make Butternut Squash Orzo

This delicious Butternut Squash Risotto is flavorful, delicious, and cooks entirely in your pressure cooker. Click here to learn more about arborio rice.

Easy Instant Pot Risotto with Butternut Squash

olive oil

shallots (minced)

garlic (minced)

fresh sage (plus more for serving)

dry white wine

arborio rice

butternut squash

vegetable broth (or low-sodium chicken broth)

salt

Parmesan cheese (grated,

black pepper

lemon juice (for serving)

Sauté the shallots and garlic - Set Instant Pot to sauté mode (medium). Add the olive oil and butter to the bowl of your Instant pot and add the shallots, mixing well to combine. Cook the shallots, stirring frequently, until soft and translucent (approximately 4-6 minutes). Add the garlic and sage, mixing well to combine. Continue to cook until fragrant, approximately 1 minute.

Add the white wine - Add the white wine, scraping off any brown bits that may have formed on the bottom of the pot. Allow the wine to come to a simmer.

Sauté the arborio rice - Mix the arborio rice into the shallot and white wine mixture. Allow the rice and wine to cook, stirring continuously until most of the liquid is absorbed.

Add the broth and butternut squash - Stir in the vegetable broth (or broth of choice) and butternut squash cubes. Mix well to combine and season with salt. Turn off sauté mode.

Cook - Set Instant Pot to Manual HIGH pressure for 6 minutes. Close and securely lock the lid. Allow the risotto to come to full pressure then cook for 6 minutes before manually releasing the pressure. Once the pressure has been released, remove the lid (see notes).

Garnish and serve - Sir in the freshly grated parmesan cheese and season with additional salt and pepper, to taste. I like to serve my risotto with fresh lemon juice (optional).

Instant Pot Butternut Squash Risotto is creamy, savory, and so delicious while also being one of the easiest recipes you will ever make!  It's naturally gluten free and perfect for the 21 Day Fix and Weight Watchers.

Instant Pot Butternut Squash Risotto [Gluten-free | 21 DF | WW]

short grain brown rice

Parmesan cheese

chicken

T of Butter

T of diced Shallots

garlic, minced

Coconut milk- 1-2 T (optional)

Set your Instant Pot to saute and add in butter.  Saute shallots and garlic until fragrant, then add in rice.  Saute for an additional 1-2 minutes. 

Add in broth, butternut squash cubes and a dash of salt.  Lock lid and set for 22 minutes on manual. After cook time, do a 10 minute natural release.  

Release the remaining pressure, then stir rice and butternut squash until smooth.  Add in Parmesan cheese and, if desired, 1-2 T of coconut milk for extra creaminess. Taste and sprinkle with salt and pepper, if needed.  Garnish with chopped sage or crispy fried sage.

Instant Pot

Heat butter in a large saucepan over medium heat. Add garlic and shallot and cook, stirring often until softened and just beginning to brown, 1 to 3 minutes. Stir in rice and cook for an additional 1-2 minutes.

Stir in broth, butternut squash cubes, and salt and increase heat to high and bring to a boil, stirring occasionally. Cover, reduce heat to low and simmer undisturbed until most of the liquid has been absorbed, about 40 minutes.

Stir rice and butternut squash until smooth.  Add in Parmesan cheese and, if desired, 1-2 T of coconut milk for extra creaminess. Taste and sprinkle with salt and pepper, if needed.  Garnish with chopped sage or crispy fried sage.

Stovetop

LOVED this recipe!   Super easy, esp with frozen butternut squash and so so good.   I made it with the lemon goat cheese butter pork chops and it was awesome!

I made it with half and half instead of coconut milk and it was deliciously creamy.  Thanks for the great recipe.

Made this for supper tonight.  It was delicious.  I made it dairy free using DF Parmesan, and it was delicious.  I paired it with meatloaf and green beans.  Super good!!I put some of the leftovers in the freezer.  Hopefully it will be delicious on another night too.

Delicious!  So easy and one of the best rice recipes I've ever made!  Thanks for a great recipe!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1576417820/frlvnktoropxyu5aa0ix.mp4

Instant Pot Butternut Squash Risotto

This butternut squash risotto is creamy, comforting, and delicious! Filled with cozy autumn flavor, it&#039;s a perfect recipe for a fall dinner party or date night.

onion

sea salt (plus more to taste)

butternut squash (¼-inch cubes)

garlic (finely chopped)

rosemary

Arborio rice

vegetable broth

parsley sage leaves (optional, for garnish)

cheese

In a large skillet, heat the oil over medium heat. Add the onion, salt and several grinds of pepper, and cook for 2 to 3 minutes. Add the butternut squash and cook for 6 to 8 minutes.

Add the garlic, rosemary, and the rice. Stir and let cook for about 1 minute then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.

Add the broth, ¾ cup at a time, and stir continuously to allow each addition of broth to be absorbed before adding the next. Cook until the butternut squash is tender, and the risotto is soft and creamy. Season to taste.

Garnish with parsley or sage leaves and serve with grated cheese, if desired.

Butternut Squash Risotto is all you need this winter.

c. low-sodium chicken broth

onion,

butternut

garlic,

c. white wine

c. Parmesan

tbsp. sage

Yes, it's so relaxing and well worth the time.

No, it takes FOREVER. I'd rather just order it somewhere else.

Delicious! Great recipe, would make again. Also very kid friendly. If you'd told me when I was five that this was cheesy rice with pumpkin I would have eaten the whole pot.

Very yummy! We grew a lot of butternut squash this year, so I’m glad we have an easy recipe to follow.

Amazing recipe! Only things I changed were 1) I used vegetable broth instead of chicken, and 2) I used Pecorino Romano cheese instead of Parmesan. Wonderfully delicious!! 😊

So good! The only change was the use of vegetable stock rather than chicken. The sage took it to another level, don't leave that part out! Will definitely make again.

This is delicious! I used vegetable broth and vegetable “butter”. Also, I added a little bell’s seasoning that you normally use for stuffing instead of the sage because I didn’t have any on hand. My vegan and gluten free daughters loved it! Thank you for a wonderful recipe! :)

Just made this recipe and it was a hit. I added some shrimp and it was over the top.

https://streaming.hearstdigitalstudios.com/955162de-28e4-4100-81a1-674ec37c38d8/video_rover_16x9_1080p_hd_1628626383_58584.mp4

Butternut Squash Risotto is the perfect way to make one cold winter fave, into something even better suited for the fall. The sweet chunks of tender butternut squash are the perfect compliment to buttery, cheesy risotto

Make It Fell Like Fall In Milan With This Butternut Squash Risotto

Roasted Butternut Squash Risotto is full of flavor with crispy prosciutto, lots of shallots, garlic, sage and thyme.

Roasted Butternut Squash Risotto with Prosciutto Sage and Thyme

½ pounds butternut squash

olive oil (, divided)

½ teaspoon freshly grated nutmeg (, divided)

broth

prosciutto (,

shallots (, chopped)

garlic (, minced)

sage (, finely chopped)

thyme leaves

Parmesan cheese (,

Kosher salt and pepper

Preheat oven to 400°F.

On a rimmed baking dish, combine squash, 2 tablespoons olive oil, and ¼ teaspoon nutmeg. Season with salt and pepper.

Bake in preheated oven 20 minutes, stirring halfway through, until squash is fork tender but not mushy. Tent with foil to keep warm.

On another rimmed baking sheet, evenly spread out the prosciutto strips. Bake in preheated oven with the squash until crisp, about 15 minutes. Tent with foil to keep warm.

As squash and prosciutto bake, bring broth to a low simmer in a medium saucepan.

Heat remaining tablespoon of olive oil in a 5-quart, high-rimmed saucepan or heavy large pot over medium-high heat.

Add shallots and sauté until tender, about 3 minutes, stirring frequently. Stir in garlic and cook 1 minute.

Add rice and continually stir 1 minute. Stir in wine. Scrape any brownings off bottom of pan, and cook 2-3 minutes until wine is absorbed, stirring occasionally.

Add ¾ cup of warm broth and simmer until most of the broth is absorbed, stirring often, about 2 minutes.

Continue to add ¾ cup of broth at a time, allowing most of it to be absorbed after each addition, stirring often, about 20 minutes in total. Rice will become tender and creamy.

Lower heat to medium-low, stir in squash, prosciutto, sage and thyme into rice. Cook 2 minutes to combine flavors.

Remove from heat, stir in remaining ¼ teaspoon nutmeg and parmesan cheese. Season with salt and pepper. Serve hot. Enjoy!

This creamy butternut squash risotto recipe is a simple, vegetarian recipe featuring roasted squash, walnuts, and thyme. Simple, easy, and delicious!

Roasted Butternut Squash Risotto with Sugared Walnuts

walnuts

butter, melted

brown sugar

(1/2-inch) cubed peeled butternut squash

garlic

chicken broth

water

pancetta, finely chopped (I used bacon)

chardonnay

lemon thyme

Parmigiano-Reggiano cheese

Arrange nuts in a single layer on a jelly-roll pan. Bake at 400° for 5 minutes or until toasted, stirring twice. Place nuts in a bowl. Drizzle butter over warm nuts; sprinkle with sugar and 1/8 teaspoon pepper. Toss well to coat.

Combine squash and 1 tablespoon oil, tossing to coat. Arrange squash in a single layer on jelly-roll pan. Bake at 400° for 15 minutes or until squash is just tender. Remove from pan; stir in garlic. Set aside.

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

Heat a large saucepan over medium heat. Add pancetta to saucepan; cook 5 minutes or until browned, stirring frequently. Add onion; cook 3 minutes or until tender, stirring occasionally. Add rice; cook 2 minutes, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in squash, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top with cheese and nuts.

This look like me very delicious and your article give good tips. Every time you give good suppor to your readers. Thanks a lot

This was so yummy. I used pecans instead of walnuts and I sprinkled blue cheese on top to balance the sweetness of the nuts and squash. So good!

Creamy and healthy risotto recipe made with butternut squash, brown rice, parmesan cheese, and then topped with some delicious mushrooms.

Butternut Squash Mushroom Risotto

Butternut Squash

Lb Mixed Wild Mushrooms

½ Cup Freshly grated Parmesan (plus more to taste)

Cup Brown Arborio Rice

7-8 Cups Vegetable Stock (heated)

Stalks Celery (chopped)

Medium Sweet Onion (diced)

Garlic Cloves (minced)

½ Tsp Dried Thyme

Tbsp Olive Oil (divided)

Kosher salt and ground pepper, to taste

Cut off both the ends of butternut squash and peel with a vegetable peeler. Scoop the seeds out of the middle cavity with a spoon. Cut each section in half, then dice it into cubes.

Bring 1 inch of water to boil in a large saucepan or wok and add in a bamboo steamer. Add squash into the steamer, cover, and steam for about 12-15 minutes, or until fork-tender. Place the squash into a bowl and set aside. (see notes)

Heat 2 tablespoons of olive oil in a large pan, over medium-high heat. Add mushrooms and sauté until nicely golden brown. Season with some salt and pepper, remove from the heat and set aside.

Using the same pan, heat the remaining 1 tablespoon of oil over medium heat. Add celery, onions and dried thyme, and sauté for about 2 to 3 minutes. Stir in garlic and sauté until fragrant.

Add the rice and cook stirring constantly for about 1 minute. Immediately stir in 2 cups of chicken stock and cook, stirring frequently until liquid is reduced.

Repeat using all the stock, and cook until rice is tender and cooked through. Meanwhile, in a blender, add steamed butternut squash cubes and 1/2 cup of Parmesan; Puree until smooth and creamy.

Pour the pureed mixture into the hot rice and mix well to combine. Add half of the sautéed mushrooms stir well and adjust the flavors according to your taste.

Transfer the Risotto into serving plates, top with the remaining mushrooms and sprinkle with parmesan. Serve immediately and enjoy!

Ina Garten's Butternut Squash Risotto for Food Network

Saffron Risotto with Butternut Squash

butternut squash (2 pounds)

salt and black pepper

chicken stock,

unsalted butter

pancetta, diced

shallots (2 large)

Arborio rice (10 ounces)

saffron threads

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.

I like smaller pieces of butternut squash so there is some in each bite.  Trader Joe’s has butternut squash crinkle fries (I use 2 12 oz. Packs) that I cut into small pieces and roast. This really cuts down on the work.

Delicious!  I made it with bacon instead of pancetta and it worked for me!

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/02/021/0216/0216406

Ina roasts butternut squash to use in a creamy risotto for a weekend lunch.

This Butternut Squash Risotto is creamy, savory, and perfectly cooked with lots of Parmesan cheese, butternut squash, and kale. Serve it as a comforting main dish or as a side.

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Top Tags

Butternut Squash Risotto

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Butternut Squash Risotto

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The most viewed butternut squash risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine