Butternut squash is a winter staple that makes the chilly season worth it. Roast it with rosemary for aromatic flavor, purée it into soup, or bake it into pie—the possibilities with this versatile vegetable are endless.
For Allrecipes readers, one recipe clearly stands out with this root: Butternut Squash Risotto. Arborio rice simmers until tender with this winter vegetable, along with chicken stock, wine, and Parmesan to create a savory, subtly sweet dinner.
This butternut squash risotto works beautifully on its own as a main dish. You can also serve it alongside hearty proteins like grilled steak, baked chicken, or spicy shrimp, or pair it with vegetables such as sautéed asparagus, green beans, or spinach. Whichever combination you choose, this risotto deserves a spot in your dinner rotation.
How to Make Butternut Squash Risotto
This recipe starts with mashed butternut squash. Place 2 cups of cubed and peeled squash in a steamer basket over a saucepan of boiling water. Cover and steam until tender, about 15 minutes. Drain the squash, mash it in a bowl with a fork, and set aside.
Meanwhile, melt 2 tablespoons of butter in a saucepan over medium-high heat. Add 1/2 cup of minced onion and sauté until it softens. Stir in 1 cup of Arborio rice and continue cooking and stirring until the rice becomes glossy and the onion edges begin to brown, about 5 minutes.
Pour in 1/3 cup of dry white wine and stir until it evaporates. Fold in the mashed squash and 1/3 of the hot chicken stock (you’ll use 5 cups altogether). Reduce the heat to medium and stir until the stock absorbs into the rice, about 5 to 7 minutes. Add half of the remaining stock and continue stirring until absorbed. Pour in the remaining stock and stir until the risotto becomes creamy.
Taste the rice as it cooks to ensure it reaches tenderness. Remove the risotto from heat, stir in Parmesan cheese, and season with salt and pepper.
“Loved this! So delicious and flavorful, especially once the Parmesan has been added,” says one Allrecipes reviewer. Another commented, “I would make this again!”
How To Make the Best Risotto
Making risotto can be one of the easiest dinners to prepare when you follow the right steps. The process may seem complicated at first, but these tips will help you achieve a luscious, creamy result every time:
- Use a wide pan. A 10- to 12-inch skillet works best for risotto, allowing all the Arborio rice grains to cook evenly.
- Use hot stock. Adding cold stock can shock the rice, causing uneven cooking and slowing the release of the rice’s starches. Warm stock keeps the risotto creamy and smooth.
- Stir constantly. Resist the urge to leave the pan unattended. Stirring helps the rice release its starch, giving the risotto a silky, creamy texture.