Recipe – Butternut Squash Risotto

Recipe - Butternut Squash Risotto

Butternut squash risotto falls firmly under the category of simple but delicious. Therefore, if you a beginner in the kitchen, do not be put off by the idea of cooking with risotto – we have the perfect recipe below so you can enjoy cooking as well as eating this comforting and healthy autumnal treat.

What Diets is this Recipe Suitable for?

This recipe is perfect for vegetarians. Additionally, if you replace the butter and parmesan with vegan alternatives, this will also make the dish vegan-friendly.

Approximate Preparation Time

This should be roughly ten minutes.

Approximate Cooking Time

This recipe will take around forty minutes to cook.

Required Equipment

  • Shallow Oven Tin
  • Potato Masher
  • Two Medium Saucepans
  • Frying Pan for butternut squash cubes (optional)

Butternut Squash Risotto Ingredients

  • 2.2 pounds (1kg) of Butter Nut Squash
  • 3 Tablespoons of Olive Oil
  • 6.5 cups (1 and 1/2 liters) of Vegetable Stock
  • 1.8 Ounces (50g) of Butter
  • 1 Onion
  • 1 and 1/2 cups (300g ) of Risotto (or Sushi) Rice
  • 1/2 Cup (120 mL) of White Wine
  • 1.8 Ounces (50g)  of Parmesan Cheese
  • Garnish Items (optional)

Butternut Squash Risotto Directions

  • Heat your oven to 200C/400F – peel and chop the butternut squash, place in a shallow tin with one tablespoon of olive oil for 30 minutes until soft and brown.
  • As the squash is cooking, put your stock in a pan and keep it simmering on low heat.
  • In a different pan, melt 25g of butter, add the onion and cook until they are soft but not discolored.
  • Add the risotto to this pan and ensure that every grain gets covered in butter.
  • Once the risotto starts to look shiny, add the wine and let it evaporate.
  • Add the stock gently and let the risotto cook on a low heat for around 30 minutes. You will have to stir it occasionally – the risotto is best when it’s al dente, so don’t overcook it.
  • If you want to add sage at the end, fry them in a little oil until they are slightly crispy, and leave them to cool on the side once done.
  • Now the squash is done, mash half of it into a puree, and leave the other half in chunks. Stir the pureed squash into the risotto and then add the additional 25g of butter and cheese.
  • After a few minutes of rest, serve the risotto over the chunky squash, and add the sage on top if you want.


In total, you can get four servings from this recipe will about 600 calories in each serving.

How to Serve and Garnish

Serve Butternut Squash Risotto on its own, or with some skillet cook butternut squash cubes and your fresh herb of choice,  or a few fresh sage leaves on top as per your preference for the perfect treat for a chilly evening.

Cooks Notes

I use Sushi Rice since I always have Sushi Rice in the house.

Also, Any good quality winter squash or pumpkin with sweet orange flesh can be used to make this recipe.

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