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Roasted Butternut Squash Risotto

Roasted Butternut Squash Risotto is a great way to make the most of fall's standout squash. And what's not to love about a recipe that calls for butter, garlic, cheese and white wine?
5 from 2 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 8 servings

Ingredients  

  • 3 lbs butternut squash (1 large)
  • 3 1/2 cups chicken broth
  • 1 cup water
  • 6 Tablespoons unsalted butter
  • 1 cup diced onion
  • 2 teaspoons minced garlic
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese, plus more for garnish
  • 2 Tablespoons chopped fresh chives, plus more for garnish

Instructions 

  • Preheat the oven to 450ºF.
  • Halve the squash lengthwise and scoop out the seeds.
  • Lightly oil a shallow baking dish and place half of the squash, cut side down, in the baking dish. Peel the other half of the squash then dice it into 1/4-inch cubes. Add the diced squash to the baking dish, scattering the cubes around the sides of the halved squash.
  • Bake the squash, stirring the cubes occasionally, for 15 to 20 minutes.
  • Remove the squash from the oven. Transfer the cubed squash to a bowl, and holding the halved squash in a kitchen towel, scoop out the flesh and roughly chop it. Transfer the chopped squash to the bowl with the cubed squash.
  • Combine the chicken broth and water in a medium saucepot over medium-low heat. Bring it to barely a simmer.
  • Add the butter to a separate large saucepot over medium-low heat, then add the onion and garlic and sauté until soft, about 3 minutes.
  • Increase the heat to medium and stir in the rice. Add the wine and continue cooking, stirring until the wine is absorbed. Stir in 1/2 cup of the barely simmering chicken broth, and cook at a simmer, stirring constantly, until broth is all absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and allowing each addition of broth to be absorbed before adding more until half the broth has been added.
  • Stir in all of the roasted squash and continue simmering and adding broth 1/2 cup at a time until the rice is tender and creamy but still al dente, about 18 minutes.
  • Stir in 1/3 cup grated Parmesan cheese and 2 tablespoons chives. Season with salt and pepper to taste and serve the risotto, garnished with additional Parmesan and chives.
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