Butternut Squash Risotto Recipe

Rich, creamy, and a fall favorite, this Butternut Squash Risotto epitomizes comfort food. Made with traditional arborio rice, butternut squash, and loads of parmesan cheese it's a satisfying dish your whole family will love.

Prep Time15

Cook Time35

Total Time50

Course: Side Dish

Cuisine: American, Italian

Keyword: butternut squash risotto, fall risotto, Pumpkin risotto, risotto recipe, squash risotto

Servings: people

Author: Silvia Dunnirvine

Ingredients

1 cup arborio rice
4 cups vegetable broth
1/2 butternut squash shredded
1 shallot diced small
6 tbsp butter
1 cup parmesan cheese grated
1 parmesan cheese rind (see notes)
1 tbsp fresh or dried thyme
salt and pepper to taste

Instructions

Melt butter in pot where you will be cooking the risotto. I like to use a heavy cast iron pot for better heat distribution. Add shallots and sauté until fragrant (about 1-2 minutes)
Add in arborio rice and let it sauté in shallot butter to create a fragrant base, until the corners of the rice start to become translucent (about 3-4 minutes). Season with salt, pepper and thyme.
Next add in the shredded squash. You can add cubed squash if you like but the shredded squash will incorporate into the risotto much better. Stir well.
Pour in the broth. Toss in the parmesan rind. Stir well. Cover and cook on medium-low heat for 30-35 minutes until all the liquid has been absorbed.
Remove cheese rind and stir in the parmesan cheese and cover until ready to serve.

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