Thank you for sharing!!

Are you looking for a side dish that is savory and sweet? The flavor of this Butternut Squash Risotto will have you loving every bite. Ready in less than an hour, this is a simple dinner recipe that just might steal the show. If you’re wanting something that combines squash and flavor, I have a feeling that this homemade risotto recipe will do just the trick.

We’ve eaten this with other meals as a side dish and even enjoy it on its own. The kids like to top it with a bit of butter and an extra-large portion of parmesan cheese! (as long as they’re loving it, I’m loving however they want to eat it!)

But in all reality, I’m not surprised at all that they love this dish. It really is quite delicious and goes really well with all types of meat recipes as well. We tend to make this simple risotto recipe up more during the colder months of the year because it’s heartier but you can easily make it whenever you’re craving it.

I love the fact that this dish actually reminds me of so many different flavors. It’s like eating rice casserole and squash, all in one. The kids literally scoop out giant spoonfuls onto their plates because it has such great flavor!

Make certain to whip up our Garlic Shrimp Zoodles as well. This is another fun dish that tastes great, too!

Butternut Squash Risotto

Makes 4 servings
Prep time: 10 minutes
Cook time: 40 minutes

Ingredients:

  • 1 ½ cups butternut squash, cubed
  • ¾ cups of milk
  • 8 cups chicken stock
  • 2 tablespoons butter
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 ½ cups arborio rice
  • ½ cup parmesan cheese, grated
  • ¼ teaspoon nutmeg
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions:

1.Add the butternut squash to a pan and cover with water. Cook over medium-high heat until water begins to boil, then reduce heat and cook 8 to 10 minutes, until squash becomes tender. Remove from heat and strain the squash from the water. Transfer to a bowl and add the milk. Mash the squash into the milk with the fork until well combined. Set aside.

2. Pour the chicken stock in a large stockpot and heat over medium-high heat until boiling, then reduce heat to simmer while you cook the risotto.

3. In a large skillet, melt the butter over medium heat. Add the onion and garlic and cook until tender.
Pour the rice in the skillet and toast for two to three minutes, until fragrant.

4. Add one cup of the hot broth to the skillet with the rice and stir to combine. Cook until all the liquid has been absorbed, then add another cup of broth. Continue cooking until the rice has absorbed the liquid, then adding broth one cup at a time until all the broth has been added.

5. After the risotto has absorbed all the broth, add the squash mixture and stir to combine. Reduce heat to low and simmer the mixture until the rice absorbs the squash.

6. Remove from heat and stir in the Parmesan cheese until well combined. Season with nutmeg, salt, and pepper before serving.

7. Enjoy!

Butternut Squash Risotto

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Servings: 4 Servings

Ingredients

  • 1 ½ cup Butternut squash cubed
  • ¾ cup Milk
  • 8 cups Chicken stock
  • 2 TBS Butter
  • 1 Small onion diced
  • 3 cloves Garlic minced
  • 1 ½ cup Arborio rice
  • ½ cup Parmesan cheese grated
  • ¼ tsp Nutmeg
  • 1 tsp Salt
  • ½ tsp Pepper

Instructions

  • Add the butternut squash to a pan and cover with water. Cook over medium high heat until water begins to boil, then reduce heat and cook 8 to 10 minutes, until squash becomes tender. Remove from heat and strain the squash from the water. Transfer to a bowl and add the milk. Mash the squash into the milk with the fork until well combined. Set aside.
  • Pour the chicken stock in a large stock pot and heat over medium high heat until boiling, then reduce heat to simmer while you cook the risotto.
  • In a large skillet, melt the butter over medium heat. Add the onion and garlic and cook until tender. Pour the rice in the skillet and toast for two to three minutes, until fragrant.
  • Add one cup of the hot broth to the skillet with the rice and stir to combine. Cook until all the liquid has been absorbed, then add another cup of broth. Continue cooking until the rice has absorbed the liquid, then adding broth one cup at a time until all the broth has been added.
  • After the risotto has absorbed all the broth, add the squash mixture and stir to combine. Reduce heat to low and simmer the mixture until the rice absorbs the squash.
  • Remove from heat and stir in the parmesan cheese until well combined. Season with nutmeg, salt, and pepper before serving.

Looking for more yummy recipe ideas like this Butternut Squash Risotto recipe? Or maybe a dessert idea to go along with it? Head over to my Pinterest page where you will find many more delicious ideas!

This post may be linked up with some or all of THESE great linky parties. Make sure to head over to find more great ideas from fellow bloggers.

Thank you for sharing!!

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