Butternut Squash Risotto Recipe - Allrecipes.com
Butternut Squash Risotto Recipe
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Butternut Squash Risotto
Make a creamy risotto with naturally sweet butternut squash. See more
  • READY IN 55 mins

Butternut Squash Risotto

Recipe by  

"If you like the natural sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor! Great as a side dish or main course."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  1. Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
  2. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
  3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 15, 2008

Loved this! So delicious and flavorful, especially once the parmesan has been added. Peeling and chopping butternut squash is a pain. Here's my suggestion - simply cut the squash in half and remove the seeds with a spoon. Then, place (peel down) on a baking sheet and bake at 400 for 40-45 min, or until the squash is tender. Then, just scoop out the squash and voila! easy puree!

Most Helpful Critical Review
Feb 10, 2010

My kids & hubby LOVED this recipe, but for me I am a fan of more savory risotto recipes. So I tried to add things to make it more to my taste buds - I amended the recipe as per other feedback and doubled the squash & rice amount, but I also added garlic with the onions, and placed about 2/3 cup chopped brown mushrooms with the 4th cup of broth and then added a pinch of cinnamon & allspice and parsley for some more flavor. I would also recommend that you wait until the VERY end to add the squash (not half up front as per recipes directions). My experience with risotto is that you must let the liquid absorption happen before adding the flavoring ingredients. In this case, the thickness of the squash interfered with the broth absorption and made it more difficult to stir and it would sometimes stick to the bottom...

Feb 24, 2008

This was delicious! I will be making this over and over again. A tip if you are short on time or don't want to spend the time cooking/cuting/mashing a fresh butternut squash: you can substitute a 10 oz. box from the freezer section with the same results. It is alread pureed, just pop it in the microwave to have it at a hot temperature and then add it in two batches (half in the beginning, half toward the end). This was soooo good. Thanks Ms. Chef!

Jan 28, 2008

Wow, I really loved this risotto! I do have to say that I chopped my squash and cooked it before peeling as someone recommended and completely regretted it. I was chopping off squash skins for like 30 minutes. Fortunately, this is the most delicious thing I've eaten in quite some time. Taking another reviewer's advice, I only used 3 cups of chicken broth and it was perfect. Thanks for the recipe!

Oct 30, 2008

I love butternut squash and have made this recipe several times now, tweaking a bit differently each time. My favorite version uses a package of pre-cubed/peeled squash dusted with cinnamon and nutmeg from Whole Foods. I roast it for 20 minutes instead of steaming. I use 3 cups of veggie stock and 1 cup of Pacific butternut squash soup. I've added chopped crimini mushrooms once as well, this is a fabulous risotto!

Nov 04, 2007

This was my first try at a squash risotto after having become a risotto cook with the mushroom-gorgonzola variety. Using tips I saw from other recipes I opted for putting in only half the squash with the first 3rd of the stock, and added the rest when the recipe was near completion. That helped me control the consistency. I made a 1-1/2 recipe, and I ended up with a lot of leftover stock. I also roasted my squash rather than steamed it. It seemed to me an easier way to prepare the squash since you don't have to peel and chop or own a steamer basket.

Dec 21, 2008

I've made basic risotto bunches of times - everyone here is right - the proportions are off. If you double the rice and the squash it turns into a great vegetarian main dish.

Apr 29, 2009

Risotto is a staple in our house, and I make it often. I found this version to be pretty bland, and, as others have pointed out, it uses way too much stock. Next time I would add a tbsp of brown and some cinnamon to try and add flavor. I would also roast the squash instead of steaming it.


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  • Calories
  • 342 kcal
  • 17%
  • Carbohydrates
  • 57.1 g
  • 18%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 979 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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