Butternut Squash Risotto

Our next door neighbor Pat has a wonderfully productive garden where she grows much of her own food. We are the lucky beneficiaries of her overflow in times when, for example, she has harvested 15 large butternut squash and there are still 15 more on the vine. No matter how much Pat loves winter squash, even she knows that she can’t eat all thirty of them by herself. Yikes!

Here’s a lovely risotto we made recently with about half of one butternut squash that Pat brought over. (The other half went into pumpkin bread.) The risotto is so simple, with arborio rice, squash, broth, onions, white wine, and Parmesan; it just takes a bit of attention (stirring) while the rice slowly absorbs the broth.

Butternut Squash Risotto Recipe

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Yield: Serves 4 to 6


  • 6-8 cups chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for gluten-free version)
  • 5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
  • 1 small onion, finely chopped
  • 2 cups butternut squash, peeled, and finely diced
  • 2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred)
  • 1 cup dry white wine (such as Sauvignon Blanc)
  • 1 cup freshly grated Parmesan cheese
  • 2 Tbsp chopped chives or garlic chives
  • Salt


1 Heat broth in medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.

2 Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.

3 During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

Adapted from a recipe by Biba Caggiano, published in the Sacramento Bee, May 1988.

Video of Chef Biba making risotto
Saffron Risotto with Roasted Butternut Squash from Dana of Proof of the Pudding

Butternut Squash Risotto

Showing 4 of 59 Comments

  • jacomien

    This looks very much like the risotte I made last week… I can recommend stirring in some (soft) goat cheese before serving. I think you can leave the butter out then. Yum!

  • lydia

    This is a dish I never eat except in the Fall, when the butternut squash is abundant at the market and it’s cool enough outside to make me want to eat risotto again. I love the sweetness of the squash combined with the creaminess of the rice. Yum!

  • Dana

    Haha, I just posted a recipe for butternut squash risotto as well. SO good!! There must be something in the air :).

  • Jerry

    Butternut squash hs become a recent favorite of mine. I’ve been looking for an excuse to try risotto, perhaps this will be the catalyst for it!

View More Comments / Leave a Comment