Butternut Squash and Parmesan Risotto Recipe

Few things are as delicious and comforting as a bowl of creamy risotto. People tend to shy away from making it, fearing that it's overly fussy or complicated, but I'm here to tell you it's super-easy and totally worth the measly 20-25 minutes it takes to prepare this recipe. Try this delicious fall dish for dinner this week. The butternut squash adds a gorgeous golden color and slightly sweet flavor to the creamy rice.


serves: 4

prep time: 5 – 10 minutes

cook time: 25 – 35 minutes

total time: 35 – 45 minutes


  • 6 – 8 cups low sodium chicken or vegetable broth
  • 4 tablespoons unsalted butter
  • 1 small butternut squash, peeled and cut into 1/2-inch chunks (about 2 cups total)
  • 2 – 3 fresh sage leaves
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 2 cups arborio rice
  • ¾ cup freshly grated Parmigiano Reggiano cheese
  • ¼ cup flat leaf parsley, chopped


Step 1: In a large stock pot, heat broth until simmering. You don't want it to boil but you do want it to stay continuously hot.

Step 2: Heat 4 tablespoons of butter in a large dutch oven or heavy pot over medium heat. Add butternut squash, shallot, and sage leaves. Cook for 8 – 10 minutes or until the squash begins to soften.

Butternut Squas Parmesan Risotto - Step 2

Step 3: Once squash begins to soften, stir in garlic. Remove butternut squash from heat and discard sage. Place squash in a small bowl and set aside.

Step 4: Stir the rice into the same pot as that cooked the squash and cook for about 1 to 2 minutes.

Butternut Squash and Parmesan Risotto Recipe - Step 4

Step 5: Add broth to the rice 1 to 2 ladles at a time and stir until each ladleful has been absorbed.

Note: It is very important that you do not rush this process and only add the next ladle of broth only after the previous one has been absorbed by the rice. You may not need to use up all of the stock. Just keep adding broth and stirring until the rice is tender but still relatively firm/asl dente  (not mushy). This entire process should take 15 – 20 minutes.

Step 6: At the last moment, a stir in the squash and the parmigiano cheese and season with salt and pepper if desired. Garnish with parsley and serve immediately.