Butternut Squash Parmesan Risotto

Recipe Collection: Dinner

Butternut Squash Parmesan Risotto brings the rich flavors of a vegetarian Italian dish to your table, combining the sweetness of tender butternut squash with the creamy texture of Parmesan cheese. This comforting risotto is perfect for a cozy dinner or as a side dish. With its warm, inviting taste, this recipe is versatile enough to complement any meal. Enjoy it as a main course or pair it with grilled chicken or roasted vegetables for a complete feast.

Easily accessible through the easyChef Pro App, you can find personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe today and enjoy step-by-step guidance to create a delicious dish!

Overview

This creamy butternut squash risotto is a delightful blend of sweet and savory flavors, perfect for a cozy fall meal. The tender squash and rich Parmesan cheese create a comforting dish that can be served as a main course or a side dish.

Diet Type

Vegetarian

Allergies

Dairy

Cuisine

Italian

Serving Size: 4

Cooking Time: 55 minutes

Ingredients

• 2 Cups cubed butternut squash, steamed
• 2 Tablespoons (tbsp) butter, melted
• 0.5 Onion, minced
• 1 Cup Arborio rice
• 0.33 Cup dry white wine
• 5 Cups hot chicken stock
• 0.25 Cup Parmesan cheese, grated
• 1 Pinch salt, to taste
• 1 Pinch ground black pepper, to taste

Steps

1. Place the cubed butternut squash into a steamer basket in a saucepan. Fill with water just below the basket's bottom. Cover, bring to a boil, and steam the squash until tender, about 10 to 15 minutes. Drain and mash the squash with a fork in a bowl.
2. In a separate saucepan, melt the butter over medium-high heat. Add the minced onion and cook, stirring for 2 minutes until the onion begins to soften. Stir in the Arborio rice and continue cooking until the rice is glossy and the onion starts to brown on the edges, about 5 more minutes.
3. Pour in the dry white wine, cooking and stirring constantly until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock. Reduce the heat to medium.
4. Cook and stir until the chicken stock is absorbed into the rice, about 5 to 7 minutes. Add half of the remaining chicken stock, continuing to stir until absorbed. Finally, pour in the remaining stock, stirring until the risotto is creamy.
5. Stir in the grated Parmesan cheese and season with salt and ground black pepper to taste. Serve warm.

Enjoy your homemade Butternut Squash Parmesan Risotto!