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Creamy Butternut Squash Arborio Risotto

Dinner 🍽️Lunch 🥪 Italian 🇮🇹

Creamy Butternut Squash Arborio Risotto balances the natural sweetness of roasted squash with buttery rice and a touch of dry white wine, finished with Parmesan for a lush finish. Each spoonful is rich and velvety, with tender squash cubes and a gentle peppery warmth. It’s a cozy choice for fall dinners, a meatless main, or an elegant side for a special evening.

  • Prep20 min
  • Cook35 min
  • Serves4
  • DifficultyMedium
Creamy Butternut Squash Arborio Risotto
  1. 1

    Place the squash in a steamer basket set in a saucepan; add water until it sits just below the basket. Cover, bring to a boil, and steam the squash until tender, 10 to 15 minutes. Drain, then mash the squash in a bowl with a fork.

  2. 2

    Melt the butter in a saucepan over medium-high heat. Add the onion; cook and stir for 2 minutes until it starts to soften, then stir in the rice. Keep cooking and stirring until the rice looks glossy and the onion edges start to brown, about 5 minutes more.

  3. 3

    Pour in the white wine; cook, stirring constantly, until it evaporates. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce the heat to medium.

  4. 4

    Cook and stir until the chicken stock is absorbed into the rice, 5 to 7 minutes. Add 1/2 of the remaining chicken stock, and keep stirring until it is absorbed. Finally, pour in the remaining stock, continuing to stir until the risotto is creamy.

  5. 5

    Stir in the Parmesan cheese and season with salt and pepper.

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