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Butternut Squash Risotto - A Family Feast

We’ve had great luck growing butternut squash in our garden this summer and we’re enjoying the fruits of our labor with this delicious Butternut Squash Risotto!

This recipe uses the same basic risotto recipe from our popular Mushroom Risotto recipe.  We’ve replaced the sautéed mushrooms with some diced, caramelized butternut squash that has been seasoned with fresh sage – an absolutely perfect flavor combination, in my opinion!

Butternut Squash Risotto - A Family Feast

This butternut squash risotto makes a wonderful side dish to our Perfect Pork Chops – and it’s delicious and filling enough to be a standalone meatless Monday meal!  Feel free to add some additional chicken stock to your risotto if you prefer a more creamy consistency.


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Butternut Squash Risotto - A Family Feast

Butternut Squash Risotto

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4-6 servings


For preparing the squash

  • 3 cups peeled butternut squash, cut into one inch dice (approximately 1 large squash)
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • Pinch of salt
  • 1 tablespoon chopped fresh sage

For preparing the Arborio rice

  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • ½ large onion, finely diced (about 1 cup)
  • 1 cup Arborio rice
  • 1/3 cup dry white wine
  • 2 ½ cups chicken stock (or more if needed)
  • ¾ cup grated parmesan cheese
  • Salt and pepper to taste


To Prepare the Squash:

  1. In a large sauté pan over medium heat, melt the 1 tablespoon each of butter and olive oil. Add the cubed squash and salt and sauté 10-15 minutes stirring occasionally. Once the squash is slightly browned and tender, add the chopped sage and sauté for one more minute. Remove from the heat and set aside.

To Prepare the Rice:

  1. In a medium heavy-bottomed saucepan, melt the butter and olive oil together over medium-high heat. Add the diced onion and sauté for 5 minutes, until the onions are translucent.
  2. Add the Arborio rice, stirring frequently for 2-3 minutes until the rice is just starting to turn lightly golden.
  3. Quickly pour in the white wine and allow the liquid to boil and be absorbed into the rice. Then pour in ¼ cup of chicken stock to the rice, stirring constantly. (If necessary, adjust the heat under the pot – you want a medium simmer.) Add more stock ¼ cup at a time – adding more just as most but not all of the liquid is absorbed before adding in more stock.
  4. Cook the rice and stock together in this manner for approximately 25 minutes or so – until the rice is tender but not mushy. Turn the heat off when there is still some liquid remaining in the rice and stir in the parmesan cheese and cooked squash and salt and pepper to taste. Stir to combine completely.


You may also enjoy:

Mushroom Risotto

Mushroom Risotto - A Family Feast

Asparagus Lemon Risotto

Asparagus Lemon Risotto - A Family Feast

Perfect Pork Chops

Perfect Pork Chop - A Family Feast

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  • Mike wrote:

    Are you sure about ratio ? I just had class w 5 star chef and he said 4 to 1 or more was necessary. They para cook Rissoto and them finish to order.

    • Martha Pesa wrote:

      Hi Mike – You can definitely add more chicken stock if you’d like/need to so it’s more creamy. I tend to cook the risotto on very low heat so the liquid doesn’t boil away before the rice has a chance to cook. I won’t argue with a 5-star chef so please adapt our recipe if needed! Thanks for visiting today! Martha

      • Mike wrote:

        Well Martha, I specifically asked him about your 2.5 to 1 ratio because I thought Rissoto was your signature dish and I’m always looking for shortcuts in the kitchen.

        I dont make Rissoto much because it’s too much work. I went to the cooking class – for the same reason I signed up for your site – to learn as many tricks & tips as possible.

        W the possible exception of a pressure cooker, the Executive Chef said there are no short cuts. (beyond their pre -cooking)

        I was hoping you might have discovered one.

        • Martha Pesa wrote:

          No shortcuts Mike – sorry! But I make this recipe all the time following the instructions we’ve listed here in the proportions given (which I believe a long time ago I followed off a bag of Arborio rice). I have seen risotto served that is more liquidy than ours and perhaps that is the more authentic consistency that your teacher referenced. Again – this is a flexible recipe so if you find that it isn’t as creamy as you’d like or different in consistency from the class you took you can add more broth – the rice will keep absorbing more broth. Hope that helps. Martha

  • Lori wrote:

    Would it be possible to have the photo print as well when you print the recipe? After all, we eat with our eyes first!

    • Martha Pesa wrote:

      Yes – the photo that displays in the recipe should print as well (or at least it does when I view and print the recipe)!

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