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Butternut Squash Risotto - Cooking With Fudge
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5 from 15 votes

Butternut Squash Risotto

Creamy, comforting, and cheesy with everything you love about fall flavors… this Butternut Squash Risotto is certain to make its way on your fall-themed menu for years to come!
Course Side Dish
Cuisine Italian
Keyword Butternut squash, Onion, Parmesan Cheese, risotto, rosemary, sage, shallots, thyme
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8 servings
Calories 181kcal

Equipment

  • Knife
  • Cutting board
  • Two sauce pans
  • Baking sheet (if roasting the butternut squash)
  • Sauce pan or stock pot, steamer basket, and lid (if steaming the butternut squash)
  • Sauce pan or stock pot (if sautéing the butternut squash)
  • Spoon
  • Bowl
  • Potato masher, fork, or hand mixer
  • Cheese grater

Ingredients

  • cooking spray
  • 1 tablespoon light butter
  • 4 shallots or 1/2 large onion
  • 1/4 cup white wine dry
  • 1.5 cups arborio or carnaroli rice
  • 4 cups vegetable or chicken stock
  • 1 cup butternut squash roasted, steamed, or sauteed and mashed
  • 1/8 cup parmesan cheese grated
  • 1 tablespoon fresh sage or 1/2 tablespoon dried sage
  • 1 tablespoon fresh rosemary or 1/2 tablespoon dried rosemary
  • 1 tablespoon fresh thyme or 1/2 tablespoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

PREPPING THE BUTTERNUT SQUASH

    ROASTING

    • Preheat your oven to 400 degrees.
    • Use a knife and cutting board and cut the butternut squash into small chunks.
    • Spread the butternut squash on a baking sheet.
    • Spray the butternut squash with cooking spray and season with salt and pepper.
    • Roast the butternut squash for 20-25 minutes until it is fork-tender.
    • Use a potato masher, fork, or hand mixer to mash the butternut squash until smooth.

    STEAMING

    • In a large sauce pan or stock pot, add a steamer basket.
    • Fill the sauce pan or stock pot with water to just below the base of the steamer basket. Bring the water just to a boil.
    • Use a knife and cutting board and cut the butternut squash into small chunks.
    • Add the butternut squash to the steamer basket and cover with the lid.
    • Steam the butternut squash for 15-20 minutes until it is fork tender.
    • Season with salt and pepper.
    • Use a potato masher, fork, or hand mixer to mash the butternut squash until smooth.

    SAUTEING

    • Use a knife and cutting board and cut the butternut squash into small chunks.
    • In a sauce pan or stock pot over medium heat, sauté the butternut squash in cooking spray for 20-25 minutes until fork-tender.
    • Season with salt and pepper.
    • Use a potato masher, fork, or hand mixer to mash the butternut squash until smooth.

    MAKING THE RISOTTO

    • In a small sauce pan, heat the stock just until boiling. Reduce the heat to simmer or low.
    • In a large sauce pan over medium heat, sauté the shallots or onion in cooking spray and light butter for about 2-3 minutes until they become soft and translucent.
    • Add the rice and stir to combine for about 1-2 minutes until it starts to look translucent.
    • Add the white wine and stir until it is absorbed.
    • Add the hot stock one cup at a time and stir frequently until it is absorbed.
    • Continue adding stock until the rice is cooked. You are looking for the consistency of oatmeal. The rice should be soft and chewy. You will typically add about four cups of stock total and this process will take about 25-30 minutes.
    • Add the butternut squash, parmesan, sage, thyme, and rosemary, salt, and pepper and stir until combined
    • Top with more parmesan, fresh herbs, and/or parmesan. I also like to top with pomegranate seeds.
    • Serve hot and enjoy!

    Notes

    This Butternut Squash Risotto makes 8 servings at 1/2 cup each. Each serving comes out to 181 calories, 5 WW Green SmartPoints®, 5 WW Blue SmartPoints®, and 5 WW Purple SmartPoints®.
    Recipe URL: https://cookingwithfudge.com/butternut-squash-risotto/

    Nutrition

    Serving: 0.5cup | Calories: 181kcal | Carbohydrates: 36g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 790mg | Potassium: 152mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2203IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 2mg