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Butternut Squash Risotto - The Goldilocks Kitchen

Butternut Squash Risotto

  • Author: Emily
  • Total Time: 1 hour 15 minutes


This recipe for Butternut Squash Risotto is a classic recipe that uses a modern cooking method to cut down on laborious stirring time over the stove. Fresh and delicious this dish can be served as a side or as a vegetarian main course.


  • 2 Tablespoons Olive Oil
  • 1 Medium butternut squash, peeled, seeded and cut into 1/2 inch chunks (about 3 and 1/2 cups)
  • 3/4 teaspoons salt
  • 3/4 teaspoons freshly ground black pepper
  • 56 cups chicken broth
  • 1 cup water
  • 4 Tablespoons unsalted butter
  • 1 small onion, minced
  • 2 medium cloves of garlic (minced or pressed)
  • 2 cups Village Harvest Arborio Superfino Rice for Risotto
  • 1 Tablespoon White wine vinegar
  • 1 and 1/2 ounces of Parmesan Cheese or Italian blend cheese, grated (3/4 cup)
  • 2 Tablespoons fresh minced sage leaves
  • 1/2 teaspoon grated nutmeg


  1. Heat olive oil in a 12-inch cast iron skillet over medium-high until shimmering. Add the squash in an even layer and leave it alone to brown on one side, about 4-5 minutes. Sprinkle with a pinch of salt and pepper and stir occasionally for another 5 minutes longer or the squash is tender and browned on several sides. Remove to a bowl and set aside for later.
  2. In a large sauce pan, heat the broth to a simmer and turn the heat to medium low and cover to maintain the simmer so it stays hot while you continue with the recipe.
  3. Add 3 Tablespoons of butter to the hot empty skillet and add in the minced onion. Season with a pinch of salt and pepper. Saute until soft and just beginning to brown, about 7 minutes. While the onion cooks, heat the broth to a simmer in a large sauce and turn the heat to medium low and cover to maintain the simmer.
  4. When the onion is cooked, add in the garlic and cook for about 30 seconds, then add in the uncooked rice and saute until the tips of the rice become transparent, about 3 minutes. Add in 4 cups of hot broth, vinegar and 1/2 the cooked squash. Stir and cook, mashing the squash with a fork until the liquids are completely absorbed by the rice, around 15 minutes.
  5. Stir in another 1/2 cup of broth, stirring constantly until it is absorbed. Repeat this process with more broth until the rice is al dente (taste a bit to see). Remove from heat.
  6. Off heat stir in the chopped sage, remaining Tablespoon butter, cheese and nutmeg, then carefully fold in the remaining squash. Add additional broth if necessary if the rice becomes overly clumpy/sticky. Serve immediately.


Stir from the outside of the pan to the center to avoid spills. If you get lucky you may find a package of peeled diced butternut squash chunks ready to go in the produce section of your grocery store. If you want a vegetarian version, simply switch out the chicken broth for vegetable broth.

  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: side dish
  • Cuisine: Italian


  • Serving Size: 12 sides or 6 main course