Butternut Squash Risotto

by Todd Leonard CEC on January 15, 2018
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 0/5


A risotto that packs a punch!

Serves: 4

Prep Time: 30 min

Cook Time: 0 min

Total Time: 30 min

Total Time:
Prep Time:
Cook Time:
30 min
30 min
0 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


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  1. In a small container with lid, add the parmesan and 1/4 cup of water and tumble frequently. In a deep skillet, add 1 tablespoon of butter and garlic. Turn to medium heat and sweat until lightly golden brown.
  2. Add in half of the butternut squash and lightly toast with the garlic, then add in the rice and stir well.
  3. Add in 2 cups of chicken stock, onions, and seasonings and bring to a simmer while stirring frequently.
  4. After the rice has soaked up the stock, add another 2 cups of stock and continue to cook, stirring frequently. Add in remaining stock along with the tomatoes and continue to cook and stir until rice is tender and creamy. Add additional stock or water as needed.
  5. Add in the Parmesan cheese and green onions and stir well.
  6. Turn off heat and fold in the butter until creamy. Serve immediately and enjoy!

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