No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Butternut Squash Risotto

Rather than adding the squash at the end, we cooked it with the Arborio rice; the squash softens during cooking and makes the dish sweeter.

  • prep: 1 hour
    total time: 1 hour
  • servings: 4

advertisement

advertisement

Ingredients

  • 1 tablespoon butter
  • 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
  • Coarse salt and ground pepper
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
  • 1/3 cup grated Parmesan cheese, plus more for garnish
  • 1 tablespoon chopped fresh sage, plus more for garnish

Directions

  1. Step 1

    In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.

  2. Step 2

    Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.

  3. Step 3

    Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.

  4. Step 4

    Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.

Source
Everyday Food, October 2004

advertisement

advertisement

Reviews (8)

  • JessicaSophia 27 Oct, 2013

    Made this for dinner tonight. It was pretty good, although I wished it had a little more flavor. I felt like I had to add more salt and cheese than the recipe called for. I even suspected it would be a bit bland and sauteed a shallot with the squash. Also, the squash stayed pretty firm, I would have liked it to be a little more tender. A tip It may seem at first like there is too much squash for the amount of rice, but the rice expands and the balance ends up perfect.

  • skeeter61 21 Nov, 2010

    FABulous! A few changes, though... added a chopped onion with the squash. Used hard apple cider instead of wine -- it was open. Omiited the sage and used Lupo Romano instead of Parmesan. Served it with http://www.wholeliving.com/recipe/cinnamon-spiced-moroccan-chicken
    It's a keeper!!

  • mbeele 28 Oct, 2010

    What can I substitute for the wine?

  • vannellashake 9 Nov, 2009

    Very good for my first attempt at risotto. I halved the recipe and found it to be a bit dry. I was steaming vegetables at the time and added the extra water from the pan to the risotto. Still undeniably creamy and comforting. Looking forward to the leftovers.

  • vedaloca 26 Mar, 2009

    Sooo good. I first made this at our cabin last summer. It was so good I made it for breakfast the next day. It is a great vegetarian side for Thanksgiving (if you need one). You can also put in in ramekins for a personal touch.

  • Tonia 18 Nov, 2008

    Yummy! A new 'comfort' food favourite! Adjustments: I cut the parmesan to 1/4 cup and swapped 8oz of stock for 8 oz of water, to make it a little more kid-friendly and less rich. I used 1/2 teaspoon of dried sage leaves too! Everybody loved it, even the kids. I would make it again, for sure!

  • greenpea1128 12 Nov, 2008

    This was soo delicious! Very easy, although time consuming. My fiance said he though it was one of the best dishes I've made. Finding fresh sage is worth the effort.

  • ehguy11 15 Jun, 2008

    This is a relatively easy risotto recipe. The butternut squash really makes it savory and gives it a nice consistency. It can be made vegetarian by using vegetable broth. It comes out just as good.