Butternut Squash Risotto

314 Ratings
  • 5 46
  • 4 104
  • 3 105
  • 2 51
  • 1 8

Rather than adding the butternut squash at the end, we cooked it with the Arborio rice which causes the squash to soften during the cooking process and makes the risotto dish sweeter.

Everyday Food, October 2004

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Recipe Summary

prep:
1 hr
total:
1 hr
Servings:
4
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Ingredients

Directions

  • 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.

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

  • 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.

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

Cook's Notes

Dried sage has a stronger flavor than fresh; use 1/2 teaspoon dried sage in place of each tablespoon of chopped fresh.

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Reviews (9)

314 Ratings
  • 5 46
  • 4 104
  • 3 105
  • 2 51
  • 1 8
Martha Stewart Member
08/21/2019
Creamy and delicious! Fresh sage is the way to go! I cooked the squash a bit longer, in butter and olive oil I added a diced shallot...I used the wine suggested...wonderful! I added more cheese and butter at the end...so good and flavorful!
Martha Stewart Member
10/27/2013
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.
Martha Stewart Member
11/21/2010
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!!
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Martha Stewart Member
10/28/2010
What can I substitute for the wine?
Martha Stewart Member
11/09/2009
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.
Martha Stewart Member
03/26/2009
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.
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Martha Stewart Member
11/18/2008
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!
Martha Stewart Member
11/12/2008
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.
Martha Stewart Member
06/15/2008
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.
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