Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Butternut Squash Risotto 3.4 (314) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 8, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs Total Time: 1 hrs Servings: 4 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. Ingredients 1 tablespoon butter 1 ½ pounds butternut squash, peeled, seeded, and cut into ½-inch chunks Coarse salt and ground pepper 1 cup Arborio rice ½ cup dry white wine 2 cans (14 ½ ounces each) reduced-sodium chicken broth, mixed with ½ cup water and heated ⅓ cup grated Parmesan cheese, plus more for garnish 1 tablespoon chopped fresh sage, plus more for garnish 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. 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. Rate it Print