Creamy Butternut Squash Risotto

    This Creamy Butternut Squash Risotto is a comforting dish that’s perfect for fall! Made with tender rice and a rich squash puree, it’s one of the coziest risotto recipes to serve as a side or hearty main dish. Creamy, flavorful, and a must-try for any risotto lover!

Creamy Butternut Squash Risotto
    Enjoy your creamy butternut squash risotto! Perfect for a cozy night in.
Ingredients

• 2 cups cubed butternut squash
• 2 tablespoons butter
• ½ onion, minced
• 1 cup Arborio rice
• ⅓ cup dry white wine
• 5 cups hot chicken stock
• ¼ cup grated Parmesan cheese
• Salt and ground black pepper, to taste

Instructions:

1. Steam the squash: Place the cubed butternut squash in a steamer basket over a pot with water (just below the basket). Cover and bring to a boil, steaming the squash for about 10-15 minutes until tender. Drain and mash the squash in a bowl with a fork.
2. Cook the rice: In a medium saucepan, melt the butter over medium-high heat. Add the minced onion and cook for about 2 minutes until softened. Stir in the Arborio rice, and keep stirring for around 5 minutes until the rice looks glossy and the onion has a slight brown edge.
3. Add the wine: Pour in the white wine, stirring constantly until it evaporates. Then, mix in the mashed squash and about a third of the hot chicken stock. Reduce the heat to medium.
4. Stir in the stock: Keep stirring the rice as it absorbs the stock, which should take about 5-7 minutes. Add half of the remaining chicken stock and continue stirring until absorbed. Finally, pour in the last bit of stock and stir until the risotto turns creamy.
5. Finish it off: Stir in the grated Parmesan cheese and season with salt and pepper to taste.
   

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