Butternut Squash Risotto

15 reviews, 4.8 star(s). 100% would make again

Ready in 50 minutes

Butternut Squash Risotto


1 butternut squash; (2 pounds)
2 tablespoons olive oil
Kosher salt and black pepper; freshly ground
6 cups chicken stock; preferably homemade
6 tablespoons unsalted butter
2 ounces pancetta; diced
1/2 cup shallots; minced
1-1/2 cups Arborio rice
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup Parmesan cheese; freshly grated

Original recipe makes 6 Servings



Preheat the oven to 400 degrees F.

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt (optional), and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.

Verified by stevemur
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Calories Per Serving: 603 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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my family loved this!! I did not have pancetta so i used bacon. I am not a huge fan of bacon so I think I would have loved it more with pancetta, but I'd definitely make this again!
SherryCN 1y ago

Very good and easy if you haven't made risotto before.
ldoolan 1y ago

People are right, this recipe is fantastic, but makes a LOT. We're still eating the leftovers 2 days later, but still completely delicious. Sweet and warm and creamy. It does take time and patience, but simple. Also, do not expect it to look like the picture accompanying this recipe. Mine was darker with chunks of roasted squash in it; they did not mash up.
jdriemeyer 1y ago

Not only good - super good !
kingkoch42 1y ago

Absolutely delicious! I didn't expect it. It was not difficult to make and the taste is amazing! Loved it!!!!
yuliia_glushchenko 1y ago

Delicious! My whole family loves this dish!
LollyFii 2y ago

Wow! Amazing flavors....you have to try it!
jenncasper 2y ago

I have to say thanks you, i made this this evening. I have never done rissoto and i found this so easy. I had to make a couple of adaptations to the recipe :( sorry, could get pancetta so supplemented with Bacon, and ti used stock cubes rather than home made, no option. but i loved it, i really really did. Its also the first time i have made someone else recipe on Big Oven, all in all, i would say thats a success :) Thanks you :)
Diceman2k1 2y ago

My wife absolutely loved this recipe. I agree. It is really awesome. Thanks.
jimshim 2y ago

This recipe was fantastic! I have been looking for recipes that include Butternut Squash. I love Risotto. So, the combination was perfect. My entire family loved it and asked if I would make it again. The recipe makes a lot of Risotto as most Risotto recipes do so be prepared for leftover. Thanks for posting the recipe. This one is a keeper.
skifer 2y ago

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