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Butternut Squash Risotto

 Butternut Squash Risotto
Change up the flavor of risotto any time of year using in-season vegetables like butternut squash, spices and broths for a consistency that’s both creamy and comforting. —Katie Ferrier, Washington, Washington DC
6 ServingsPrep: 35 min. Cook: 30 min.


  • 8 cups cubed peeled butternut squash
  • 1/4 cup olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 to 4-1/2 cups vegetable broth
  • 1 cup water
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 cups uncooked arborio rice
  • 1 cup lager
  • 2 tablespoons butter
  • 1 teaspoon ground ancho chili pepper
  • 1/2 teaspoon ground nutmeg
  • 1 cup grated Parmesan cheese


  • Preheat oven to 450°. In a large bowl, combine the squash, 2
  • tablespoons oil, salt and pepper; toss to coat. Transfer to a
  • greased 15x10x1-in. baking pan. Bake, uncovered, 20-25 minutes or
  • until tender, stirring once.
  • In a large saucepan, heat broth and water; keep warm. In a large
  • skillet, saute onion and garlic in remaining oil until tender. Add
  • rice; cook and stir 2-3 minutes. Reduce heat; stir in lager. Cook
  • and stir until all of the liquid is absorbed.
  • Add heated broth mixture, 1/2 cup at a time, stirring constantly.

2 of 2

Butternut Squash Risotto (continued)

Directions (continued)

  • Allow the liquid to absorb between additions. Cook just until
  • risotto is creamy and rice is almost tender. (Cooking time is about
  • 20 minutes.) Add the butter, chili pepper, nutmeg and squash; cook
  • and stir until heated through. Remove from the heat; stir in cheese.
  • Serve immediately. Yield: 6 servings.
Nutritional Facts: 1.333 cups equals 535 calories, 17 g fat (6 g saturated fat), 22 mg cholesterol, 1,065 mg sodium, 84 g carbohydrate, 6 g fiber, 12 g protein.