Butternut Squash Risotto
A northern Italian specialty dating as far back as the Renaissance, risotto is traditionally served as a primo piatto (first course), after the antipasto. It is made from a high-starch rice such as Arborio or Carnaroli. The small grains become exceptionally creamy as the dish slowly simmers. Here, butternut squash puree and caramelized onions lend a mellow sweetness to the risotto.
Average Rating
(14 Reviews) 14
14 out of 14(100%)reviewers recommend this recipe.
Review 1 for Butternut Squash Risotto
Now Among our Holiday Traditions!
November 20, 2011
swarner
Ability level:Professional
Cooks for:1 to 2 people
Cooks:Every day
Recommend: Yes
My husband and I tried this for the first time last year and fell in love with it! We omitted the onions (I can't eat them) and used fresh butternut squash we steamed and pureed ourselves as Williams-Sonoma was out of the puree. This year we were able to get our hands on two jars which turned this recipe into an absolute snap! We used a white wine and herb chicken broth which replaced the slightly sweet flavor of the puree and added an amazing boldness to this dish. We used fresh herbs instead of dried which created even more rich flavor. The Parmesan cheese truly does add the perfect finish to this risotto. When I took this to my family Thanksgiving gathering last year it vanished. We are making a double batch to take to my husband's gathering in a few days and thanks to the Williams-Sonoma puree and the bold chicken and wine stock I know this is going to be a huge hit! We are also considering making this to accompany roast duck for Christmas.
,Greensboro
,NC
Pros: Yield, Quick, Good Value, Easy, Adaptable, Impressive, Will Make Again
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Review 2 for Butternut Squash Risotto
Delicious and simple!
August 31, 2011
WendyKHou
Upstate NY
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Recommend: Yes
This was my first time making risotto and it turned out so well!! I added a little more freshly grated Parmesan and it really enhanced the flavor nicely. I served it with a mustard and herb crusted pork tenderloin and asparagus, would highly recommend!!
Pros: Appearance, Impressive, taste
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Review 3 for Butternut Squash Risotto
Great, but with a few tweaks...yum
January 7, 2011
nynjgirl
Hoboken, NJ
Recommend: Yes
This recipe overall is great! However, as usual with risotto,it takes time & patience to prepare to get creamy perfection. I can't use a recipe w/out changing something though and for this I had to eliminate the onions because they bother my stomach. Instead of the white wine, I used some dry sparkling wine I had open and I used a bit less squash puree. Overall, the rosemary & sage really made the dish flavors pop and with lots of stirring and care, it came out wonderfully.
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-2points
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Review 4 for Butternut Squash Risotto
amazing dish!
December 8, 2010
LilAngell
El Paso, TX
Recommend: Yes
I have made this every year for Thanksgiving. It's so good, makes a lot, and is a crowd pleaser. It's super yummy with the turkey leftovers! I LOVE IT!
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Review 5 for Butternut Squash Risotto
excellent as an entree or side
November 25, 2010
ssinnyc
new york city
Recommend: Yes
I have made this recipe numerous times. Every time it turns out great. Save some of the stock for reheating leftovers. warm the leftovers and stir the stock into the risotto. It returns the risotto to its original creaminess.
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Review 6 for Butternut Squash Risotto
Thanksgiving Staple
November 22, 2010
forumfriend
Houston, Texas
Recommend: Yes
I made this dish several years ago for Thanksgiving . It was a hit! Now we can't have Thanksgiving without it. I think the dish is time consuming to prepare when trying to get everything else ready for a big feast but well worth it.
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Review 7 for Butternut Squash Risotto
Autumn in a bowl!
November 18, 2010
Rugby
Bay Area
Recommend: Yes
Made this risotto for dinner last night and it was excellent. The flavor is slightly sweet from the buttnut squash and caramelized onions, salty from the parmesean and nutty from the browned butter. I work long hours, so I made the components ahead of time: roasting squash on day one, caramelizing onions day two and making the risotto day three. But I also like that I could make it in a snap with some Squash puree and jarred caramelized onions from Williams-Sonoma (which I will be purchasing this week). Freezes wonderfully. Will definitely be making this again!
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Review 8 for Butternut Squash Risotto
Easy and delicious!
October 20, 2010
hgscull
Belmar, NJ
Recommend: Yes
I made this last night and it was both easy and so delicious. I actually used canned pumpkin and dried spices (use a lot less of the spices if you aren't using fresh; 1 tsp dry - 1 tbsp fresh) and it turned out beautifully. Very seasonal!
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Review 9 for Butternut Squash Risotto
Fabulous For a Cold Fall Night
May 14, 2010
CynKC
Kansas City
Recommend: Yes
If only it didn't take so long to make. Great recipe, not difficult, but you need plenty of time to cook it.
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Burnie
Murrells Inlet, S.C.
Posted January 23, 2011
Pressure cooker risotto
Try the pressure cooker method with risotto. It is fast and precise. Makes the best risotto everytime.
0points
Review 10 for Butternut Squash Risotto
Decadent, but can only eat in small portions
April 30, 2010
7Cali2010
Los Angeles, CA
Recommend: Yes
I discovered the lovely flavor of butternut squash a few years ago, and so I was looking for a recipe that would combine the squash and another one of my favorite ingredients, risotto. The recipe was relatively easy to make. I loved the flavor, though I don't think this recipe works as an entree. It is almost too rich and decadent, and slightly "one note." I think this would work well as a small appetizer before an entree with some more depth of flavor. Even my ravenous fiance could only eat a small portion of it.
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