Savory roasted butternut squash, plenty of chicken broth and a splash of white wine is combined with Arborio rice to create this delicious roasted butternut squash risotto.

The epitome of winter flavors: roasted butternut squash, parmesan and tender rice. You can’t get better than this roasted butternut squash risotto on a chilly winter day! We’re just a week away from all the Christmas festivities and I’ve got the perfect side dish recipe for you to serve alongside your holiday dinner. 

This risotto comes together in a little less than an hour– and only half of that is active cooking time. First, you’ll dice and roast your butternut squash in the oven tossed in oil and salt. I like to use avocado oil for roasting because it has a higher smoke point and holds up better to the high heat of roasting. 

After you roast the squash, you’ll sautee onions in butter in a large pot and then add the rice. Sauteing the rice for a few minutes gives the risotto a nice nutty texture. Then you’ll ladle in hot chicken broth (you’ll want it to almost be boiling). Make sure each addition gets completely absorbed by the rice before adding in the next ladle full of broth. This takes several minutes per addition, so you’ll need to be patient. Have your favorite holiday music playing in the kitchen and add a new ladle full each song. :) 

After you’ve added all of the broth, you’ll add the squash and parmesan. I topped with fresh sprigs of thyme for additional herb flavor. 

I couldn’t stop shoving spoonfuls of this risotto into my mouth when I was testing this recipe, so I know you’ll love it too! 

Here’s the recipe for Butternut Squash Risotto: 

Print

Butternut Squash Risotto

Author Emily Weeks, RDN, LD

Ingredients

• 1 butternut squash peeled, diced
• 1 Tbsp avocado or canola oil
• 4 Tbsp butter
• 1/2 white onion minced
• 2 cups Arborio rice
• 1 tsp minced garlic
• 1/3 cup dry white wine
• 8 cups chicken stock
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400 degrees F. Toss the butternut squash in the oil and place on a baking sheet. Roast for 20-30 minutes until the squash pierces easily with a fork. Remove from oven, mash with a fork, and set aside.

2. In a large pot, melt the butter over medium heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more. Add the minced garlic.
3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in broth 1/3 cup at a time, until the chicken stock has been absorbed by the rice, which will take a few minutes per addition.
4. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper. Stir in the squash.