Butternut Squash Risotto

4 Nov

Squash Week continues! Rafe used to make this at Picholine, but we adapted this from this at Simply Recipes. A delicious finale entree to SW 2011. Buttery, rich, and savory.


  • 4 cups chicken/veg stock
  • 5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
  • 1 small onion, finely chopped
  • 1 butternut squash, roasted, and the insides scooped out
  • 2 cups rice (we actually used Thai jasmine rice)
  • 1 cup dry white wine
  • 1 cup freshly grated parmesan cheese (use microplane to grate! much better!)
  • 1/4 c chopped oregano
  • Salt, pepper, and Italian spices to taste


  •  Heat broth in saucepan and keep warm over low heat. Melt 4 tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is glassy, about 5 minutes.
  • Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just covering rice. Keep cooking until broth is absorbed and then repeat. Keep doing so until all the broth is absorbed.
  • Add remaining tablespoon of butter, 1/3 cup Parmesan, and oregano or other spices. Serve with remaining grated parm (it melts on top like snowflakes).

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