Butternut Squash Risotto Recipe

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I made this last night and it was pure heaven, people. It was also my first attempt at risotto, and I confess I’m pretty damn impressed with myself. I loved it, Hubby loved it and Izzy had a few bites, too. But Abby is allergic to veggies, so her radar went off as soon as she saw the cubed squash. Oh well. This made a TON, so we have plenty of leftovers for tonight! If I can make this, anyone can!! It would be healthier without the butter, but I’m not sure it would taste as good.

Butternut Squash Risotto

Makes 6 1-1/2 cup servings

Adapted from Chez Panisse via #990000" title="http://wednesdaychef.typepad.com/the_wednesday_chef/2007/10/chez-panisses-b.html" href="http://wednesdaychef.typepad.com/the_wednesday_chef/2007/10/chez-panisses-b.html">The Wednesday Chef.

You will need:
1 medium butternut squash (about 1 pound whole or 12 ounces cut up)

24 sage leaves

Salt and pepper

7 to 8 cups fat-free chicken (or veggie) stock

1 medium onion, diced small

3 1/2 tablespoons unsalted butter

2 cups uncooked Arborio rice

1/2 cup dry white wine

1/2 cup parmesan, grated

1) Peel squash, then dice into very small (1/4- or 1/3-inch) cubes. Combine squash, a few sage leaves, 1 cup stock, and a little salt in a heavy-bottomed pot. Bring to a simmer and cook until tender (but not too soft) about 5 to 10 minutes. (You want the cubes to keep their form when they’re stirred into the risotto.) Drain and reserve liquid, just in case.

2) While squash is cooking, add the rest of the stock to another pot, bring to a simmer, and keep it there. Meanwhile, finely chop 6 large sage leaves.

3) In another, larger, heavy-bottomed saucepan, heat 2 tablespoons of butter over medium until melted. Add chopped sage and cook about 1 minute. Add onion and cook until translucent, about 5 minutes. Turn heat to low, add rice and a pinch of salt and cook for 3 minutes, stirring often, until rice has turned slightly translucent. Turn the heat back up to medium, and add the white wine. Once the wine has been absorbed, add enough hot stock to cover the rice. Stir well and reduce the heat back down to medium-low.

4) Gently simmer the rice, stirring occasionally, until stock is absorbed. Add another 1/2-to-3/4 cup warm stock, and stir occasionally until new stock is absorbed. Repeat the process until all the stock has been absorbed by the rice, and rice is tender. This could take anywhere from 15 to 30 minutes. (It took me closer to 30.)

5) While all this is going on, sauté 10 sage leaves in a 1/2 tablespoon of butter until crisp, about 30 to 60 seconds, turning once halfway through. Rest on paper towel.

6) When rice is mostly tender, add cooked squash, parmesan, and the remaining tablespoon of butter. Cook 3 to 5 minutes, until dairy is melted and squash is heated through. Salt and pepper to taste. Serve hot, using sage leaves as garnish.

Approximate Calories, Fat, Fiber, and Price Per Serving:

371 calories, 10 g fat, 1.4 g fiber, $1.77


1 medium butternut squash (12 ounces cut up): 153 calories, 0.3 g fat. 6.8 g fiber, $0.7224

sage leaves: negligible calories, fat, and fiber, $1.50

Salt and pepper: negligible calories, fat, and fiber, $0.03

7 to 8 cups fat-free chicken (or veggie) stock: 120 calories, 8 g fat, 0 g fiber, $3.001

medium onion, diced small: 46 calories, 0.1 g fat, 1.5 g fiber, $0.18

3 1/2 tablespoons unsalted butter: 356 calories, 40.3 g fat, 0 g fiber, $0.21

2 cups uncooked Arborio rice: 1280 calories, 0 g fat, 0 g fiber, $2.49

1/2 cup dry white wine: 96 calories, 0 g fat, 0 g fiber, $1.23

1/2 cup parmesan, grated: 172 calories, 11.4 g fat, 0 g fiber

TOTAL: 2223 calories, 60.1 g fat, 8.3 g fiber, $10.72

PER SERVING (TOTAL/6): 371 calories, 10 g fat, 1.4 g fiber, $1.77
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  • Lee the Hot Flash Queen

    Snarkler dinner?? How fun if we all cooked one night…wine…food…wine…

  • Melissa

    I love risotto, but have never tried it with butternut squash. Mmmm…maybe this weekend.

    And wow is that some detail about nutrition info and price! Did you figure that all out?

  • Menopausal New Mom

    Great post! I love risotto but was always too intimidated to try it, might just give this one a go!

  • Daffy

    Looks yummy! Sounds yummier! let me know when y'all are having this again and we'll come for dinner. While I'm not allergic to veggies I am allergic to cooking….

    Hence the roast in the crock pot this morning. VOILA

  • Tattoos and Teething Rings

    I love risotto, and I think people get intimidated by it but it's really not difficult; the recipe sounds great. You can make risotto balls the next day with leftovers (I can't remember the Italian name)- you roll into balls, dip in egg wash then bread crumbs and fry– so good!

  • MJ

    Oh how I wish I could make things like this. My husband turns up his nose at anything but your standard meat, starch, & veggie combo *sigh*
    Looks SUPER yummy dear!
    Dirty Little Confessions

  • Meeko Fabulous

    Thanks for sharing! I'll have to add this to my repertoire! :)


    erin – you are ri-donk-ulous. i made lasagna out of a box and acorn squash w/ icecream. i feel like a failure

  • blueviolet

    Yes, I think I would like this!!! I've never had any variety of risotto before, but this looks like a great place to start!

  • Martinis or Diaper Genies?

    ooh risotta is hard. good for you!

  • kys

    You did it! It looks great!

    PS Everything is better with butter. It's kind of my motto.

  • drollgirl

    ok, i have never made risotto, but recently printed out a recipe and i am GOING to try it, especially now that it is getting chilly.

    and i must be related to abby. your recipe sounds delicious except for the squash part. :)

  • Charisse and Holly

    Love Chez Panisse. Just a little ways from where I live. My family loves butternut squash & risotto…so I'm making this for sure. Thanks for the recipe. Also, your comment about your childbirth experience that I read on Martini's blog (I think) left me breathless with laughter. So tramatic and yet funny at the same time. Holly at lifelaughlatte.blogspot.com

  • Stephanie Faris

    I've never had risotto, believe it or not. It looks tasty!

  • The World As I See It

    Looks yummy I will have to try it sometime soon!!!

  • debra

    That looks great. I'll have to try it out!

  • Eclipsed

    I love risotto and I love butternut squash. I'll be giving this one a go.

    stopping by from SITS

  • Aunt Juicebox

    Mmmmm I just made some butternut squash for dinner tonight. Can't do the rice though – too many carbs. Tomorrow night is acorn squash or zucchini. Yum.

  • Stacey

    My oh my. This one will have to be attempted. Hubby must have the same allergy as your child, but I'm afraid he'll have to suffer the consequences with this one..

  • JennyMac

    This looks so good Erin. I love butternut squash risotto! Any left? Be right over. LOL.

  • WhisperingWriter


    Risotto rocks.

  • Cynthia@RunningWithLetters

    Wow, complete with nutrition facts and everything! This really does look like a winner! Thanks for sharing!

  • Aleta

    Ohhhhhhhh, I love veggies. Haven't cooked with a butternut squash though. I'll have to try this recipe! Thanks for sharing!

  • Margaret aka: Fact Woman

    This looks so good. I just bought a butternut squash and now I know what I'm going to make with it. Yummy. Thanks for posting it. I look forward to following your blog.

  • Ami

    Your recipe was a little different than mine, but it looks just as good. I loved it so much I can't wait to make it again. And I thought risotto was difficult, but it actually wasn't too bad. You have to hang around the stove, but I just did prep for meals later in the week while I watched and stirred.

  • Holly

    Yum! Must try this soon!

  • Sherri @ Luv a Bargain

    Wow…does that look delicious! I love butternut squash but have only made it baked and soup. Can't wait to try this!

  • Nicole Bradshaw

    We make this, too! I add a little chopped parsley and pine nuts to mine at the end. It's nice to have some green and some crunch in it! Happy fall!

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