Cooking made easy
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and
ScrummyChef will instantly come up with a new recipe just for you.

Creamy Butternut Squash Risotto

4.7
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
55 min
SERVINGS
4 servings
Dinner Italian
Creamy Butternut Squash Risotto
Ingredients
  • 2 cups cubed butternut squash
  • 2 tablespoons butter
  • 1/2 onion, minced
  • 1 cup Arborio rice
  • 1/3 cup dry white wine
  • 5 cups hot chicken stock
  • 1/4 cup grated Parmesan cheese
  • salt and ground black pepper to taste
Instructions
1
Insert the squash into a steamer basket positioned in a saucepan; fill the container with water to just below its rim. Cover the pan, then heat it until boiling point is reached, and steam the squash until it becomes tender, taking approximately 10 to 15 minutes. Remove excess water; use a fork to mash the squash in a bowl.
2
Melt butter in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 2 minutes until it starts to soften, then stir in the rice. Continue cooking and stirring until the rice becomes glossy and the onion begins to brown on its edges, taking around 5 minutes more.
3
Pour in white wine; cook, stirring constantly, until it has completely evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium.
4
Cook and stir until the chicken stock has been fully absorbed into the rice, taking 5 to 7 minutes. Add 1/2 of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy.
5
Stir in Parmesan cheese and season with salt and pepper to taste