Weeknight Butternut Squash Risotto


Ever since I made my corn risotto this summer, I’ve been thinking about some fall/winter variations. This uses similar principles by creating a quick yet flavorful stock for the rice to soak up and by adding in a vegetable for both flavor and texture. I used Banza rice in place of typical Arborio and found it worked great, but you can use the more traditional white rice as well for this recipe.

This is almost a one pot meal, although you’ll need a small saucepot for the stock. Have everything out and ready to go once you start cooking the risotto, because you need to be attentive and stirring constantly- it’s not the time to realize you have to grate the parmesan while you’re stirring (trust me, I’ve done it). Take a second to have the ingredients ready and nearby and put on some good music or show while you stir and slowly add the stock.

5 from 2 votes

Weeknight Butternut Squash Risotto

Difficulty Level: 2-3
Servings 4 people
Cook Time 40 mins
Total Time 50 mins

For the Risotto:

  • 1/2 pound butternut squash, (about 1 small squash or 1/2 large), diced into 1/4’’ cubes
  • 1/2 yellow onion, diced
  • 2 tablespoons butter or olive oil
  • 1 package banza/1 cup rice rice
  • 1/4 cup white wine
  • 3 tablespoons heavy cream or coconut cream, (If I have it on hand, I’ll use the sunchoke cream from Bryant Terry’s Vegetable Kingdom Book here and love it!)
  • 1/4 cup grated parmesan or pecorino

For the Stock:

  • 3 cups vegetable or chicken stock
  • 8 or so sage leaves
  • 1 teaspoon red miso
  • 2 sprigs rosemary
  • Place all ingredients for the stock in a small saucepot. Bring to a boil, and then simmer while you prep the other ingredients (I usually simmer this for about 15 minutes before I’m adding it in; anytime between 15-30 is good!)
  • Place a large deep (1-2 inches deep) skillet over low to medium heat. Add in olive oil/butter, onions and butternut squash. Saute until brown, about 5 minutes. Season with salt and pepper.
  • Add in dry rice and stir to thoroughly coat the rice in oil/butter. If you notice it is dry, add in a touch more butter and oil.
  • Add in white wine and stir until fully evaporated, about 1-2 minutes. The wine should immediately bubble when you add it in.
  • Get your stock nearby! You can strain if you want, but I just use a ladle and avoid getting any of the sage or rosemary or pick it out if I happen to accidentally add it in. Add in stock, one to two ladles at a time, stirring constantly, until stock has been fully absorbed. Once the stock has been absorbed, add in another ladle. Continue to do this until all stock is used- this will take about 20 minutes. Note: Sometimes I’ll throw in a couple of handfuls of spinach as this point for an extra boost of greens.
  • Stir in heavy cream and sprinkle on parmesan right before serving. Serve immediately, as this will quickly dry/solidify and not be quite as good! This is best day of, although you can have it for leftovers- just realize it won’t be quite the same creamy texture.


5 from 2 votes
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