Rich and Creamy Butternut Squash Risotto Recipe

With Fall in the air, I thought I would make a dish well-suited for Autumn – something comforting and made with squash. Butternut squash risotto came to mind. It has a creamy goodness that can satisfy anyone’s hunger.

butternut-squash-risotto

Butternut Squash Risotto

This recipe may resemble a traditional squash risotto recipe, but it has a few perks that make it deliciously creamy. By replacing some of chicken broth with Cream of Butternut squash soup, among other things, I was able to make it a “come-back-for-seconds” type of dish. This would make an excellent Thanksgiving side dish.

Ingredients

  • 4 cups chicken broth
  • 2 cups cream of butternut squash soup
  • 1/2 cup white wine (I used chardonnay)
  • 5 tablespoons of butter
  • 2 strips of apple smoked bacon, diced
  • 1/2 cup white onion diced
  • 1 1/2 cups of butternut squash cubed
  • Olive oil
  • 1 1/2 cup Arborio rice
  • 1 teaspoon of Mexican saffron (safflower)
  • 1 cup freshly grated Parmesan cheese
  • 2 teaspoon salt
  • 1 teaspoon pepper

Directions

  1. Preheat oven to 400 degrees
  2. Coat the cubed butternut squash with olive oil and 1 teaspoon salt
  3. Roast on a baking sheet for 20 minutes
  4. In a medium sauce pan over a medium heat pour chicken broth and cream of butternut squash soup and simmer for 10 minutes
  5. In a large pot, melt butter. Once butter is melted throw in diced bacon and diced onions
  6. Saute in butter for a few minutes until onions are translucent
  7. Next, pour in dry Arborio rice and stir until rice is coated (stir for about two minutes)
  8. Pour white wine over the rice mixture, stir for another two minutes over a medium heat
  9. Then, begin by pouring Soup mixture one to two cups at a time
  10. Toss in your saffron, 1 teaspoon of salt, and 1 teaspoon of pepper
  11. Stir rice until mixture begins to look absorbed
  12. Pour another one to two cups of soup into mixture and stir until absorbed
  13. Repeat until all of the soup is gone and rice looks creamy
  14. Remove from stove and stir in roasted butternut squash and Parmesan
  15. Enjoy hot
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3 Comments

  • Posted October 8, 2008 at 3:34 PM | Permalink

    Nice Site layout for your blog. I am looking forward to reading more from you.

    Tom Humes

  • Posted December 22, 2009 at 8:41 PM | Permalink

    Discovered your blog a couple of days ago when searching for butternut squash risotto recipes, and made this tonight. It. Was. Awesome. Seriously. We can’t get cream of butternut squash soup over here in the UK, so I substituted with a good glug of double cream instead, but it was amazing. A really good winter warmer! Loads leftover, too, so my lunch for the next couple of days is sorted! I made it for myself and my Momma, and she loved it too.

    Thanks for the recipe, and I will definitely be trying out a whole host of other goodies on your blog!

    Jax x

  • Posted April 14, 2010 at 9:44 AM | Permalink

    I came across your article, i think your blog is interesting, keep us posting.

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