Butternut Squash Risotto a La Parmigiana

Gourmet Mami
by Gourmet Mami
4 servings
40 min

Who else loves fall cooking?? This Butternut Squash Risotto a la Parmigiana is filled with tender chunks of butternut squash. It’s creamy, comforting, and exactly what you want to eat during the fall and winter. A lot of butternut squash risotto recipes call for roasting the squash first. Not this one. First we steam the squash quickly to ensure it is tender, and then everything cooks in the same pot, which means the butternut squash becomes a part of the sauce too. The results are especially delicious. To save time, you can get pre-cut butternut squash instead of peeling and cutting up one yourself. If you are looking for more recipes with butternut squash, check out some of my favorites!

Creamy Butternut Squash Pasta

Roasted Fall Veggie Farro Salad + Maple Ginger Vinaigrette

Butternut Squash Risotto a La Parmigiana
Recipe details
  • 4  servings
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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  • 2 lb butternut squash, diced in 1/4 inch cubes (about 3 cups)
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1/2 onion, finely diced
  • 2 cups arborio rice
  • 8 ounces white wine
  • 48 ounces HOT chicken or vegetable stock
  • 4 tbsp parmesan cheese
  • 4 tbsp butter
  • Salt to taste (I used 2 1/2 tsp)

Steam the diced butternut squash for 10 minutes, until it is slightly tender. Set aside (you will finish cooking it in the risotto)
Heat the butter and olive oil in a medium-sized pot. Add the onion and sweat until translucent, 2 to 3 minutes. It is important to not get any browning.
Add the rice and stir until the rice is well coated with butter. Do not brown.
Add the butternut squash and stir a few times.
Add the wine and let it fully absorb into the rice. Stir several times.
Add the stock a little at a time, stirring constantly and letting it fully absorb each time before adding more.
Stir the rice frequently so it develops creaminess and does not stick to the bottom of the pan.
Once all the liquid is absorbed and the rice is al dente, remove from the heat.
Add the cheese and butter.
Season with salt, stir, and serve.
  • -Be sure not to overcook. Nothing is worse than mushy risotto.
  • -Make sure your stock it HOT- This prevents the temperature from dropping each time you add it to the arborio rice. It also means that the rice will absorb the stock more quickly, which will lead to a creamier texture.
  • -From start to finish, the risotto should take 18 to 20 minutes. Do not try to rush this part. Good risotto takes time!
Gourmet Mami
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