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Butternut Squash Risotto



  • 1 butternut squash, peeled and cut into ¾” cubes
  • 2 Tbs. olive oil
  • Kosher salt and pepper
  • 6 cups water
  • 6 tsp. Better than Bouillon Chicken Base
  • 4 Tbs. unsalted butter
  • 2 large shallots, minced
  • 1 ½ cup Arborio rice
  • ½ cup dry white wine
  • 1 cup freshly grated Parmesan Reggiano cheese


Preheat oven to 400 degrees. Toss squash in olive oil with ½ tsp salt. Roast squash in oven until soft, about 30 minutes. In a small saucepan, bring water and bouillon to simmer. Stir to mixture to create chicken broth. In a heavy-bottomed pot or Dutch oven over medium heat, melt butter and sauté the shallots for 10 minutes. Add rice and stir to coat the grains with butter for a minute or two. Pour in wine and stir for about 3 minutes. Add 1 cup of broth to rice and stir periodically to allow the stock to be absorbed into the rice, 5-6 minutes. Continue adding one cup of stock at a time allowing it be absorbed into the rice for about 5-6 minutes after each addition. Rice should be al dente after all of stock has been incorporated. Remove rice from heat and stir in parmesan and roasted squash. Serve immediately. Makes 8 servings.