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Butternut Squash Risotto

This Butternut Squash Risotto is rich and creamy, flavored with allspice, walnuts, parmesan, and chardonnay. It's the perfect fall risotto, and a delicious addition to any holiday table!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 -6 servings
Author Cathy Trochelman

Ingredients

  • 1 Tbsp. olive oil
  • 1 1/2 c. butternut squash cooked and chopped
  • 1/2 c. onion finely chopped
  • 1 c. arborio rice
  • 1 c. chardonnay OR Sauvignon Blanc OR Pinot Grigio
  • 4 c. chicken broth
  • 1/2 tsp. allspice
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 c. shaved parmesan cheese
  • 1/2 c. chopped walnuts

Instructions

  • Heat olive oil in a large stock pot. Stir in squash and onions and cook over medium heat until squash softens and can be mashed.
  • Add arborio rice and cook 1 minute, stirring constantly.
  • Add chardonnay and cook, stirring, until liquid is incorporated.
  • Begin adding chicken broth, 1/2 cup at a time, stirring after each addition until liquid is incorporated.
  • Once all the liquid is incorporated, and the risotto is nice and creamy, remove pan from heat.
  • Stir in allspice, salt, and pepper.
  • Serve, topped with walnuts and parmesan cheese.