Butternut Squash Risotto

IngredientsDairy, Rice, Vegetables
Menu PartSide Dish
Cuisine TypeItalian

Source: Iowa State University (Ames, Iowa)

Get away from ordinary sides with this creamy butternut squash risotto. It will stand out at any holiday meal or as a hearty vegetarian dish.


2 1/4 tsp. base vegetable light liquid
2 3/4 cup, 2 2/3 tbsp. water
3 2/3 tbsp., 1/2 tsp. white wine
1 3/4 tsp. chopped garlic
3 3/4 oz. diced 1/4”onions
1 3/4 oz. butter
6 3/4 oz. arborio rice
7 3/4 oz. peeled, cubed 1/4” butternut squash
1 3/4 oz. asiago cheese


  1. Dissolve vegetable base in warm water. Add wine.
  2. In steam kettle, sauté garlic and onions in butter.
  3. Add rice to sautéed vegetables in kettle. Continue sautéing while stirring.
  4. Add squash to sautéed mixture. Mix well while continuing to sauté, approximately 5 minutes.
  5. Add 1/3 of vegetable broth to rice mixture. Continue cooking, stirring consistently until broth is absorbed, about 3 minutes.
  6. Continue adding broth, 1/3 at a time, until all is absorbed and mixture is creamy. Approximately 20-25 minutes.
  7. Add cheese to mixture.


Extra broth may be added to freshen risotto after sitting in hot box.

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