• Recipes
  • Contact
  • Work with Us
  • Privacy

Chattavore

What I ate, plate by plate.

  • Start Here!
    • Contact
  • Easy Recipes
    • Air Fryer
    • Drinks
    • Easy Baking
    • For the Grill
    • Freezer Friendly
    • Instant Pot
    • No-Bake Desserts
    • One-Pot Recipes
    • Salads and Cold Dishes
    • Sheet Pan Recipes
    • Slow Cooker Recipes
  • Videos
    • From Scratch
    • Recipe Videos
    • Techniques
    • Tools
  • How-To
    • How to Cook From Scratch
    • How to Get Organized
    • How to Make Ahead and Meal Prep
    • How to Use Tools and Techniques

Hands-Off Butternut Squash Risotto

October 17, 2016

This butternut squash risotto is homey, simple, and delicious. Unlike most risottos, it doesn’t require tons of stirring, so you can get things done while it cooks!

This butternut squash risotto is homey, simple, and delicious. Unlike most risottos, it doesn't require tons of stirring, so you can get things done while it cooks! | recipe from Chattavore.com

I had never tried butternut squash until my aunt made butternut squash soup for us when she visiting a few Thanksgivings ago (I posted my own rendition of this soup not that long ago)…but once I did I was hooked.  It’s delicious in soup, roasted, or mashed.  I’ve seen recipes for butternut squash lasagna (with a creamy béchamel sauce instead of tomato sauce), which I must make soon.  Butternut squash is considered a “winter” squash, even though it’s in season during the summer.

This butternut squash risotto is homey, simple, and delicious. Unlike most risottos, it doesn't require tons of stirring, so you can get things done while it cooks! | recipe from Chattavore.com

I knew that “winter” squashes are generally harvested in the late summer, but I wasn’t really sure why they were called winter squashes or what the technical difference between winter and summer squash was.  A little bit of research led me to a sensible answer, though…while winter squash is grown and harvested in the summer, it is harvested at a more mature stage than summer squashes like crookneck, zucchini, and zephyr.  The thick skins on these more mature squashes make winter squashes ideal for storage into the colder months of the year.

This butternut squash risotto is homey, simple, and delicious. Unlike most risottos, it doesn't require tons of stirring, so you can get things done while it cooks! | recipe from Chattavore.com

I love the sweet creaminess of butternut squash.  I love how it mashes, I love how it purées, and I love how it pairs perfectly with so many other things, like pasta (see aforementioned butternut squash lasagna) and rice, like this risotto.

We love risotto around here….a lot of people think of it as fancy or exotic, but it’s really so simple.  I consider it a “go-to” food for those nights when I don’t really feel like doing any major cooking (it ranks right up there with breakfast for dinner, or “brinner” (thanks, Scrubs!).  Risotto has a reputation for being labor-intensive (albeit easy labor) because traditionally it requires standing over the stove and stirring…and stirring…and stirring. And that’s exactly what I used to do, because honestly, stirring can be kind of cathartic. However, when you need to pack lunches, fold towels, and empty the dishwasher, catharsis may not be what you are looking for.

This butternut squash risotto is homey, simple, and delicious. Unlike most risottos, it doesn't require tons of stirring, so you can get things done while it cooks! | recipe from Chattavore.com

Kenji Lopez-Alt’s book The Food Lab saved me from the stirring. The recipe here is mine, but I have to give Kenji all the credit for turning this butternut squash risotto into a set-it-and-forget-it kind of deal. Is it quick? Not extremely; the total cook time is about 40 minutes. However, most of that time is hands-off, leaving you two free hands so you can pack the lunches, fold the towels, and empty the dishwasher. Or, you can read a book, or drink a glass of wine with one hand while eating the crispy prosciutto with the other. The beauty of this butternut squash risotto is that it’s a full meal in one pot, served up in a bowl. If you want to bulk it up a little more, you can slip a fried or poached egg on top, but really…all you need is some good bread and you’re golden. I had enough squash left over to make butternut squash soup, too, which is perfect for easy Thermos lunches.

When you need an easy but elegant weekday dinner, this hands-off butternut squash risotto is a great option!

This butternut squash risotto is homey, simple, and delicious. Unlike most risottos, it doesn't require tons of stirring, so you can get things done while it cooks! | recipe from Chattavore.com
Featured in this recipe:

This post contains affiliate links. This means that if you click the links and make a purchase, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!

Mary

Yield: 4-6 servings

Butternut Squash Risotto

Cooking method adapted from The Food Lab by Kenji Lopez-Alt

10 minPrep Time:

40 minCook Time:

50 minTotal Time:

Save RecipeSave Recipe
Print Recipe
Recipe Image
My Recipes My Lists My Calendar

Ingredients

  • 4 cups chicken stock
  • 1 1/2 cups arborio or other medium grain rice
  • 2 tablespoons olive oil
  • 4oz prosciutto (diced)
  • 1 small or 1/2 medium onion (diced)
  • 1/2 Small butternut squash (peeled & cut into a fairly small dice)
  • 1 cup white wine (I used Vermouth) - optional. If you don't want to use wine use another cup of stock.
  • salt & pepper (to taste)
  • Parmigiano-Reggiano cheese (grated, to taste)
  • flat-leaf parsley (chopped, to taste (optional))

Instructions

  1. In a large bowl, pour the chicken stock over the rice. Swish with your hand or a spoon to rinse some of the starch off of the rice. Place a fine mesh strainer into another large bowl and drain the rice in the strainer, reserving the chicken stock. Allow to drain for at least five minutes.
  2. Set a 4-6 quart Dutch oven over medium heat. Add the olive oil and cook the prosciutto until crisp. Remove using a slotted spoon and add the onion and butternut squash. Cook until the butternut squash begins to soften, then increase the heat to medium-high and add the rice. Cook for about two minutes, stirring constantly.
  3. Add the wine to the pan and cook until the wine reduces by half. Stir the reserved chicken stock and add all but one cup to the pan. Shake the pan to distribute the stock then cover, reduce the heat to low, and cook for ten minutes.
  4. Remove the lid, add the remaining cup of the stock, stir once, and cover again. Cook for another ten minutes. If the stock has not been completely absorbed, cover and cook for another five minutes.
  5. Once all of the liquid has been absorbed, salt and pepper to taste. Serve immediately topped with Prosciutto, grated cheese and chopped parsley.

Notes

To make this vegetarian, omit the prosciutto.

7.8.1.2
459
https://chattavore.com/butternut-squash-risotto/

This butternut squash risotto is homey, simple, and delicious. Unlike most risottos, it doesn't require tons of stirring, so you can get things done while it cooks! | recipe from Chattavore.com

Want recipes from scratch & restaurant reviews in your inbox weekly?
Subscribe below to get Chattavore's weekly newletter AND a free set of recipe cards to help you learn to cook from scratch!
Your information will *never* be shared or sold to a 3rd party.

Filed Under: By Course, By Main Ingredients, Easy Recipes, Grains and Breads, Main Dishes, One-Pot Recipes, Recipes, Vegetables or Vegetarian Tagged With: main dishes, one-pan meals, side dishes By Mary // Chattavore 2 Comments

If you've ever been intimidated by the idea of cooking seafood, try these quick and easy shrimp rolls - you might just change your mind! | recipe from Chattavore.com

Quick and Easy Shrimp Rolls

Bob's Brick Oven is a small pizza joint in Rock Spring, Georgia that is on top of their game with homemade pizzas and ice cream plus great service! | Restaurant Review from Chattavore.com

Bob’s Brick Oven (Rock Spring, GA)

Comments

  1. Jean says

    September 11, 2012 at 4:25 pm

    The recipe has Arborio rice, but I noticed two containers of rice in the picture. Will any medium or short grain rice work, or do you need Arborio to get the creaminess?
    Reply
    • Chattavore says

      September 11, 2012 at 7:40 pm

      Jean, you can use any starchy medium-grain rice. Arborio is the most widely available but the rice that I use is much less expensive, identical in appearance, and available in the "Mexican food" section of my grocery store.
      Reply

Thanks for your comments, but remember that Chattavore is a positive site. I reserve the right to delete any comments that contain unnecessary negativity!Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

Follow Chattavore!

  • Twitter
  • Pinterest
  • Facebook
  • Bloglovin
  • Instagram
  • Email
  • RSS

Categories


Copyright © 2025 | All content property of Chattavore and may not be reproduced without permission | Cha Creative Clique

Want recipes from scratch & restaurant reviews in your inbox weekly?
Subscribe below to get Chattavore's weekly newletter AND a free set of recipe cards to help you learn to cook from scratch!
Your information will *never* be shared or sold to a 3rd party.
 

Loading Comments...