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Butternut Squash Risotto
  • Prep
    15 minutes
  • Total
    60 minutes
  • Serving

Butternut Squash Risotto 

 Photo and Recipe courtesy of Edible Living 


  • 2 Tbsp extra-virgin olive oil, plus more for cooking vegetables
  • 1 large shallot, finely chopped
  • 2 cups finely chopped and peeled butternut or honey nut squash
  • 2 cups Arborio rice
  • 2⁄3 cup dry white wine
  • 5 to 5½ cups (1.2 to 1.3 L) chicken broth
  • 1 pinch of fine sea salt
  • 4 Tbsp unsalted butter
  • ½ bunch arugula, larger leaves torn or cut into pieces (about 2 cups)
  • ½ cup grated Stella Fontinella Cheese, plus more coarsely grated for garnish
  • Thyme, for garnish


Heat the oil in a heavy saucepan or Dutch oven over medium-high heat. Add the shallot and squash and cook. Stir until the shallot is soft and translucent, about 3 minutes. Add the rice and stir to coat with the oil. Stir in the wine and cook until the wine has evaporated, 1 minute more.

Stir in 2 cups (480 ml) of the warm broth, salt to taste, and bring to a boil. Stir, reduce the heat to medium-low, and cook until the liquid has evaporated. Add ½ cup (120 ml) of the broth and continue stirring. Continue adding more broth ½ cup (120 ml) at a time until the liquid has evaporated, the squash is tender, and the rice is al dente. This should take about 25 minutes. Most of the liquid should be absorbed and the rice just cooked, with about ½ cup (120 ml) of broth remaining.

Stir in another ½ cup (120 ml) of broth to the risotto as needed. Add the remaining 3 tablespoons of butter, ½ cup of grated Stella Fontinella Cheese and stir. Mix in the arugula, and spoon the risotto into 4 bowls. Top with additional freshly grated Stella Fontinella Cheese.