Tag Archives: risotto

Velvety Butternut Squash Risotto

19 Jan

This velvety risotto is given it’s creamy smooth texture by the butternut squash…no cream or butter added! Healthy, well rounded and versatile; this recipe shows off the flavors and textures of any desired produce. Have fun, change it up, but never leave out the squash!  —Alex


  • 4 cups vegetable broth
  • ½ cup dry white wine
  • 1 tablespoon extra-virgin olive oil
  • 1 onion – chopped
  • 1/2 cup chopped scallions
  • 3 garlic cloves, minced
  • 2 cups arborio rice (you can also use 1 cup wild rice or brown rice plus 1 cup arborio)
  • 1 cup mashed butternut squash
  • 2 cups chopped asparagus
  • 1 cup frozen peas
  • 1 cup chopped red bell pepper
  • 1/4 cup chopped fresh Italian parsley
  • 3/4 cup freshly grated Parmesan cheese (optional – omit if vegan)


  1. Bring broth to simmer in medium saucepan. Cover, and keep heat on low. (You will use the heated broth later)
  2. Put the oil in large (at least 14″ diameter x 3″ deep) pan over medium-low heat. Add onion, scallion, and garlic & saute for several minutes until tender.
  3. Add rice; stir constantly until rice is translucent at edges but still opaque in center.
  4. Add wine; simmer until almost all liquid is absorbed, stirring often.
  5. Add broth 1 cup at a time while stirring, allowing each addition to be absorbed before adding next.
  6. Stir in all remaining ingredients except cheese.
  7. Continue adding broth by cupfuls and stirring until rice is almost tender.
  8. A couple minutes before it seems done, add the cheese and stir in until evenly melted through.
  9. Remove from heat, place in a serving bowl, & enjoy!

yields about 8 servings