Butternut Squash Risotto Recipe


  • 1 butternut squash, peeled, seeded (keep the seeds to roast them!  Delicious!) and cut squash into cubes
  • 3/4 cup brown or arborio rice 
  • 1 tsp paprika
  • 1 tsp cumin
  • Handful fresh cilantro
  • Olive oil
  • Sweet onion, finely diced
  • Chicken stock (I use Imagine Brand)
  • fresh ground sea salt & pepper


  1. Cook the rice according to package directions.
  2. Place the squash onto a cookie sheet and drizzle with olive oil. Toss with cumin, paprika, salt and pepper. Bake at 375 degrees for 15-25 minutes until roasted (golden brown and soft)
  3. Place a tbsp of olive oil in a saute pan and heat over medium heat. Saute onion until transparent. 
  4. Place 3/4 of the cooked squash into a blender with 1/2 cup chicken stock and purée till smooth. Add more stock if needed to purée squash to smooth liquid form. 
  5. Combine cooked rice and onions with squash purée in a medium pot. Add 1/2 cup of chicken stock to this and simmer.  Continue to add more stock to this as the liquid evaporates.  Continue simmering until thick and creamy. Repeat until you have a nice consistency for your risotto.
  6. Top with reserved squash cubes and some fresh cilantro. 
  7. Enjoy!

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