Go Back
+ servings
Butternut squash risotto in a white bowl on a white table with squash, small bowl of uncooked rice, and basil.
Print Recipe
5 from 1 vote

Butternut Squash Risotto

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 6 people
Calories: 144kcal


  • 6 Cups Butternut Squash Bite-sized pieces
  • 3 Tablespoons olive oil extra-virgin
  • 1 teaspoon garlic
  • 1 Cup onion chopped
  • ¼ teaspoon kosher salt
  • 4 Cups vegetable broth No sugar
  • 2 teaspoons basil fresh, sliced Chiffonade method
  • 1 Cup Arborio rice


  • Preheat oven to 400º.
  • Peel and cut butternut squash into bite sized pieces.
  • Add squash to baking sheet and drizzle with 1 tablespoon of olive oil and sprinkle with salt.
  • Cook Squash for 25-35 minutes, until it's really soft, even a little golden brown.
  • While Squash is cooking, pour vegetable broth into a pan and set to boil over medium high heat. Once it reaches a boil, turn down the heat to a simmer.
  • In a Dutch oven, add the rest of the olive oil (2 tablespoons) and warm over medium heat.
  • Add onion and garlic, cooking until it's fragrant and translucent.
  • Add the rice to the onion and garlic, stirring until the edges of the rice become translucent.
  • Add a cup of the broth to the rice and stir. Let the rice simmer, stirring often. Do not walk away!
  • Once the liquid has been absorbed, add more broth. Repeat until risotto is al dente to the bite. Al dente rice is chewy, not completely soft.
  • Just before all liquid is absorbed, add the butternut squash, gently stirring until combined.
  • Once the risotto is done, serve in a bowl topped with the basil.


Remember that extra virgin olive oil keeps for about 12 months after it's bottled. I've heard people say this is a marketing tactic. Use old olive oil that has become rancid in a dish you worked hard to make and have it ruined and it will change your mind about using olive oil that is past its prime! I always suggest buying smaller bottles if you don't use a lot of olive oil. 
This is one time when cooking a vegetable a little longer than necessary is actually a good thing! The butternut squash caramelizes and become super sweet.
The chiffonade method of cutting the basil just makes for a prettier presentation. Wash and dry basil and remove stems. Roll up several leaves and slice thin.


Serving: 1 | Calories: 144kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 730mg | Potassium: 534mg | Fiber: 3g | Sugar: 6g | Vitamin A: 15218IU | Vitamin C: 32mg | Calcium: 74mg | Iron: 1mg