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  • Writer's pictureJames Howe

Comforting butternut squash risotto

Winter is coming, and what better way to celebrate the season's bounty than with a warm and comforting butternut squash risotto? This dish is a perfect blend of creamy, savory, and slightly sweet flavours that will make your taste buds dance with joy. So, let's roll up our sleeves and get cooking!

private chef cardiff

Butternut squash risotto

Serves 4


1 small butternut squash, peeled, seeded, and diced (about 500g)

50g butter

250g Arborio rice

1 onion, finely chopped

2 cloves garlic, minced

1 liter vegetable broth, warmed

250ml dry white wine

125g grated Parmesan cheese

30ml olive oil

30g unsalted butter

Salt and pepper to taste

Fresh sage leaves for garnish (optional)


  1. Start by peeling and seeding the butternut squash. Dice it into small, bite-sized pieces.

  2. Place on to an oven dish and roast for 25-30 minutes or until soft.

  3. Place the squash into a blender with a splash knob of butter. Whizz until smooth.

  4. In a large, heavy-bottomed pan, heat the olive oil and melt the butter over medium heat. Add the finely chopped onions and minced garlic. Sauté until they become translucent and fragrant, about 3-4 minutes.

  5. Add the Arborio rice to the pan with the onions and garlic. Stir well to coat the rice with the oil and butter. Toast the rice for about 2 minutes until it becomes slightly translucent at the edges.

  6. Pour in the dry white wine and stir continuously until most of the liquid has been absorbed by the rice.

  7. Begin adding the warm vegetable broth one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired level of doneness, usually about 18-20 minutes.

  8. About halfway through the cooking process, add the butternut squash puree to the risotto. This allows the squash to infuse its flavour into the dish.

  9. Once the rice is cooked, stir in the grated Parmesan cheese, and season with salt and pepper to taste. Adjust the consistency by adding a little more warm broth if needed.

  10. Spoon the creamy butternut squash risotto onto plates. If desired, garnish with fresh sage leaves for a burst of flavor and a touch of elegance.


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