Really this is CHUNKY butternut squash risotto. Many times I have had a creamier squash risotto, which I enjoy, but the chunks give it a little more texture which I tend to prefer. Call me crazy but having the chunks makes the meal feel just a tad more fulfilling. I don’t know, it’s probably all psychological. LOL


  • 3-4 cupsof chicken broth (you can also use vegetable broth)
  • 3 Tbsp unsalted butter
  • 1 small onion, finely chopped
  • 1.5 cups butternut squash, peeled, and cubed
  • 1 cups arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup freshly grated Parmesan cheese
  • 1 Tbsp chopped parsley
  • Salt and pepper


  1. Heat broth in medium sized saucepan and keep warm over low heat. Melt 2 Tbsp of butter in a large saucepan with 2 tbsp olive oil; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.
  2. Add rice to onion and squash. Cook 1 to 2 minutes.
  3. Add wine. Cook while stirring constantly until wine has been absorbed by the rice or evaporated.
  4. Add 1/2 cup of broth. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a 1/2 cup of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.
  5. During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and parsley.
  6. Add salt and pepper to taste. Serve with remaining grated Parmesan.