Parmesan Butternut Squash Risotto is the perfect fall dish to welcome a new season into our lives. There’s something about risotto that warms the heart.

Parmesan Butternut Squash Risotto Recipe

One of the best places in the United States to see fall foliage is in Vermont. I’ve been privileged to view this natural wonder in person. The recipe for this amazing butternut squash risotto came from an online news article about Stowe, Vermont showcasing local chefs favorite recipes for fall. I adjusted the recipe a bit for my taste.

“If you’re cooking for a woman, make a good risotto and a salad. If you don’t have time to make dessert, you can go and buy some macaroons to have afterward.”
Wolfgang Puck

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Here’s the Parmesan Butternut Squash Risotto Recipe

Ingredients

4 tablespoons olive oil

2 tablespoons shallots, minced

1 cup arborio rice

2 cups chicken stock

1/2 cup white wine (I used Chardonnay)

1 medium size butternut squash (peeled, seeded, and diced)

1/4 cup heavy cream

1/4 cup parmesan cheese

1/2 teaspoon ground nutmeg

1 tablespoon chopped fresh thyme

Salt and pepper

Fresh parmesan for garnish

Directions

In a medium saucepan, sauté shallots in two tablespoons of olive oil until translucent.
Add rice, white wine, and 1 1/2 cups chicken stock to the shallots.
Simmer on low for 18-20 minutes, stirring every couple minutes.
After the rice has absorbed most of the wet ingredients, set the pan aside and let cool.
Add 2 tablespoons of olive oil to a large saucepan and add the diced butternut squash. Sauté squash until they are caramelized and tender, about 10 minutes on medium heat.
Once the butternut squash is completely cooked, mix in the rice from the other pan, cream, and the remaining 1/2 cup chicken stock.
Reduce the heat to low, and cook until it reaches your desired consistency. You can add a little water if the rice is too hard.
Add the parmesan cheese, nutmeg, thyme, and season with salt and pepper.
Divide risotto between bowls and top with shaved or grated parmesan cheese.

Parmesan Butternut Squash Risotto Recipe

Name: Parmesan Butternut Squash Risotto Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 tablespoons olive oil; 2 tablespoons shallots, minced; 1 cup arborio rice; 2 cups chicken stock; 1/2 cup white wine (I used Chardonnay); 1 medium-size butternut squash (peeled, seeded, and diced); 1/4 cup heavy cream; 1/4 cup parmesan cheese; 1/2 teaspoon ground nutmeg; 1 tablespoon chopped fresh thyme; Salt and pepper; Extra parmesan cheese for garnish

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 40 minutes

Parmesan Butternut Squash Risotto is the perfect comfort food dish to make when the weather turns cool.

Ingredients

4 tablespoons olive oil
2 tablespoons shallots, minced
1 cup arborio rice
2 cups chicken stock
1/2 cup white wine (I used Chardonnay)
1 medium-size butternut squash (peeled, seeded, and diced)
1/4 cup heavy cream
1/4 cup parmesan cheese
1/2 teaspoon ground nutmeg
1 tablespoon chopped fresh thyme
Salt and pepper
Extra parmesan cheese for garnish

Instructions

In a medium pan, saute shallots in two tablespoons of olive oil until translucent.
Add rice, wine, and 1 1/2 cups of chicken stock to the shallots.
Simmer on low for 18-20 minutes, stirring every couple of minutes.
After the rice has absorbed most of the wet ingredients, set the pan aside and let cool.
Add two tablespoons of olive oil to a large saucepan and add the diced butternut squash. Saute squash until they are caramelized and tender, about 10 minutes on medium heat.
Once the butternut squash is completely cooked, mix in rice from the other pan, cream, and the remaining 1/2 cup chicken stock.
Reduce heat to low. Cook until it reaches your desired consistency. You can add a little water if the rice is too hard.
Add the parmesan cheese, nutmeg, thyme, and season with salt and pepper.
Divide risotto between bowls and top with shaved or grated parmesan cheese.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 356Total Fat 23gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 15gCholesterol 27mgSodium 389mgCarbohydrates 26gFiber 2gSugar 4gProtein 7g

Tips for Making Butternut Squash Risotto

Feel free to substitute vegetable stock for chicken stock.
Make sure you cook the rice al dente. You don’t want mushy rice.
Pick a pot that fits over your burner. You want the rice to cook evenly. By using a too wide pan, the heat is not distributed evenly and will affect the outcome of your dish.
Always save the cheese and cream for the end of your cooking process. You don’t want to make your rice gooey by adding the cheese or cream too early.
For extra richness, add a tablespoon of butter to the dish at the end while cooking.

We’ve reached the end of the Parmesan Butternut Squash Risotto. I hope you enjoyed it!

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