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Butternut Squash Risotto

December 7, 2015

This dish screams fall flavors! It’s creamy and rich and delicious. It takes a bit of work and time to make, but all good things come to those who wait. It’s a great side dish paired with baked salmon or roasted turkey. I found this recipe in Cooking Light magazine a few years back.

2 cups water, divided
2 cans (14 1/4-ounce) low-salt beef broth
1 Tablespoon extra virgin olive oil
1/2 cup yellow onion, finely chopped
3 cups butternut squash, peeled, seeded and cut into 3/4-inch cubes
Freshly ground black pepper, to taste
1 1/2 cups Arborio (risotto) rice
1/2 cup freshly grated parmesan cheese
3 Tablespoons butter


  • In a large saucepan, bring 1 1/2 cups water and all beef broth to a simmer (do not boil). Keep warm over low heat.
  • Heat olive oil in a separate Dutch oven over medium heat. Add onion and cook 6 minutes, or until golden, stirring frequently.
  • Add 1/2 cup water, squash, and pepper (to taste) to Dutch oven. Cook 10 minutes or until squash is tender and water has almost evaporated.
  • Add rice to Dutch oven and stir until combined.
  • Add 1/2 cup broth mixture to rice mixture and stir.
  • Stir constantly until liquid is nearly absorbed.
  • Add another 1/2 cup broth mixture and once again stir constantly until liquid is nearly absorbed.
  • Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).
  • Stir in butter and parmesan and remove from heat.
  • Serve immediately.
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