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Dinner Recipes

Butternut Squash Risotto

Our twist on an Italian favorite is just as creamy as the classic but without all the constant stirring.

Serving Size:


Active Time:

20 min.

Total Time:

2 hrs., 10 min.


  • 1 lb. butternut squash cubes
  • 2 Tbs. olive oil
  • ½ tsp. salt
  • 6 cups low-sodium chicken stock
  • 3 Tbs. butter
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups arborio rice
  • ½ cup dry white wine
  • ½ cup finely grated Parmesan
  • ¼ tsp. pepper
  • 2 Tbs. chopped parsley
  • Olive oil (optional)


  1. Heat oven to 400°F. Line rimmed baking sheet with parchment paper. Add squash, oil and ¼ tsp. salt; toss until coated. Spread out in single layer. Bake, stirring once, until squash is tender, 15–20 min. Reserve ¼ squash cubes. Using fork or potato masher, mash remaining squash.
  2. In pot, bring 5½  cups stock to boil over high heat. Remove from heat; cover. In medium pot, melt butter over medium heat; add onion. Cook, stirring, until starting to soften, 5 min. Stir in garlic and rice. Cook, stirring, 1 min. Add wine; cook, stirring, until liquid has evaporated. Transfer to 6-qt. slow cooker
  3. Stir in hot stock. Cover; cook on high until rice is tender, 1½–2 hrs. Stir in remaining stock, mashed squash, Parmesan, remaining salt and pepper. Top with reserved squash cubes and parsley.

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