In my opinion, butternut squash is the epitome of fall & winter. It was also one of the #1 requested ingredients for recipes when I took a poll on Instagram a couple of months ago! Well, y’all — I’m so happy to introduce you to my Creamy Butternut Squash Risotto. It’s SO. DANG. GOOD — and not to mention extremely easy.

Risotto, in general, is one of my all-time favorite comfort foods. Add in roasted butternut squash and it takes it to a whole new level! Most people see the word RISOTTO and run, but please give this recipe a try and you will make it all the time! Promise! This one is unlike so many others. Personally, I don’t like to constantly stand over the stove while making dinner. I like things that you can throw together and bake — while I can sip on some wine & snack on an appetizer. 😉

There are ONLY three main steps to this recipe!

1. Roast the diced butternut squash for 40 minutes at 350 degrees. (The rice & squash will cook simultaneously.) 🙂 Then mash the butternut squash using in the bowl of an electric mixer fitted with the paddle attachment.
2. Bring 4 cups of the chicken stock to a boil, stir in the arborio rice, place the lid on top of the Le Creuset dutch oven & bake for exactly 45 minutes at 350 degrees.
3. Remove the lid — add in all of the remaining ingredients & stir vigorously. Fold in the mashed butternut squash & BAM dinner is done! Not to mention the house will smell AMAZINGGGG while it’s baking!

Cannot wait for y’all to make this for friends & family! It will quickly become a favorite go-to dinner meal. 🙂

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Creamy Butternut Squash Risotto

YIELDS 4-6 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 45 MINUTES

Ingredients

Roasted butternut squash:

3 cups diced butternut squash, about half of one large squash

1-2 tablespoons olive oil

½ teaspoon coarse kosher salt

4-5 sprigs of thyme, stems removed

 

Risotto:

5 cups chicken stock, divided

1 ½ cups arborio rice

½ cup white wine, preferably Chardonnay

3 tablespoons unsalted butter, cubed

1 cup shredded parmesan

¼ cup mascarpone cheese

1 ½ teaspoons coarse kosher salt

1 teaspoon pepper

Roasted butternut squash, mashe

 

Instructions

*The butternut squash & risotto will bake simultaneously. Bake the butternut squash on the lower rack and the risotto on the upper rack of the oven.

Roasted butternut squash:

• Preheat the oven to 350 degrees.
• Place the diced butternut squash on a baking sheet lined with parchment paper.
• Drizzle with 1-2 tablespoons of olive oil, sprigs of thyme, and salt over the squash. Use your hands to coat evenly.
• Make sure the squash is in one even layer. Bake for 35-40 minutes until tender on the lower oven rack. 
• Place the roasted butternut squash in the bowl of an electric mixer fitted with the paddle attachment, beat on medium speed until mashed (about 60 seconds).

Risotto:

• Preheat the oven to 350 degrees.
• Bring 4 cups of the chicken stock to a simmer in a Le Creuset Dutch oven (reserve 1 cup for later).
• Stir in the rice and immediately place the lid on.
• Bake for exactly 45 minutes at 350 degrees, until most of the liquid is absorbed and the rice is al dente on the upper oven rack. The rice will look a little dry.
• Remove from oven and stir in 1 cup of the remaining chicken stock and Chardonnay using a wooden spoon.
• Add the parmesan, mascarpone, butter, salt, and pepper.
• Stir vigorously for 2 to 3 minutes. The rice should be thick and creamy.
• Lastly, fold in the mashed roasted butternut squash.
• Serve immediately.

Notes

Refrigerate and store in an airtight container for 2-3 days. Recipe adapted from Ina Garten.