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Creamy Butternut Squash Risotto

Creamy Butternut Squash Risotto | 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! | Petite Southern Kitchen #butternutsquash #risotto #fallrecipe

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.

Creamy Butternut Squash Risotto | 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! | Petite Southern Kitchen #butternutsquash #risotto #fallrecipe
Wusthof Classic Santoku 7″ Knife

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. ๐Ÿ˜‰

Creamy Butternut Squash Risotto | 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! | Petite Southern Kitchen #butternutsquash #risotto #fallrecipe

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.) ๐Ÿ™‚ 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!
Creamy Butternut Squash Risotto | 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! | Petite Southern Kitchen #butternutsquash #risotto #fallrecipe

Cannot wait for y’all to make this for friends & family! It will quickly become a favorite go-to dinner meal. ๐Ÿ™‚

SHOP THE POST

 

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

ยฝ teaspoon coarse kosher salt

4-5 sprigs of thyme, stems removed

 

Risotto:

5 cups chicken stock, divided

1 ยฝ cups arborio rice

ยฝ cup white wine, preferably Chardonnay

3 tablespoons unsalted butter, cubed

1 cup shredded parmesan

ยผ cup mascarpone cheese

1 ยฝ 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.ย 
  • 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.

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Hey y'all -- I'm Hayden Jordan, southern girl born and raised in West Texas, currently living in the โ€œDeep Southโ€ (aka Mississippi)! I'm sharing all of my favorite Southern recipes -- giving you confidence in the kitchen everyday & for every celebration in life!

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