Butternut Squash Risotto

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Ohhhh, friends.  I think you’re gonna want to hug me after you make this.  As much as I love food and enjoy all the food I make, there are a handful of dishes that stand out among the others as stellar.  This risotto is one of those dishes.  It has made it’s way into my top five best meals ever made to date.  What probably made it taste even better, is it was a random fix.  I picked up a butternut squash at the store with the intention of making a lasagna out of it (which I might still do), but after poking around the kitchen, I had everything to make risotto, so I switched gears.  Don’t you love when that happens?  A streak of creativity hits and suddenly those random ingredients sitting in the cabinet and fridge you didn’t know what to do with come together to make a knock your socks off meal?!  I feel so savvy and efficient when that happens!

Risotto is one of my favorites, but I understand that making it from scratch seems a little intimidating.  I know the first time I made it, I was terrified I was screwing it up.  In all honesty, it’s fool proof.  In fact, if you’re just starting out in the kitchen and you want to impress someone, make risotto!  It takes a little patience and a tiny bit of time, but it’s well worth it.  I say it takes time, but you can make it in around 30 minutes.  It just feels longer because you have to babysit it more than other dishes.  I have found two things that are imperative when making risotto.  The first is the liquid you add to the pan, when you read the recipe this will make sense, has to be hot.  If you add cold liquids, the rice never quite cooks right and the whole dish will be off.  The second thing is having the patience to let the liquid absorb in increments.  This will also make sense when you read the recipe below.  When you add a cup of liquid, stir it often and let the rice soak it up almost completely before adding the next cup.  This has always made the difference between good risotto and rushed risotto.  Trust me, you can taste the difference.  Since one of the first ingredients added to the pan is wine, I say pour yourself a glass while you cook.  It’ll make the stirring go by faster.




Butternut Squash Risotto

SERVES 6 PrintDownload



If you’d like to make this an entire meal, serve alongside the Fall Salad I posted a few weeks ago.  This might be your favorite go to Fall meal.



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4 Responses to Butternut Squash Risotto

  1. Jocelyn Casey November 9, 2013 at 7:26 am #

    Looks delicious, Jen! As always, your photos make me want to climb through the screen and take a bite! Jocelyn xx

    • admin November 11, 2013 at 7:05 pm #

      Thanks Joc!!! xo

  2. Katie | Healthy Seasonal Recipes November 9, 2013 at 11:01 am #

    Wow Jen. Beautiful as always. Risotto was one of this first ‘fancy’ cooking techniques I learned. And I always love the process. I love the addition of the squash and fall flavors. Yum! Pinning:)

    • admin November 11, 2013 at 7:07 pm #

      Thanks Katie! I know, I always feel “fancy” when I make risotto. Especially if I have a glass of wine in hand while stirring.;)

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