Butternut Squash Risotto

Last updated July 12, 2024

A simple, risotto bursting with flavor with butternut squash, bell pepper, and spinach.

The formula is straightforward and simple, not requiring wine or cheese as risotto traditionally does, which keeps it friendly for certain dietary restrictions. Wine and cheese can certainly be added though, fear not!

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Butternut Squash Risotto

Serves 2-4

Ingredients:

2 Tbsp / 28g oil
2 cloves garlic, peeled and minced
10 oz / 300g butternut squash, seeded, peeled and chopped small (or you could just say half of a small squash)
1 medium onion, chopped
1 large red bell pepper, seeded and chopped
7 oz / 200g arborio rice
Parmigiano reggiano (parmesan) rind, optional
1 pint / 500ml vegetable broth
about 3 oz / 100g spinach, chopped or whole

Directions:

In a large pan over medium-low heat, add oil and garlic and simmer until fragrant, about a minute.
Add squash, onion, and bell pepper and cook until squash begins to soften.
Add rice and stir around to toast, about 1-2 minutes.
Add parmigiano reggiano rind, if using.
Add stock and simmer for 15-20 minutes, stirring frequently. If rice starts to cook dry, add more water or stock as needed.
Once the rice is cooked, the squash is tender, and the liquid is mostly absorbed (but not all!), add the spinach and stir until wilted. Remove any chunks of parmigiano reggiano rind before serving.
Serve immediately.

Jenny’s Notes:

Risotto is a fairly quick, delicious, and versatile dish, great for colder months. Feel free to add or subtract vegetables to your liking. Any type of squash you like could be used, even fresh pumpkin!
If you like to ahem, cook with wine, and sometimes add it to your food even, feel free to add about 1/2 cup of red or white wine or dry white vermouth. Add it in after step 3, after you’ve toasted the rice and before the stock. Allow the wine to evaporate and absorb into the rice before continuing with stock.
When you’re in a pinch and don’t have risotto or arborio rice, you really could use any kind. Just keep an eye on the cooking instructions for the kind of rice you are using so you will have an idea how long it will take. Other kinds of rice won’t hold their “bite” as well and end up mushier.
If reheating leftovers, I would recommend adding in a touch more water or broth. The longer risotto sits the more liquid it will absorb, and may end up a bit dry.

Yield 2-4

Author Jennyblogs

Prep time

15 Min

Cook time

30 Min

Total time

45 Min

Butternut Squash Risotto

Classic risotto with butternut squash, bell peppers, and spinach. Creamy and delicious, yet this particular risotto is dairy-free and alcohol-free

Ingredients

2 Tbsp / 28g oil
2 cloves garlic, peeled and minced
10 oz / 300g butternut squash, seeded, peeled and chopped small (or you could just say half of a small squash)
1 medium onion, chopped
1 large red bell pepper, seeded and chopped
7 oz / 200g arborio rice
Parmigiano reggiano (parmesan) rind, optional
1 pint / 500ml vegetable broth
about 3 oz / 100g spinach, chopped or whole

Instructions

In a large pan over medium-low heat, add oil and garlic and simmer until fragrant, about a minute.
Add squash, onion, and bell pepper and cook until squash begins to soften.
Add rice and stir around to toast, about 1-2 minutes.
Add parmigiano reggiano rind, if using.
Add stock and simmer for 15-20 minutes, stirring frequently. If rice starts to cook dry, add more water or stock as needed.
Once rice is cooked, the squash is tender, and the liquid is mostly absorbed (but not all!), add spinach and stir until wilted. Remove any chunks of parmigiano reggiano rind before serving.
Serve immediately.

Notes

Risotto is a fairly quick, delicious, and versatile dish, great for colder months. Feel free to add or subtract vegetables to your liking. Any type of squash you like could be used, even fresh pumpkin!
If you like to ahem, cook with wine, and sometimes add it to your food even, feel free to add about 1/2 cup of red or white wine or dry white vermouth. Add it in after step 3, after you’ve toasted the rice and before the stock. Allow the wine to evaporate and absorb into the rice before continuing with stock.
When you’re in a pinch and don’t have risotto or arborio rice, you really could use any kind. Just keep an eye on the cooking instructions for the kind of rice you are using so you will have an idea how long it will take. Other kinds of rice won’t hold their “bite” as well and end up mushier.
If reheating leftovers, I would recommend adding in a touch more water or broth. The longer risotto sits the more liquid it will absorb, and may end up a bit dry.