Butternut Squash Risotto

Butternut Squash Risotto in an orange bowlIngredients:

  • 1 tsp salt
  • 1 tsp pepper
  • 1 Butternut Squash
  • 2 tbsp extra virgin olive oil
  • 2 cups Arborio short grain rice
  • ½ white onion, diced small
  • 6 tbsp butter
  • ¼ white wine
  • 5 cups warmed chicken stock
  • ½ cup heavy cream


  1. Preheat oven to 350°F
  2. Peel the skin off the butternut squash, cut in half lengthwise and deseed.
  3. Dice the squash into small pieces.
  4. Toss with olive oil and sprinkle with salt and pepper.
  5. Roast in the oven at 350°F for 10-15 minutes or until al dente.

While the squash is roasting:

  1. In a large pan, cook the onion on low with 3 tbsp butter
  2. Add rice to mixture and brown slightly
  3. Stir in white wine on medium heat
  4. Add ½ cup of stock at a time (until gone) to the rice and onion mixture, stirring constantly allowing the rice to cook and absorb the chicken stock until rice is al dente.
  5. Add the cooked butternut squash and stir
  6. Add 3 tbsp butter and heavy cream and stir
  7. Season with the remaining salt and pepper
  8. Enjoy with rotisserie chicken
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The Lodge at Geneva-on-the-Lake 4888 North Broadway (State Route 534) Geneva-on-the-Lake, Ohio 44041 866-806-8066