Cover for Butternut Squash Risotto

Butternut Squash Risotto

Ingredients: (2 persons)

  • 1 small squash
  • Arborio rice
  • 1 large onion, 2 cloves of garlic
  • vegetable stock
  • parmesan cheese
  • 2 glasses of white wine (the 2nd one is for you!)


Butternut squash prep

  1. Cut the squash in half and incise it with a knife. Spread 1 spoon of olive oil on top.
  2. Put it in the oven for ~40mins until the squash becomes soft
  3. Mash it into a puree


  1. In a hot pan with some olive oil in it, add the diced onion and the garlic clove.
  2. Deglaze with 1 glass of white wine.
  3. Cook like a classic risotto by adding the stock when needed.
  4. When the risotto is half cooked, add the butternut. Add it slowly.


  • Replace parsley with fresh sage
  • Add diced bacon on top when serving