Pioneer Woman Butternut Squash Risotto

Pioneer Woman butternut squash risotto is an easy, creamy side dish made with Arborio rice, golden butternut squash and parmesan, ready in 1 hour 10 minutes. It's an easy fall side dish for Thanksgiving, Christmas or Sunday dinner, and it's naturally vegetarian when made with vegetable broth.

Add the warm broth one cup at a time and stir gently until each addition disappears. Dumping it all in at once boils the rice instead of building that slow, creamy texture.

Browning the squash in the skillet first gives it deep golden edges that sweeten the whole pot. The same skillet then cooks the onion and rice, so every bit of caramelized flavor ends up in the risotto.

Pioneer Woman Butternut Squash Risotto

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Course: Side DishCuisine: American, ItalianDifficulty: Medium

Servings

8

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

333

kcal

Slow-stirred Arborio rice turns thick and creamy, then tender squash cubes get folded in at the end so they hold their shape. A splash of cream and parmesan finishes it with a rich, glossy texture.

Ingredients

• 3 tbsp. butter, divided
  

• 1 tbsp. olive oil
  

• 1/2 whole butternut squash, peeled, seeded, and diced.
  

• 1/2 tsp. kosher salt, plus more to taste
  

• Black pepper, to taste
  

• 1/4 tsp. chili powder
  

• 6 c. low sodium vegetable or chicken broth
  

• 1/2 whole diced onion
  

• 1 1/2 c. Arborio rice
  

• 1/8 tsp. turmeric
  

• 1/4 c. heavy cream (less if desired)
  

• 1/2 c. parmesan shavings, plus more for serving
  

• Finely minced parsley, for serving
  

Directions

• Brown the squash: Heat 1 tablespoon butter and the olive oil in a large skillet over high heat, then add the diced squash. Sprinkle with 1/2 teaspoon salt, pepper and 1/4 teaspoon chili powder, then cook for several minutes, turning gently, until the squash is deeply golden and tender but not falling apart.
• Warm the broth: Remove the squash to a plate and set it aside. Then heat the 6 cups of broth in a saucepan over low heat and keep it warm.
• Cook the onion and rice: Add the remaining 2 tablespoons butter to the same skillet over medium-low heat, then cook the diced onion for 2 to 3 minutes until translucent. Stir in the 1 1/2 cups Arborio rice and cook for 1 minute.
• Add the broth gradually: Reduce the heat to low and add the broth in 1-cup increments, stirring gently as each one is absorbed. As soon as the liquid disappears, add another cup to cup-and-a-half, seasoning with salt and pepper along the way.
• Check the texture: Taste the rice after about 5 cups of broth have been absorbed. Then add another 1 to 2 cups as needed until it's tender with just a little bite left.
• Finish and serve: Gently stir in the cooked squash and 1/8 teaspoon turmeric, then add the 1/4 cup heavy cream and 1/2 cup parmesan shavings. Stir until just combined, taste for salt and pepper, and top with minced parsley and more parmesan before serving right away.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Cuisinart MultiClad Pro 3-quart saucepan, OXO silicone spatula set, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make butternut squash risotto vegetarian?

Yes, just use vegetable broth instead of chicken broth, since the recipe already calls for either one. The squash, parmesan and cream carry plenty of flavor on their own. Check that your parmesan is vegetarian if that matters to you.

Can I use a different rice instead of Arborio?

Carnaroli or Vialone Nano work well because they're also short-grain rices that turn creamy as they release starch. Long-grain rice stays separate and won't give you the same texture, so I'd skip it here.

Can I make risotto ahead of time?

Risotto is best right after it's cooked, since it thickens and loses its creaminess as it sits. If you need to prep ahead, brown the squash and warm the broth in advance, then cook the rice just before serving.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a skillet over low heat with a splash of broth, stirring gently, because the rice will have tightened up overnight.

What's the most common risotto mistake?

Adding too much broth at once is the big one, since the rice then boils instead of slowly releasing its starch. Add it a cup at a time and stir gently, and you'll get that creamy result.