Squash Risotto


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Risotto is a tricky dish that takes a lot of patience and time. The work will be well worth it when you watch the rice get creamier as your stir. The addition of squash is a great way to turn this classic Italian dish into a fall favorite.

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Serving Size / Yield

6 servings


  • 1 1/2 C. cubed, peeled butternut squash
  • 1 1/2 C. sliced fresh mushrooms
  • 1/2 C. chopped onion
  • 2 Tbs. olive oil or cooking oil
  • 1 C. Arborio rice or medium grain rice
  • 3 C. water
  • 2 tsp. instant chicken bouillon granules
  • Dashes bottled hot pepper sauce
  • 1/2 C. grated Parmesan cheese or Romano cheese

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In a covered large saucepan cook squash over medium heat in a small amount of boiling water about 10 minutes or until just tender. Drain and remove from pan; set aside. In the same saucepan, cook mushrooms and onion in hot oil until tender. Stir in rice. Cook and stir for 5 minutes.

In another saucepan bring water, bouillon granules, and hot pepper sauce to boiling. Reduce heat and simmer. Slowly add 1 C. of the bouillon mixture to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add 1 1/2 C. more bouillon mixture, 1/2 C. at a time, stirring constantly until the broth has been absorbed. (This should take about 15 minutes.) Stir squash and remaining bouillon mixture into rice mixture. Cook and stir gently until rice is slightly creamy and just tender. Stir in cheese. Spoon into serving bowl.

Yield: 6 servings (side dish)

From: Better Homes and Gardens

Need more help?

Chef Todd Mohr of WebCookingClasses.com shares his tips on making risotto. Want to learn more? Click here for a 14 day free trial from WebCookingClasses.com!

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