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Butternut Squash Risotto

Butternut Squash Risotto


  • 6-8 cups chicken broth (use vegetable broth for vegetarian option)
  • 5 tbsp unsalted butter, divided into 4 tbsp and 1 tbsp
  • 1 small onion, finely chopped
  • 2 cups butternut squash, peeled, and finely diced
  • 2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred) 1 cup dry white wine (such as sauvignon blanc)
  • 1 cup freshly grated parmesan cheese
  • 2 tbsp chopped chives or garlic chives
  • salt