Print Recipe

Butternut Squash Risotto

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Author: Judit + Corina


  • 5 cups Organic Chicken Broth
  • 1 cup Chardonnay
  • 2 Tbsp GrapeSeed Oil
  • 2 Tbsp Unsalted Butter
  • 2 small Shallots - finely chopped
  • 2 Garlic Cloves - minced
  • 2 pounds Butternut Squash - peeled seeded and diced into 1/2 inch cubes
  • Season with Salt & freshly ground Pepper
  • 1 pound about 2 1/2 cups Arborio Rice
  • 1/2 cup Chardonnay or other Dry White Wine
  • 1/2 cup Parmesan Cheese - shredded
  • 2 Tbsp Fresh Oregano - chopped plus more for garnish


  • In a medium saucepan bring the chicken broth and Chardonnay to a nice simmer. Reduce the heat and keep it hot.
  • In large heavy-bottom saucepan heat Grape seed oil and melt 1 tablespoon of the butter. Add shallots and saute for 3 minutes, then add garlic and stirring occasionally continue to cook for few minutes longer.
  • Stir in butternut squash and cook for about 5 minutes. Season with salt and pepper.
  • Stir in the rice and and cook for a few more minutes until the rice becomes translucent.
  • Gently pour in the wine and cook over medium heat, stirring constantly until wine almost absorbed. Add 1 cup of the chicken broth with wine and stir constantly until liquid is absorbed. Continue to add the remaining broth a ladleful at a time and stirring constantly until all the liquid is absorbed and the rice is tender and creamy.
  • Turn off heat and gently stir in the remaining butter and the shredded parmesan. To finish risotto, fold in the fresh oregano and decorate it with a few leaves.
  • You can also make a whole meal like we did, by adding crispy pancetta and shrimp.


Cooks Note: if you need more liquid add hot chicken broth or a little hot water. Adding more wine on the very end of the cooking process could overpower the mellow risotto flavors.