Spicy Butternut Squash Risotto

Spicy Butternut Squash Risotto

Two Chef Mission
Spicy and sweet flavors work beautifully in this creamy, hearty risotto.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Side Dish
Cuisine American, Italian
Servings 2 people
Calories 511 kcal


  • Cutting Board
  • Chef Knife
  • Mixing bowl
  • Sheet Tray
  • Saute Pan
  • Heat resistant spoon/spatula


  • 1/2 each Butternut Squash peeled, diced
  • 1/2 tsp Cayenne
  • 1/2 Tbsp Rosemary chopped
  • 1 Tbsp Thyme chopped
  • 1/2 Tbsp Sage chopped
  • 1 cup Arborio Rice
  • 1/4 each Onion diced
  • 1/4 cup White Wine
  • 2 3/4 cup Stock
  • 2-3 Tbsp Butter
  • Arugula
  • Olive Oil as needed
  • Salt as needed
  • Pepper as needed


  • Preheat the oven to 350 F.
  • Toss the butternut squash with oil, salt, pepper, cayenne and herbs and spread on a sheet tray. Roast in the oven until tender 15-20 minutes.
  • In a saute or sauce pan add in the butter, onions, and garlic. Sweat them for 3-5 minutes. Add in the roasted butternut squash, spices and rice. Mix together and sweat another 2 minutes and then stir in the white wine.
  • Stir in 1/3 of the stock to the rice and stir. (the creamy consistency of risotto is achieved by stirring consistently, so make sure to stir often)
  • As the liquid cooks out add in the other two 1/3 portions of stock.
  • Add in the last 1/3 of stock. Finish with parmesan and a bit of butter.
  • Serve with arugula on top.
  • Enjoy!


Calories: 511kcalCarbohydrates: 86gProtein: 7gFat: 12gSaturated Fat: 8gCholesterol: 31mgSodium: 1397mgPotassium: 119mgFiber: 4gSugar: 3gVitamin A: 1470IUVitamin C: 6mgCalcium: 35mgIron: 5mg
Keyword Arugula, Butternut, fall, Italian, Recipes, rice, Risotto, Squash, vegetables, Vegetatarian
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