Butternut Squash Risotto


Main Dish
Butternut Squash Risotto

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This filling risotto dish gets its extra creaminess from pureed butternut squash. 

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Servings and Ingredients

Serves 4
2 tbsp. Gustare Vita olive oil, divided
2 (10-oz.) pkg. frozen riced butternut squash, thawed
5 ½ c. Hy-Vee vegetable stock
4 tbsp. Hy-Vee unsalted butter, divided
½ c. Hy-Vee Short Cuts chopped white onions
2 clove(s) garlic, minced
2 c. dry Arborio rice
½ c. dry white wine, such as Pinot Grigio, or Hy-Vee vegetable stock
½ tsp. Hy-Vee salt
¼ tsp. Hy-Vee ground black pepper
1 (8-oz.) pkg. baby bella mushrooms
2 c. Hy-Vee baby spinach
1 ½ c. cherry tomatoes, halved
Shaved Parmesan cheese, for serving

Things To Grab

  • Large skillet
  • Food processor
  • Stockpot
  • Large saucepan


  1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add squash; cook 5 minutes or until tender. Remove from heat and cool slightly. Process half of squash in food processor until smooth. Stir into remaining squash; keep warm.

  2. Add stock to a stockpot; bring to a simmer. Melt 2 tablespoons butter in a large saucepan. Add onions and garlic; cook until softened. Add rice; cook and stir 3 minutes or until fragrant and toasted. Stir in wine until absorbed. Add remaining stock, 1/2 cup at a time, stirring until absorbed before adding more stock. Add squash mixture; heat through. Stir in remaining 3 tablespoon butter, salt, and pepper; cover and keep warm.

  3. Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add mushrooms; cook and stir 3 minutes. Stir in spinach and tomatoes; heat through. Serve risotto topped with mushroom mixture and, if desired, Parmesan cheese.

Nutrition facts


640 Calories per serving
2 cups

Amounts Per Serving

  • Total Fat: 20g
  • Cholesterol: 30mg
  • Sodium: 1120mg
  • Total Carbohydrates: 105g
  • Protein: 13g

Daily Values

Iron 15%
Calcium 8%
Vitamin D 0%
Potassium 20%