Butternut Squash Risotto

50 6 servings, 1-1/3 cups (325 mL) each
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6 servings, 1-1/3 cups (325 mL) each

This warm and inviting butternut squash recipe is a perfect dish to enjoy on a cool evening. Fresh squash and rosemary make a perfect match, and a sprinkle of Parmesan cheese finishes off this elegant dish perfectly. If you love risotto, this recipe is for you!

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What You Need

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Make It

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  • Heat dressing in large saucepan on medium heat. Add onions and rosemary; cook 2 to 3 min. or until onions are crisp-tender, stirring frequently. Stir in rice; cook and stir 2 min.
  • Stir 1/2 cup broth into rice mixture; cook on medium-low heat 4 min. or until most the broth is absorbed, stirring constantly. Repeat until all the broth has been added. (Rice should be tender, but firm. This will take about 35 min.)
  • Meanwhile, place squash in microwaveable dish. Add water; cover with waxed paper. Microwave on HIGH 8 min. or until squash is tender; drain.
  • Add squash to rice mixture; mix well. Add butter; stir until melted. Stir in cheese.


For risotto with a firmer rice texture, reduce the amount of broth to suit your preference.

Special Extra

For added colour, texture and flavour, cook and crumble 3 bacon slices; stir into cooked risotto along with the cheese.


  • 6 servings, 1-1/3 cups (325 mL) each

Nutritional Information

Serving Size 6 servings, 1-1/3 cups (325 mL) each
Calories 260
% Daily Value
Total fat 6g
Saturated fat 2.5g
Cholesterol 10mg
Sodium 630mg
Carbohydrate 45g
Dietary fibre 6g
Sugars 5g
Protein 9g
Vitamin A 160 %DV
Vitamin C 40 %DV
Calcium 15 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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