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ButterThis is an elegant holiday or any occasion Risotto recipe.  Perfect as a main dish or a side dish.  It all depends the occasion.

Butternut Squash Rissoto

Arborio rice cooked "al dente" in a creamy style sauce.
Course Main Dish, Side dishes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Author Chef Maria Cummins


  • 2 tablespoons extra virgin olive oil
  • One 1 1/2-pound butternut squash—peeled halved, seeded and cut into 1 1/2-by-1/4-inch sticks
  • 8 leaves sage
  • Kosher salt and freshly ground pepper to taste
  • 5 1/2 cups chicken stock or low-sodium broth use vegetable broth for vegan option
  • 2 tablespoons unsalted butter use Earth Balance vegan option
  • 1 medium onion finely diced
  • 2 1/2 cups arborio rice 19 ounces
  • 1 cup dry white wine
  • cup ¼of parmesan optional


  • In a large skillet add the 1 tablespoon of oil and squash and cook over moderately high heat, stirring occasionally, until tender, about 8 minutes. Add the sage, season with salt and pepper and cook until aromatic, about 1 minute longer. Transfer the squash to the bowl. .
  • In a medium saucepan, bring the stock to a simmer over moderately high heat. Reduce the heat to low and keep warm.
  • In a large saucepan, melt 2 tablespoons of the butter in the remaining 1 tablespoon of oil. Add the onion and cook over moderate heat, stirring occasionally, until softened. Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring constantly, until absorbed. Add 1/2 cup of the hot stock and cook, stirring, until absorbed. Continue adding the stock, about 1/2 cup at a time, and stirring constantly until it is nearly absorbed before adding more. The risotto is done when the rice is just tender and the liquid is creamy, about 20 minutes.
  • Stir the remaining 1 tablespoon of butter and the 1/4 cup of Parmesan into the risotto. Gently fold in the squash. Spoon the risotto into warmed bowls, sprinkle with Parmesan and serve.
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