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3394 Brown Island Rd S
Salem, OR, 97302
United States

503-931-6840

Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Butternut Squash Risotto

Jacob Bailey

Martha Stewart

  • 1 tablespoon butter
  • 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
  • Coarse salt and ground pepper
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
  • 1/3 cup grated Parmesan cheese, plus more for garnish
  • 1 tablespoon chopped fresh sage, plus more for garnish

  1. In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.

  2. Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.

  3. Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.

  4. Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.

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tags Butternut Squash