Risotto with Butternut Squash Recipe

Serve your risotto with lots of vegetables!

Serve your risotto with lots of vegetables! This creamy risotto recipe has squash and spinach in the mix. Pancetta gives it a good salty kick.

Risotto with Butternut Squash Recipe

Melanie Jimenez
Serve your risotto with lots of vegetables!
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course Main Dishes
Cuisine Italian
Servings 4 to 5


Risotto with Butternut Squash Ingredients

  • 4 tablespoons olive oil
  • 2 tablespoons white onions chopped
  • 7 to 8 slices pancetta or bacon sliced into 1/4-inch wide strips
  • 1 Cup rice for risotto (either Arboria, Carnaroli or Vialone Nano)
  • 1/3 Cup dry white wine
  • 4 to 5 cups chicken stock
  • 1 Cup Butternut Squash diced into 1/4-inch cubes
  • 1 Cup spinach sliced into 1/4-inch strips
  • 1 Cup parmesan cheese freshly grated, plus extra to garnish
  • Salt to taste
  • ground black pepper to taste


  • Heat olive oil in a large saucepan over medium-low heat. Cook onions and pancetta until onions are soft. Add rice and cook, stirring, until grains are translucent, about 8 to 10 minutes.
  • Add white wine and allow to evaporate completely, stirring once in a while.
  • Once wine has evaporated, add stock one cup at a time. Shake pan back and forth to minimize stirring.
  • Add squash after adding the fourth cup of stock. Simmer until squash is tender. Add more stock if mixture is too dry.
  • Stir in spinach and turn off heat. Add Parmesan cheese and stir a few times to distribute ingredients evenly. Season to taste with salt and pepper. Serve hot.
Keyword risotto recipe
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