# Butternut Squash Risotto

A creamy, seasonal butternut squash risotto with deep flavor.

- Cuisine: Italian
- Category: Soup
- Language: en

## Ingredients

- butternut squash, chopped
- fresh thyme, sprigs
- garlic, clove
- salt
- olive oil
- onion, diced
- arborio rice
- white wine
- vegetable broth
- butter
- parmesan cheese, grated
- fresh sage leaves (optional)
- walnuts (optional)
- pumpkin seeds (optional)
- slices parmesan cheese, shaved

## Instructions

1. Place chopped butternut squash on a baking tray with fresh thyme, garlic cloves, salt, and olive oil.
2. Roast the squash in the oven.
3. Sauté diced onion in olive oil in a pan.
4. Add arborio rice to the pan and toast.
5. Deglaze the pan with white wine.
6. Gradually add hot vegetable broth to the rice, stirring until absorbed.
7. Blend the roasted squash with some vegetable broth until smooth.
8. Stir the pureed squash into the risotto.
9. Add butter and grated parmesan to the risotto and stir to combine.
10. Plate the risotto and garnish with fried sage, walnuts, pumpkin seeds, and shaved parmesan.

## Source

- Original video: https://www.instagram.com/reel/DerqTHByL7o/?cplk=MXJkZ2R6ajJzM2Jpeg==
- Creator: James Holdsworth
- Recipe page: https://www.cliprecipe.com/recipe/ec1fd59c-df9f-4433-899d-dda7c24c9d5a
- Extracted: 2026-11-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt