Total Time
Prep 20 mins
Cook 40 mins

This is a basic risotto recipe using butternut squash and green onions. It has no cheese, but you can add some grated Parmesan if you want.

Ingredients Nutrition


  1. Heat broth until almost boiling, then reduce to a simmer.
  2. In a large skillet, heat butter. Add onions and cook 1-2 minutes, until soft. Add rice, and stir until well coated. Pour in wine and stir until it is absorbed by the rice.
  3. Add squash and 1 ladle of broth. Continue to feed broth to the mixture until the squash is softened and the rice is al dente.
  4. Add salt and pepper to taste.

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