Butternut squash risotto

Agreement : Saint-Pépin


  • 1 butternut squash, 1 kg (we'll use 400 grams of purée)
  • 6 tablespoons butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 cups arborio rice
  • 1 cup Versant Blanc wine
  • 6 cups hot chicken broth
  • Freshly grated nutmeg
  • Pepper
  • 60 grams (3/4 cup) grated Parmesan cheese


Cut the squash in half, scoop out the flesh and then place face down
with a little oil on a baking sheet and bake for about 45 minutes at 350° until tender. Set aside 400 grams of squash and mashed potato with a potato masher. You can freeze the other half of the squash purée and use it for soups.

For the risotto, sauté the onion in 4 tablespoons of butter until translucent, then add the garlic and rice and sauté for 1 minute over medium heat. Add the white wine and stir until completely evaporated.

Add the hot stock gradually (one cup at a time), stirring vigorously until the risotto is cooked, about 15 minutes.
Now add the pumpkin purée, 2 tablespoons butter, Parmesan, nutmeg and pepper.

Serve as a side dish with pan-fried scallops or roast chicken.

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