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Butternut Squash Risotto

Prep Time: 20 Min | Cook Time: 30-40 Min


  • 1
    3 Tbsp. butter
  • 2
    1 small yellow onion, chopped
  • 3
    2 cloves garlic, pressed or minced
  • 4
    2 C. (32 oz.) chicken stock
  • 5
    1 C. water
  • 6
    1 C. heavy cream
  • 7
    1 ½ C. Arborio rice
  • 8
    1 small butternut squash (about 2 lbs), cubed for roasting
  • 9
    ½ C. freshly grated Asiago cheese
  • 10
    ½ C. dry white wine, optional
  • 11
    1 Tsp. salt, more to taste
  • 12
    Freshly ground black pepper, to taste

Fall brings with it squash, pasta, and all good things comfort food. Just because the weather cools down, doesn’t mean you have to hide inside to keep warm. Fire up the grill and cook this  Butternut Squash Risotto that showcases the best of the season.


1. Preheat grill to 425°F, coat butternut squash with olive oil and season to taste with salt and pepper. Roast for 30 -40 minutes.

2. Melt the butter in a skillet, add chopped onion and sweat for 3-5 minutes. Then add Arborio rice and sauté for 1-2 minutes. Add white wine to deglaze and stir.

3. Add stock, reduce liquid and add water as needed and stir occasionally. The rice will absorb the liquid as it cooks. Stir in heavy cream and bring to a boil. Add roasted butternut squash and cheese and season to taste.

Mix well and heat to be served with your favorite meat.

Suggestion: Serve risotto with carrot ribbons sautéed in olive oil and pair with a medium filet.

Author: Chef Douglas Walls
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