Spicy Butternut Squash Risotto

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The Ultimate Fall Moment: taking the first bite of this spicy butternut squash risotto. Creamy, cheesy risotto with fresh off the patch butternut squash and a rich, tangy flavour of Arrabiata sauce. Did we mention this recipe is also super easy to make?


  • 3 cups chicken or vegetable stock
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1/2 cups shallots, finely chopped
  • 2 cups arborio or carnaroli rice
  • 1 cup dry white wine
  • 1/2 – 3/4 cup shredded asiago cheese
  • 1 – 2 cups butternut squash, diced into ½-inch (1.25 cm) squares
  • Salt and freshly ground pepper
  • Garnish with chopped Italian flat-leaf parsley


  1. In a saucepan, mix together Arrabiata Sauce and stock, heat over medium-low heat and keep to a simmer.
  2. Heat olive oil and 2 tablespoons (30ml) butter in a heavy-bottomed saucepan over medium heat. Add shallots and rice and stir for a minute, until rice is coated, then add wine. Stir until the wine has evaporated.
  3. Slowly add the hot Arrabiata Sauce and stock mixture a ladle at a time until absorbed by the rice. After about 12 to 15 minutes, stir in diced butternut squash and continue stirring, adding a bit more stock at a time, until squash is fork-tender and the rice is al dente, or still retains a bite, about another 10-15 minutes. The risotto should have a thick soup consistency. Stir well to prevent the rice from sticking to the bottom of the saucepan. If too thick, add a bit more hot chicken stock till desired consistency.
  4. Stir in the asiago cheese and remaining butter and season to taste. Serve immediately in warm serving dishes. Garnish with chopped flat-leaf parsley.

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