Butternut Squash and Feta Risotto
It’s squash season! And not only that, the chilly weather makes it comfort food season.. which created the perfect opportunity to make this dish! I love Risotto, and even more so, sweet and savory food pairings. The combination of the creamy risotto, sweet roasted butternut, and savory feta makes this dish not only delicious, but incredibly satisfying. Although it takes some time, it’s really easy to make and totally worth it. This butternut squash and feta risotto recipe has been in my ‘to make’ notes section for ages, and I’m so happy to finally be putting it up on my blog!
Notes
Butternut – I love butternut, but if you prefer sweet potato or pumpkin, it’ll totally work. Just follow the instructions as if it were butternut, and you’ll have a similar result! I normally make extra to use in salads during the week, just because I find the task of peeling and chopping a butternut quite annoying, so may as well make it worth it while I’m there! Of course you can buy it pre chopped, but when I have the energy, I prefer to do it myself and avoid the extra plastic packaging that comes with buying it ready to use.
Butternut squash is a nutrient-rich vegetable packed with health benefits. It’s an excellent source of vitamins A and C, which support immune health, vision, and skin vitality. High in fiber, it aids digestion and helps maintain steady blood sugar levels, while its potassium content supports heart health. The natural antioxidants in butternut squash—like beta-carotene—also help protect the body from inflammation and oxidative stress, making it a delicious and wholesome addition to a balanced diet. So I guess it’s safe to say that is makes this dish somewhat healthy? Ha!
If you love butternut like I do, try these recipes too!
Feta – when it comes to dairy, I always have the same thing to say.. if you’re going to consume it (which I do occasionally), go for organic/pasture raised. Choosing organic or pasture-raised dairy is important because it helps reduce your exposure to synthetic hormones, antibiotics, and pesticide residues commonly found in non-organic dairy. Conventional dairy often comes from cows treated with growth hormones like rBGH to increase milk production, which can elevate levels of insulin-like growth factor in humans—potentially linked to hormonal imbalances and certain health risks. In contrast, organic and pasture-raised cows graze naturally, producing milk that’s richer in omega-3 fatty acids, antioxidants, and beneficial nutrients. This more natural approach supports not only animal welfare and environmental health but also a cleaner, more balanced source of nutrition for your body.
What You’ll Need
- 1 medium size butternut, peeled and roughly chopped into 1″ cubes
- 1 cup finely chopped shallots
- 2-3 cloves finely chopped garlic
- 1 cup uncooked Arborio rice, rinsed
- 2.5 – 3 cups heated veggie broth
- 2 tbsp butter
- 1 cup dry white wine (optional)
- Ground parmesan or freshly grated (about 1/3 needed)
- Handful lightly crumbed feta
- Small handful freshly chopped parsley (optional)
- fresh thyme
- 1/2 tsp paprika
- 1 tsp sugar
- salt and pepper
- olive oil
Butternut Squash and Feta Risotto
- Total Time: 1 hour
- Yield: 3-4 1x
Description
Butternut squash risotto, topped with roasted butternut, fresh crumbly feta, parmesan cheese and parsley
Ingredients
- 1 medium size butternut, peeled and roughly chopped into 1–2” cubes
- 1 cup finely chopped shallots
- 2–3 cloves finely chopped garlic
- 1 cup uncooked Arborio rice, rinsed
- 2.5 – 3 cups heated veggie broth
- 2 tbsp butter
- 1 cup dry white wine (optional)
- Ground parmesan or freshly grated (about 1/3 needed)
- Handful lightly crumbed feta
- Small handful freshly chopped parsley (optional)
- fresh thyme
- 1/2 tsp paprika
- 1 tsp sugar
- salt and pepper
- olive oil
Instructions
- Peel, chop and toss your butternut squash in a large bowl with paprika, sugar, salt and pepper, 2 tbsp olive oil, and a few sprigs of fresh thyme. Mix well and spread evenly on baking parchment set in a shallow oven proof tray. Bake for 35-40 mins at 380 deg F. Some oven temperatures may vary, so check on it after about 30 mins. Once soft, remove from oven and set aside.
- While the butternut cooks in the background, place a shallow cooking pot over a low heat and fry your shallots in a drizzle of olive oil for 10-12 mins, stirring often. Once translucent and golden, add a generous dash of salt, some pepper, the garlic, and fry for a further 1-2 mins. At this stage, turn up your heat slightly and stir in your Arborio rice, allowing it to toast for about 1-2 mins, turning translucent around the edges.
- Add in your white wine to deglaze the pan and let this simmer, stirring frequently (3-4 mins).
- Once the wine is mostly absorbed, begin adding the hot vegetable broth one ladle at a time. Make sure to gently stir in the new liquid each time, but letting it simmer untouched until more liquid is needed. You don’t want to over-stir. Continue this process for the next 20-25 mins until liquid is creamy and rice is al dente.
- When the risotto is about 5 mins from being ready, remove the risotto from the heat and blend 1 cup of the roasted butternut with 1/4 cup hot water in a food processor. Add this, along with the butter and 3 tbsp parmesan to the risotto and fold in until melted and combined. Adjust consistency with additional broth if needed.
- Dish the risotto into shallow bowls, topping with the remaining roasted butternut, fresh chunks of feta, parmesan cheese, and freshly chopped parsley (optional). Enjoy!
Notes
See notes in body!
- Cook Time: 60
- Method: Stovetop / Oven
- Cuisine: Italian
Keywords: Risotto
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