Spicy Butternut Squash Risotto Recipe

Serves: 2 Save

Ingredients (11)

  • 2 tablespoons extra virgin olive oil
  • 1 large onion (peeled and finely chopped)
  • 1 red birds eye chili (finely chopped)
  • 1/2 teaspoon cinnamon
  • 10 1/2 ounces arborio risotto rice
  • 1 butternut squash (approx 2 1/4 pounds, peeled and diced into 1 in pieces)
  • 1/2 cup white wine
  • 2 pints vegetable stock (hot)
  • 4 tablespoons Parmesan (freshly grated plus extra for serving)
  • salt to taste
  • pepper to taste

Directions

Learn how to make this recipe at The Spruce Eats