Butternut squash risotto


Another butternut squash recipe? Yes! It’s this thing that you get with certain people, food, things and give up only when every possible try was made. To ‘try’ is beautiful, ‘to try’ means ‘to be alive’. Because apart from the things that finally will work, you don’t wonder ‘what would happen if..’ for those that don’t. And the truth is that during the way you live an extraordinary life, get involved in situations you never imagined you could live, you broaden your limits and in fact you get to know ‘you’. Which helps to realize that you will never really know ‘you’ because this is an endless process, this is life, unknown, unpredictable, wild, vivid, energetic. In one word: beautiful! 


the recipe



  • 350gr. butternut squash cut in small cubes
  • 350gr. warm vegetable broth
  • 120gr. rice for risotto
  • 300gr. shrimps marinated in salt, olive oil & garlic
  • 2tbsp. olive oil
  • 1 onion, minced
  • 2 garlic cloves, minced
  • 3tbsp. brandy or cognac
  • 50gr. grated parmesan or pecorino
  • 2tbsp. butter
  • some chilly pepper
  • 1/2tsp. fresh thyme
  • salt
  • black pepper
for serving
  • 3 slices of butternut squash fried in olive oil
  • some extra fried thyme



  • Add the oil in a pot and put in high temperature.
  • Put in the pot the minced onion and minced garlic, salt to taste and cook them until they become softer. Add also the pieces of the pumpkin and cook for another 2′-3′.
  • Add the rice, mix well and continue with the brandy. After 1′-2′ that the alcohol is evaporated bring the temperature to a medium high level.
  • Start adding the broth little by little and keep stirring with a wooden big spoon. Usually risotto should be ‘al dente’ meaning that the inner part of the rice will be a little bit crunchy but overall you should be able to eat it pleasantly.
  • Add the last portion of the broth together with the thyme and some chilly pepper.
  • When the rice is ready, remove from the stove and add the butter and grated parmesan/pecorino in the pot. Mix well so that both the butter and cheese melt nicely.
  • Serve immediately with some fried slices of butternut squash which you will cook in a small pan with some olive oil and salt for 3′.

Enjoy !



I previously wrote that risotto should better be eaten warm right after you make it, based on serious Italian source though you might want occasionally to rewarm it and it the next day. No rules..




6 Comments Add yours

  1. mistimaan says:

    Nice recipe

    Liked by 1 person

  2. chefkreso says:

    I made some squash risotto last week and it turned out delicious, my mother tried it for the first time and loved the flavours!

    Liked by 1 person

    1. that’s great! 🙂

      Liked by 1 person

  3. Love the addition of fried butternut squash for a topping! I often put toasted pine nuts on mine

    Liked by 1 person

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