risotto with butternut squash & gorgonzola

4 to 6    |   
Prep Time:
20 minutes    |   
Cook Time:
35 minutes

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risotto with butternut squash & gorgonzola

Sure, I used the excuse of seeing a package of precut butternut squash in the market for making this. But the real reason was the gorgonzola. It makes this the richest, most luscious risotto ever.


4 cups homemade or low-sodium chicken broth
1 shallot, finely chopped
1 teaspoon chopped fresh rosemary
3 tablespoons olive oil
kosher salt
1-1/2 cups arborio or carnaroli rice
1/2 cup white wine
1 small butternut squash, peeled, seeded and diced (about 2 cups)
2 ounces gorgonzola cheese
freshly ground pepper
freshly grated Parmigiano-Reggiano cheese, optional


Combine the broth and 2 cups water in a saucepan on a back burner and heat until it’s steaming, then turn off heat.

In a wide saute pan on the front burner, cook the shallot and rosemary in the olive oil with a pinch of salt until shallot softens, about 1 minute. Add the rice and stir until coated with oil. Pour in the wine and stir until it is absorbed. Add a ladleful of hot broth (about 1/2 cup) from the back pan; cook, stirring, until just absorbed. Add another ladleful of broth and cook, stirring, until absorbed. Repeat 2 more times.

Stir in the butternut squash and half the broth remaining in the back pan and let come to a boil. Reduce heat to low, cover risotto pan, and simmer until broth is absorbed, about 8 minutes. Uncover and add 2 more ladlefuls of broth, stirring until absorbed, then taste risotto to make sure it is “al dente” (if not, add another ladleful of broth). Turn off heat under risotto and stir in gorgonzola, breaking it up with your fingers as you add it. Season with pepper. Stir in any leftover broth and let sit for a minute or two to absorb. Serve risotto in warmed bowls, dusted with Parmigiano if desired.