Butternut Squash Risotto Recipe

Risotto cooked with butternut squash juice, plus squash purée, makes for an all around squash-flavored dish.
Photo by Norah Littleton

Servings: 4
Prep time: 15 minutes
Total time: 45 minutes


1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground nutmeg
5 pounds|2268 grams butternut squash, peeled and seeded, cut into 1-inch chunks
10 tablespoons olive oil
1 sprig thyme, leaves picked
½ sprig rosemary, leaves picked
kosher salt and freshly ground black pepper, to taste
5 garlic cloves, smashed
2 Thai chilies
2 cups|400 grams carnaroli or arborio rice
4 cups|1 liter fish stock
½ cup|35 grams freshly grated parmesan
4 tablespoons|60 grams unsalted butter
3 tablespoons n'duja
1 pound|450 grams shrimp, peeled and deveined
1 lemon
1 ball burrata, quartered
1 lime


  1. Combine the cardamom, cinnamon, coriander, and nutmeg in a small bowl and set aside until ready to use.
  2. Heat the oven to 375°F. Toss ¾ pound|340 grams of the squash with 4 tablespoons of the olive oil, the thyme, rosemary, salt, and pepper. Roast until tender, about 20 minutes. Transfer to a blender with ¼ cup|60 ml water and purée until smooth. Makes about 1 ½ cups. Reserve 1 cup for the risotto.
  3. Juice the remaining butternut squash in a juicer. Makes about 2 cups.
  4. Heat 4 tablespoons of the olive oil in a large saucepan over medium-high. Add the garlic and chiles and cook until golden and fragrant, about 1 ½ minutes. Using a slotted spoon, transfer to a plate. Add the rice and cook, stirring to coat, for 1 minute more. Add a ladle of stock and juice and cook, stirring, until absorbed, then add another ladle of stock and juice. Continue cooking the rice and adding the stock and juice, little by little, until all of the stock has been used, about 20 minutes. Add 1 cup of the butternut squash puree, the parmesan cheese, butter, n'duja, and the juice of half of the lemon. Continue stirring until the ingredients are incorporated. Season with salt and pepper.
  5. Meanwhile, when you’re about ¾ of the way through cooking the risotto, heat the remaining 2 tablespoons olive oil in a medium skillet over medium-high. Season the shrimp with salt and pepper and add to the skillet. Cook for 2 minutes, then add the juice of the other half of lemon. Flip the shrimp and cook for an additional 1 minute, until cooked through. Remove from the pan and butterfly the shrimp. Keep warm.
  6. Divide the risotto among 4 bowls and top with the shrimp and burrata. Zest a lime over it all and finish with a pinch of the fall spice blend to serve.

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