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Butternut Squash Risotto

Creamy and delicious, this butternut squash risotto is loaded with Parmesan cheese and a soft boiled egg on top!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Squash cook time 50 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 393kcal
Author foodnessgracious


  • 1 medium butternut squash, about 2 pounds
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • 2 tbsp butter
  • 2 ounces Pancetta or bacon, diced
  • ½ small onion, about 1 cup diced
  • 1 tsp minced garlic
  • 1 ½ cups arborio rice
  • 3 cups vegetable stock
  • ½ cup grated Parmesan plus extra for garnishing
  • chopped parsely fpr garnishing
  • 4 Pete and Gerry's Organic Eggs


  • Preheat the oven to 375°F and line a large baking pan with parchment paper.
  • Peel and remove the seeds of the squash, then dice it into small one-inch squares.
  • Toss the squash in a bowl with the olive oil, salt, pepper, garlic powder and oregano.
  • Transfer the squash to your baking pan and place in the oven.
  • Roast for about 45 minutes or until the squash is soft when stabbed with a knife.
  • Transfer the squash to a food processor or blender and blend on high speed until smooth.
  • Bring a small pot of water to a boil for the eggs.
  • In a large pan, melt the butter and add the pancetta or bacon.
  • Cook for 2-3 minutes then add the diced onion.
  • Sauté until the onions are soft and then add the garlic and rice. Stir well.
  • Add 1 1/2 cups of the butternut squash puree and stir.
  • Over a low-medium heat, gradually begin to add the vegetable stock about a half cup at a time.
  • Stir each time until the rice absorbs the liquid and then add more stock.
  • Taste the risotto after about 15 minutes. The rice should be almost soft to the bite and creamy.
  • Add more stock if needed and continue stirring and cooking.
  • Once the risotto is almost ready, add the eggs to the boiling water.
  • Cook the eggs for 6 minutes, then place the pot under a tap with running cold water.
  • Add ½ cup of the Parmesan to the risotto and stir. Add a little more stock if it seems too stif and gently stir.
  • Place the risotto onto your four serving dishes.
  • Peel the eggs and cut each one in half, placing the two halves on each risotto plate.
  • Garnish with extra Parmesan and chopped parsley if desired.


Serving: 1serving | Calories: 393kcal | Carbohydrates: 62g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 1338mg | Potassium: 57mg | Fiber: 2g | Sugar: 2g | Vitamin A: 553IU | Calcium: 4mg | Iron: 3mg