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Butternut Squash, Lemon and Basil risotto

Butternut Squash, Lemon and Basil risotto

Image credit to: Laurence Nepveu-Goulet


  • 1 tbs of butter, 1 tbs of oil
  • 1/2 cup of arborio rice
  • +/- 3 cups of warm chicken or vegetable broth
  • 1/2 cup of white wine
  • 1/2 onion, diced
  • 1 clove of garlic, chopped
  • 1 1/2 cup of butternut squash, diced
  • Some basil, chopped
  • 1/4 cup of parmesan cheese
  • 1/2 lemon (or less), juiced


In a large sauce pan, sauté the onion in melted butter and oil for at least 2 minutes. Add the squash, sauté for 3 minutes. Add the garlic, sauté for 1 minute. Add the rice, sauté until it is translucent (2 or 3 minutes).

Add the wine and cook until fully evaporated. Add the bouillon, one ladle at a time and stir frequently. Wait until the bouillon is fully evaporated before adding more.

When the rice is al-dente, and the bouillon almost gone, add lemon juice, basil and parmesan.

Sent in by customer Laurence N!

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