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Butternut Squash Gorgonzola Risotto

Course Main Course
Cuisine Italian
Keyword Butternut Squash Gorgonzola Risotto
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2
Author 2pots2cook


  • 2 cups butternut squash, cut to cubes
  • Water to cover the cubes
  • ½ onion, finely chopped
  • 2 Tbsp butter
  • 1 cup risotto rice ( Carnaroli or Arborio or Vialone Nano )
  • ½ cup + 4 Tbsp white wine
  • 1 cup + 3 Tbsp water
  • ½ bouillon cube
  • 3 oz ( 0.18 lb ) Gorgonzola
  • salt to taste


  1. Peel and clean the butternut squash. Cut to cubes to have 2 cups.
  2. Boil the cubes for 5 minutes, covered with water and a pinch of salt.
  3. While the butternut squash is on the stove, cut the onion and fry it with butter in a skillet until golden brown.
  4. When the butternut squash cubes are done, strain them and put aside.
  5. Add rice to the onions and fry it all together for one minute.
  6. Melt bouillon cube in the water.
  7. Pour wine to rice and gently mix it to combine stirring constantly until the wine is fully absorbed.
  8. Continue adding water stirring continuously for another 10 minutes.
  9. Add butternut squash cubes. If necessary, mash the cubes with fork to have a smoother texture.
  10. Remove from heat, add Gorgonzola, mix well and serve.
  11. Garnish with grated cheese and sage to leaves taste.