Week 19: Butternut Squash and Thyme Risotto

I got home from a long walk yesterday and was feeling very chilled – so a hearty, filling risotto seemed like just the ticket! Not only is it a delicious dish that feels warming to eat, the actual process of making it is a great way to warm up. Be prepared to stand at your stove for about 45 – 60 minutes while making this risotto – it’s a good time to catch up on podcasts, or listen to some of your favourite albums.

More Magnificent Meal Musings:

Butternut Squash and Thyme Risotto


  • 3 cups cubed butternut squash, in about 1/2" cubes
  • 2 Tbsp butter, unsalted
  • 1/2 cup white wine
  • 1 cup arborio rice
  • 4-5 cups chicken or veggie stock (or in a pinch, just use water!)
  • 1 cup parmesan cheese
  • 1 Tbsp fresh thyme leaves
  • 1 tsp salt
  • black pepper to taste (optional)
  • 1 cup spinach, cut into fine ribbons (optional)


  1. Place stock (or water) in a pot and heat up to a very low simmer. Keep hot on a back or side burner.

  2. Place a heavy-bottomed pot over medium heat. Melt butter and add the butternut squash. Cook, stirring occasionally, for about 10 minutes, or until the sides are a bit tender.

  3. Add in arborio rice, and stir to combine. Add white wine, and stir until fully absorbed.

  4. Add 1/2 cup of hot stock/water and stir until absorbed. Continue to do this, adding hot stock/water 1/2 cup at a time and allowing to absorb between each addition. You'll notice the rice start to cook, grow, and eventually turn into a more porridge-like consistency. This process takes usually between 30-40 minutes (it's helpful to have a great podcast or album playing while you do this).

  5. Once all the liquid is absorbed, add in the parmesan, salt, and thyme. If using spinach, add it in now and stir until it is nicely wilted. Remove pot from heat.

  6. Serve garnished with extra parmesan and fresh thyme.