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Herbed Risotto with Butternut Squash & Pumpkin Seeds

From Our Kitchen


1 onion, diced
2 cups arborio rice
8 cups chicken stock
1 butternut squash, peeled and cubed
1 pint grape tomatoes, halved
1 cup pumpkin seeds, roasted
½ lb. butter
¼ cup fresh herb mix, chopped (rosemary, thyme, sage, parsley)
salt and pepper to taste


Sauté onions, butternut squash and tomatoes in the butter over medium heat. Saute until onion becomes translucent. Add rice and pumpkin seeds and stir until coated. Add 2 cups of chicken stock at a time, waiting until the broth is absorbed before adding more. Cook for approximately 35-45 minutes until all the broth is absorbed. Finish by mixing in fresh herbs, and adjust to taste with salt and pepper.

Serves 4