If you’re looking for a cozy, comforting dish that feels like a warm hug on a plate, this Butternut Squash Risotto Recipe is going to become your new favorite. Creamy, rich, and bursting with tender roasted squash flavor, each spoonful offers a perfect balance of sweetness, earthiness, and that irresistible melt-in-your-mouth texture that only a well-made risotto can deliver. Whether it’s a weeknight treat or a show-stopping centerpiece for guests, this recipe is approachable yet impressive, making it a true kitchen triumph you’ll love revisiting again and again.
Ingredients You’ll Need
This Butternut Squash Risotto Recipe relies on a handful of simple, yet essential ingredients that each play a big role in creating layers of flavor and texture. From the silky, nutty Arborio rice to the sweet, caramelized squash cubes, every element is thoughtfully chosen to bring this dish to life.
- Butternut squash: Peeled, seeded, and diced into small cubes for quick roasting and maximum flavor development.
- Olive oil: Used to toss the squash and infuse it with a subtle richness as it roasts.
- Salt and pepper: Essential for seasoning both the squash and the risotto as it cooks.
- Onion: Finely diced and sautéed to bring sweetness and depth to the dish.
- Garlic: Minced to add a gently pungent kick without overwhelming the creamy base.
- Arborio rice: The star grain of this Butternut Squash Risotto Recipe, prized for its starch that makes the risotto creamy.
- Chicken or vegetable broth: Warmed and gradually added to cook the rice, imparting savory goodness throughout.
- Dry white wine (optional): Adds acidity and complexity, balancing the sweetness of the squash perfectly.
- Parmesan cheese: Freshly grated to stir in just before serving, boosting the umami and creaminess.
- Butter: Helps to finish the risotto with a luscious, velvety texture.
- Ground nutmeg (optional): Adds a hint of warm spice that pairs beautifully with the squash.
- Fresh parsley: Chopped and sprinkled on top for a bright, herbaceous finish.
- Extra Parmesan: Perfect for sprinkling at the table to elevate each forkful.
How to Make Butternut Squash Risotto Recipe
Step 1: Roast the Butternut Squash
Start by tossing the diced butternut squash with olive oil, salt, and pepper, coating each cube evenly. Spread them out in a single layer on a baking sheet to ensure they roast properly. Pop them in a preheated oven and roast for about 20 to 25 minutes, turning halfway through. The result? Tender, slightly caramelized squash that adds an irresistible sweet and nutty flavor to the risotto base.
Step 2: Sauté the Aromatics
While your squash is roasting, warm a large pan over medium heat and add a splash of olive oil or butter. Toss in the finely diced onion and cook gently for 3 to 4 minutes until it softens and becomes translucent. Then add the minced garlic, cooking for an additional minute or two—just until it releases its aroma. These aromatics are the flavorful foundation on which your risotto will build.
Step 3: Toast the Arborio Rice
Next up, stir in the Arborio rice. Let it toast lightly by stirring it with the onions and garlic for about 2 minutes. Toasting gives the grains a slight nuttiness and helps the rice keep a beautiful al dente bite after it’s cooked. It’s one of those small steps that make a big difference.
Step 4: Deglaze with White Wine (Optional)
If you’re using white wine, pour it in now. Stir continuously as the wine bubbles and reduces, soaking into the rice until it’s fully absorbed. The wine adds a bright, crisp note that contrasts delightfully with the creamy texture of the risotto. If you prefer not to use wine, simply skip this step and move on to adding the broth.
Step 5: Gradually Add Warm Broth
Now comes the heart of the risotto technique: slowly adding warm broth, one ladleful at a time. Pour in the broth, stir frequently, and wait until the liquid is nearly absorbed before adding the next ladle. This patient process encourages the rice to release its starch, creating a silky, creamy sauce that envelops each grain. Keep going for about 18 to 20 minutes until the rice is tender yet holds a slight bite – true risotto perfection.
Step 6: Finish with Roasted Squash, Cheese, and Butter
Once your rice is cooked, gently fold in the roasted butternut squash, stirring carefully to combine without mashing the cubes. Stir in the grated Parmesan cheese and butter for a rich, luscious finish. Add a pinch of nutmeg if you like, to highlight the squash’s natural sweetness with a subtle warmth. Taste and adjust seasoning with salt and pepper as needed.
How to Serve Butternut Squash Risotto Recipe
Garnishes
A sprinkle of freshly chopped parsley not only adds a pop of vibrant green but also introduces a fresh herbal note to balance the risotto’s creaminess. Don’t forget an extra shaving or two of Parmesan cheese on top to amp up the savory flavors and elevate your plating.
Side Dishes
This Butternut Squash Risotto Recipe pairs beautifully with simple roasted vegetables or a crisp green salad to cut through the richness. For a protein partner, lightly seared chicken or grilled shrimp complement the dish without overpowering its delicate flavors.
Creative Ways to Present
For a cozy dinner party touch, serve your risotto in individual shallow bowls, garnished with microgreens or edible flowers for an elegant presentation. Alternatively, try spooning it into hollowed-out roasted squash halves for a stunning seasonal centerpiece that’s as impressive to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. The risotto will keep well for up to 2 days, though it’s best enjoyed fresh for that signature creaminess. When reheating, adding a splash of broth or water helps revive the texture.
Freezing
Freezing risotto is a bit tricky because the texture can change, but if you want to freeze portions, do so before adding cheese and butter. Store it in freezer-safe containers for up to 1 month. Thaw overnight in the fridge before reheating gently on the stovetop with a little broth to restore creaminess.
Reheating
Reheat your Butternut Squash Risotto Recipe slowly on the stove over low heat, stirring often. Add warm broth or water in small amounts as you go to loosen the texture and bring back that silky consistency that makes risotto so irresistible. Avoid high heat to prevent drying out or clumping.
FAQs
Can I make this Butternut Squash Risotto Recipe vegan?
Absolutely! Swap out the chicken broth for vegetable broth, and replace butter and Parmesan with vegan butter and nutritional yeast or vegan cheese alternatives. The dish will still be creamy and bursting with flavor, just dairy-free.
What can I use if I don’t have Arborio rice?
While Arborio is ideal for risotto, you can try Carnaroli or Vialone Nano rice varieties, which also absorb liquid well and release starch beautifully. Avoid regular long-grain rice as it won’t give you the creamy risotto texture.
Is white wine necessary for this recipe?
White wine adds a lovely depth and acidity but is absolutely optional. You can skip it and simply replace it with an extra ladle of warm broth without sacrificing much—your risotto will still be delicious.
How do I know when the risotto is done?
The risotto should be tender with a slight firmness at the center of each grain (al dente), and the overall texture should be creamy and cohesive without being mushy. Taste as you cook and trust your palate for best results.
Can I add other vegetables to this risotto?
Definitely! Spinach, mushrooms, or peas stir in beautifully near the end of cooking. Just keep in mind that adding watery vegetables might require small adjustments to the broth amount to maintain the perfect creaminess.
Final Thoughts
This Butternut Squash Risotto Recipe is a cozy, delectable way to embrace seasonal flavors with a dish that’s both comforting and elegant. Whether you’re cooking weeknight meals or impressing friends, it’s a recipe that feels like a celebration in every bite. I encourage you to try it soon—you’ll be amazed at how such simple ingredients come together to create a truly outstanding meal.
Print
Butternut Squash Risotto Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy Butternut Squash Risotto blends tender roasted butternut squash with rich Parmesan cheese and a touch of nutmeg for a comforting, flavorful dish. Perfect as a hearty side or main course, this recipe features Arborio rice gradually cooked in broth and white wine to achieve the classic risotto creaminess with a subtle sweetness from the squash.
Ingredients
Roasted Butternut Squash
- 1 small butternut squash, peeled, seeded, and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- Salt and pepper, to taste
Risotto
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 4–5 cups chicken or vegetable broth, warmed
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 1/4 teaspoon ground nutmeg (optional)
- Fresh parsley, chopped, for garnish
- Extra Parmesan for serving
Instructions
- Prepare and Roast Butternut Squash: Toss the diced butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in a preheated oven at 400°F (200°C) for 20-25 minutes, turning halfway through, until tender and lightly caramelized. Set aside.
- Sauté Aromatics: In a large skillet or saucepan over medium heat, add a bit of oil or butter and cook the finely diced onion for 3-4 minutes until softened. Add minced garlic and sauté for another 1-2 minutes until fragrant.
- Toast the Arborio Rice: Add the Arborio rice to the onions and garlic. Stir well to coat the rice in the fat and lightly toast for 1-2 minutes, which helps release starch for a creamy texture.
- Deglaze with White Wine: If using, pour in the dry white wine and stir continuously until the wine is fully absorbed by the rice.
- Add Warm Broth Gradually: Begin adding the warm chicken or vegetable broth one ladle at a time, stirring frequently. Allow each addition to absorb before adding the next. This gradual cooking process releases starch and creates the signature creamy risotto consistency.
- Cook Until Al Dente: Continue adding broth and stirring for about 18-20 minutes until the rice is creamy and tender but still has a slight bite (al dente). Stir in the ground nutmeg if using.
- Incorporate Roasted Squash and Finish: Gently fold in the roasted butternut squash, butter, and grated Parmesan cheese until melted and combined. Taste and adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Spoon the risotto into bowls, garnish with fresh chopped parsley and extra Parmesan cheese for serving.
Notes
- Use vegetable broth to keep the dish vegetarian.
- For a vegan version, omit Parmesan and butter or substitute with vegan alternatives.
- Stirring frequently is key for creamy risotto texture.
- If you prefer, substitute white wine with additional broth.
- Roasting the squash enhances its natural sweetness and flavor.
