If you’re craving a dish that wraps you in cozy autumn flavors with every creamy, dreamy bite, you absolutely must try this Butternut Squash Risotto Recipe. It’s the perfect marriage of tender, roasted butternut squash and the luscious creaminess of classic risotto. The subtle sweetness of the squash combined with the richness of Parmesan cheese and a hint of nutmeg makes this dish irresistibly comforting and satisfyingly elegant, whether it’s a warm weeknight dinner or a special occasion treat.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—each one plays a crucial role in building the flavor, texture, and color that make the Butternut Squash Risotto Recipe shine. From the sweet roasted squash to the perfectly creamy Arborio rice, everything comes together in harmony.
- Butternut squash: Peeled, seeded, and diced into ½-inch cubes for roasting that develops natural sweetness.
- Olive oil: Helps caramelize the squash and sauté the aromatics, adding depth to the dish.
- Salt and pepper: Essential seasonings to bring out the best in each ingredient.
- Small onion: Finely diced to add a gentle sweetness and base flavor to the risotto.
- Garlic cloves: Minced for a subtle punch of savoriness without overpowering.
- Arborio rice: The star grain that absorbs flavors and transforms into that signature creamy risotto texture.
- Chicken or vegetable broth: Warmed and slowly added to cook the rice and infuse savory richness.
- Dry white wine (optional): Adds complexity and a touch of acidity to balance the creaminess.
- Grated Parmesan cheese: Brings umami and creamy finish to each spoonful.
- Butter: Adds silkiness and enhances the overall richness of the risotto.
- Ground nutmeg (optional): A whisper of spice that complements the butternut squash beautifully.
- Fresh parsley: Chopped for garnish to brighten the dish with freshness.
- Extra Parmesan: For serving, because there’s no such thing as too much cheese here!
How to Make Butternut Squash Risotto Recipe
Step 1: Roast the Butternut Squash
Toss your diced butternut squash cubes in olive oil, sprinkle with salt and pepper, then spread them out on a baking sheet. Roasting at a high temperature for about 20–25 minutes not only softens the squash but also lightly caramelizes it, bringing out its natural sweetness and adding a golden hue that makes the dish visually inviting. Don’t forget to turn the cubes halfway through roasting to ensure even cooking.
Step 2: Sauté Aromatics
While the squash finishes roasting, gently cook the diced onion in a wide pan over medium heat. After it softens and turns translucent, stir in the minced garlic and cook just until fragrant. This step creates a flavorful base for your risotto, layering in sweetness and aromatic depth that will elevate the entire dish.
Step 3: Toast the Rice
Add the Arborio rice to the onions and garlic, stirring it around the pan so each grain is coated and slightly toasted. This toasting step adds a subtle nuttiness and sets the stage for cooking the rice to creamy perfection.
Step 4: Add the White Wine (Optional)
Pour in the dry white wine if you’re using it, allowing it to simmer and absorb fully into the rice. This step isn’t mandatory, but it adds a lovely brightness that contrasts beautifully with the sweet, roasted squash.
Step 5: Cook the Risotto
Now for the key part: slowly ladle in the warmed broth, one cup at a time, stirring frequently and waiting until each addition is absorbed before adding more. This patient process, about 18–20 minutes long, brings out the creamy, tender texture characteristic of real risotto, with grains beautifully cooked yet still holding a slight bite.
Step 6: Combine the Squash and Finish
Once the rice is cooked to your liking, fold in the roasted butternut squash cubes, grated Parmesan cheese, butter, and just a pinch of ground nutmeg if you like that cozy hint of spice. Taste and adjust the salt and pepper before serving to ensure every bite is perfectly seasoned.
How to Serve Butternut Squash Risotto Recipe
Garnishes
Freshly chopped parsley and a generous sprinkle of extra Parmesan cheese on top add color, freshness, and an irresistible cheesy appeal. These simple garnishes make every serving feel like a chef’s special preparation.
Side Dishes
This risotto pairs beautifully with light salads featuring crisp greens and tangy vinaigrettes to cut through its richness, or roasted Brussels sprouts for a complementary earthy flavor. If you want to keep it vegetarian, accompany with grilled portobello mushrooms for a heartier meal.
Creative Ways to Present
For a special occasion, spoon the risotto into beautiful shallow bowls and garnish with edible flowers or a drizzle of herb-infused olive oil. You can also serve small portions in elegant ramekins, perfect for a starter or tasting menu.
Make Ahead and Storage
Storing Leftovers
Store any leftover Butternut Squash Risotto Recipe in an airtight container in the refrigerator for up to three days. The flavors meld and deepen overnight, making it just as delicious the next day.
Freezing
If you want to freeze the risotto, do so without cheese or butter, as these can change texture when reheated. Place cooled risotto in freezer-safe containers and freeze for up to two months. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat risotto gently on the stovetop with a splash of broth or water to loosen the texture and bring back that creamy consistency. Stir constantly over medium-low heat to prevent sticking and to ensure warmth throughout without drying out.
FAQs
Can I use frozen butternut squash for this recipe?
Absolutely! Frozen butternut squash works fine—just thaw and drain any excess moisture before roasting to avoid a watery risotto.
Is the white wine necessary in the risotto?
The wine adds a nice layer of acidity and complexity, but if you prefer to skip it, simply replace it with extra broth and your risotto will still be delicious.
Can this Butternut Squash Risotto Recipe be made vegan?
Yes! Substitute the butter with a plant-based alternative and use nutritional yeast or vegan cheese instead of Parmesan to keep it creamy and flavorful.
What’s the best type of rice for risotto?
Arborio rice is ideal as its high starch content creates the creamy texture risotto is famous for. Other varieties like Carnaroli or Vialone Nano are also great but Arborio is most common and widely available.
How do I know when the risotto is done?
The rice should be tender but still slightly firm to the bite—this “al dente” texture means the dish has the perfect creaminess and texture without being mushy.
Final Thoughts
This Butternut Squash Risotto Recipe is truly a warm hug on a plate, a dish that turns simple ingredients into something extraordinary. Once you make it, I bet it will become one of your go-to comfort meals, whether for a cozy night in or impressing guests with minimal fuss. So grab that butternut squash and get ready to experience creamy, cheesy, autumnal bliss that’s just waiting to happen.
Print
Butternut Squash Risotto Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
This creamy Butternut Squash Risotto recipe combines tender roasted butternut squash with rich Arborio rice cooked to perfection in a flavorful broth. Enhanced with Parmesan cheese, butter, and aromatic nutmeg, this comforting dish makes a perfect fall or winter meal that is both satisfying and elegant.
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)
Garnish
- Fresh parsley, chopped, for garnish
- Extra Parmesan for serving
Instructions
- Roast the Butternut Squash: Toss the diced butternut squash with olive oil, salt, and pepper. Spread in an even layer on a baking sheet. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes, turning halfway through, until the squash is tender and lightly caramelized. Set aside.
- Start the Risotto: In a large skillet or saucepan, heat a bit of olive oil or butter over medium heat. Add the finely diced onion and cook for about 3-4 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Toast the Rice: Add the Arborio rice to the pan and stir to coat the grains with the onion and garlic mixture. Cook for 1-2 minutes to lightly toast the rice.
- Deglaze with Wine (Optional): Pour in the white wine and stir continuously until it is fully absorbed by the rice, which adds depth and acidity to the risotto.
- Cook the Risotto: Begin adding the warmed broth one ladle at a time, stirring frequently. Wait for each addition to be mostly absorbed before adding more broth. Continue this process for 18-20 minutes, or until the rice is creamy and tender but still has a slight bite (al dente).
- Add the Squash and Cheese: Gently fold in the roasted butternut squash, grated Parmesan cheese, butter, and ground nutmeg if using. Stir until everything is well combined and creamy. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Spoon the risotto into bowls or plates, garnish with fresh chopped parsley and additional Parmesan cheese. Serve immediately while warm and creamy.
Notes
- Use warm broth to ensure the rice cooks evenly and absorbs the liquid properly.
- Stirring frequently helps release the starch from the rice, giving risotto its creamy texture.
- If you prefer a vegan version, substitute Parmesan cheese with a plant-based alternative and use vegetable broth.
- The optional nutmeg adds a subtle warmth that complements the butternut squash nicely but can be omitted if preferred.
- Be patient when adding broth; adding too much at once can result in mushy risotto.
