If you’re on the hunt for something cozy, comforting, and just a little bit special, you’ve got to try this Butternut Squash Risotto Recipe. I absolutely love how this dish balances the creamy richness of risotto with the natural sweetness of butternut squash—it’s like fall in a bowl. When I first tried making this, I was amazed at how simple ingredients could come together in such a flavorful way. Stick with me, and I’ll walk you through everything so you nail it perfectly every time.
Why You’ll Love This Recipe
- Perfect Balance: The creamy risotto and sweet butternut squash complement each other beautifully for a comforting meal.
- Simple Ingredients: You probably have most of what you need in your pantry and fridge already.
- Impress Without Stress: It looks fancy but is surprisingly straightforward to make—even for risotto beginners.
- Versatile and Cozy: Great for fall dinners, holiday side dishes, or any time you want a warm, tasty meal.
Ingredients You’ll Need
Getting the ingredients right really helps this Butternut Squash Risotto Recipe sing. I always recommend using fresh herbs and good quality broth—it makes a noticeable difference! Plus, arborio rice is essential here for that creamy texture.
- Extra-virgin olive oil: Provides a gentle, fruity base that enhances the flavors without overwhelming them.
- Yellow onion: Adds a natural sweetness and depth when sautéed.
- Sea salt: Use to season gradually—you can always add more later, but can’t take it out once it’s in!
- Freshly ground black pepper: Adds a bit of warmth and balance to the sweetness of the squash.
- Butternut squash: Cubed into small pieces, it softens beautifully and brings a lovely sweetness to the dish.
- Garlic cloves: Give that signature aromatic punch; fresh is best here.
- Minced rosemary or sage: Either herb works great, and I switch based on what I have—fresh if possible.
- Arborio rice: The star of risotto—its high starch content makes it irresistibly creamy.
- Dry white wine: Adds acidity and complexity; the alcohol cooks off, leaving just flavor.
- Vegetable broth: Use warmed broth to help the rice cook evenly and absorb those delicious flavors.
- Chopped parsley or small sage leaves (optional): Fresh herbs for garnish add a pop of color and fresh aroma.
- Grated pecorino or Parmesan cheese (optional): A sprinkle of cheese brings a salty creaminess that takes this risotto to another level.
Variations
I’ve played around with this Butternut Squash Risotto Recipe quite a bit, and I encourage you to make it your own. Don’t be afraid to swap herbs or add your favorite toppings—there’s room to get creative here.
- Adding Crispy Pancetta: My family goes crazy when I toss in some crispy pancetta at the end for a salty crunch.
- Herb Swap: I sometimes replace rosemary with thyme for a softer, earthier note that pairs well with the squash.
- Make it Vegan: Skip the cheese or use a plant-based alternative and make sure your broth is veggie-based for a fully vegan delight.
- Spicy Kick: A pinch of chili flakes stirred in can add a fun warmth without overpowering the flavors.
How to Make Butternut Squash Risotto Recipe
Step 1: Start with Sautéing the Base
Heat your olive oil over medium heat in a large skillet. Add the chopped onion along with a pinch of sea salt and a few grinds of black pepper. Cook this for 2 to 3 minutes until the onion starts to soften and get sweet—it’s where the magic begins. Then, add your cubed butternut squash, cooking for about 6 to 8 minutes, stirring occasionally to ensure those cubes start to soften but don’t get mushy. This step really brings out the squash’s natural sweetness.
Step 2: Layer in Garlic, Herbs, and Rice
Once the squash is tender, toss in the finely chopped garlic and minced rosemary or sage. Stir everything together, letting the garlic’s fragrance fill your kitchen—careful not to let it burn, just about a minute here. Then add the Arborio rice and stir it all around to coat those grains with the flavorful oil and veggies. Give it about one minute for the rice to toast lightly, which helps in building that signature risotto texture.
Step 3: Deglaze with Your White Wine
Pour in the dry white wine and stir as it sizzles and reduces, about 1 to 3 minutes. This step is a little trick I discovered along the way—it adds acidity and depth, balancing the sweetness perfectly. Make sure the wine cooks down almost completely before moving forward so you’re left with a beautiful base for your broth.
Step 4: Slowly Add the Broth and Stir
This is where patience really pays off. Add the warmed vegetable broth in ¾ cup increments, stirring continuously and allowing each addition to be fully absorbed before adding more. This gradual process coaxes the rice to release its starches, resulting in that creamy, velvety risotto everyone loves. Keep cooking until the butternut squash is tender and the risotto reaches your preferred soft and creamy texture—typically around 40 minutes total. Adjust seasoning with salt and pepper to taste.
Pro Tips for Making Butternut Squash Risotto Recipe
- Use Warm Broth: Makes a huge difference in cooking time and risotto texture; cold liquid slows things down and can make the rice mushy.
- Don’t Rush the Stirring: Stir regularly but gently—this releases the rice’s starch gradually for that perfect creaminess.
- Size Your Squash Cubes Consistently: Uniform pieces cook evenly, so you don’t get half mushy and half crunchy.
- Patience with Wine Reduction: Let the wine reduce fully to avoid a sharp alcohol taste in your risotto.
How to Serve Butternut Squash Risotto Recipe
Garnishes
I love topping this risotto with a sprinkle of chopped fresh parsley or tiny sage leaves—they add a fresh, herbaceous note and a lovely pop of color. A generous grating of Parmesan or pecorino cheese on top is a must for me; the saltiness rounds out the natural sweetness of the squash wonderfully.
Side Dishes
This risotto pairs beautifully with crisp roasted vegetables, like Brussels sprouts or asparagus. For something heartier, a simple green salad with a tangy vinaigrette cuts through the creaminess perfectly. Once, I served it alongside some garlic-roasted chicken, and it was a total crowd-pleaser.
Creative Ways to Present
For special occasions, I like to serve this risotto right in mini pumpkin bowls—that not wow your guests but also infuse an extra hint of fall flavor. You can also drizzle a bit of browned butter or truffle oil on top for a luxe twist that makes the dish feel extra festive.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge, and they keep well for up to 3 days. The risotto thickens as it sits, so it’s best to loosen it up with a splash of broth or water when reheating.
Freezing
Freezing risotto is a bit tricky because of the creamy texture, but I’ve had decent luck freezing it in small portions. Thaw overnight in the fridge and reheat gently to avoid breaking down the rice grains too much.
Reheating
When reheating, I prefer using a low heat on the stovetop with a bit of broth or water, stirring frequently until creamy again. Microwave works too if you add liquid and stir midway, but be careful not to dry it out.
FAQs
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Can I use chicken broth instead of vegetable broth?
Absolutely! Chicken broth works fine if you’re not strictly vegetarian. It adds a bit more savory depth, but vegetable broth keeps things light and fresh—so choose based on your preference or what you have on hand.
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What if I don’t have white wine—can I skip it?
You can definitely skip the wine if you prefer or don’t have any. Just replace it with an equal amount of broth. The flavor will be a bit less complex, but still delicious.
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How do I know when the risotto is perfectly cooked?
The rice should be tender but still have a slight bite—creamy without being mushy. The butternut squash should be soft and easily pierced with a fork. If it’s too firm or liquidy, keep cooking and stirring while adding broth gradually.
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Can I make this risotto gluten-free?
Yes! Arborio rice is naturally gluten-free, and as long as your broth and other ingredients are gluten-free, this recipe works perfectly for a gluten-free diet.
Final Thoughts
This Butternut Squash Risotto Recipe holds a special place in my kitchen rotation because it feels like a hug on a plate—warm, comforting, and full of deep, satisfying flavors. Whether you’re cooking for your family or impressing friends, it’s a recipe that always earns compliments. Give it a try—you might find, like I did, that this risotto becomes your go-to cozy dish all season long.
Print
Butternut Squash Risotto Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy Butternut Squash Risotto is a comforting, flavorful dish perfect for fall or any time you crave a rich, hearty meal. The tender butternut squash blends beautifully with aromatic rosemary, garlic, and savory parmesan cheese, creating a luscious risotto that’s both elegant and easy to prepare on the stovetop.
Ingredients
Vegetables and Herbs
- 1 medium yellow onion, chopped
- 2 cups cubed butternut squash, ¼-inch cubes
- 2 garlic cloves, finely chopped
- 1 teaspoon minced rosemary or sage
- Chopped parsley or small sage leaves, optional, for garnish
Liquids and Seasonings
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- ½ cup dry white wine
- 4 cups warmed vegetable broth
Grains and Dairy
- 1 cup uncooked Arborio rice
- ½ cup grated pecorino or Parmesan cheese, optional, for serving
Instructions
- Sauté the onion and butternut squash: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, ½ teaspoon sea salt, and several grinds of black pepper. Cook for 2 to 3 minutes until the onion softens. Then add the cubed butternut squash and continue cooking for 6 to 8 minutes until the squash begins to tenderize.
- Add garlic, herbs, and rice: Stir in the finely chopped garlic and minced rosemary or sage. Add the Arborio rice and stir to coat it in the oil and vegetables. Cook for about 1 minute to lightly toast the rice.
- Deglaze with white wine: Pour in the dry white wine and stir continuously. Cook for 1 to 3 minutes, allowing the wine to reduce and almost completely evaporate.
- Add broth gradually: Begin adding the warmed vegetable broth, about ¾ cup at a time. Stir continuously, letting the rice absorb each addition before adding the next. Continue this process for around 25 to 30 minutes until the rice is tender and creamy and the butternut squash is fully cooked.
- Season and finish: Taste and adjust the seasoning with additional salt and pepper as needed. Garnish with chopped parsley or sage leaves if desired, and serve the risotto with a sprinkling of grated pecorino or Parmesan cheese for a rich finish.
Notes
- Use warmed broth to help maintain a consistent cooking temperature and promote even absorption by the rice.
- If you prefer, substitute the rosemary with sage for a different herbal note.
- For a vegan version, omit the cheese or use a vegan parmesan substitute.
- Stirring continuously is key for creamy risotto; however, gentle stirring is sufficient to prevent sticking and promote creaminess.
- The risotto is best served immediately but can be gently reheated with additional broth or water.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 5 mg
