Butternut Squash Risotto

Ever crave a rich, creamy comfort dish but want something more exciting than bland chicken or dry grains? Butternut Squash Risotto marries the silkiness of slow-cooked rice with sweet, caramelized squash perfect for cozy nights, impressive dinners, or even a fall-inspired meal prep.

At dishfoody.com, making classic recipes approachable and flavor-packed is my specialty. Today, learn how to create velvety risotto with golden, tender squash, plus easy ingredient swaps, flavor hacks, and common questions answered for your smoothest risotto yet.

Why This Butternut Squash Risotto Recipe Works

• Uses everyday, affordable rice and squash for gourmet results.
• Flavors deepen with gentle simmering and a splash of broth no special tools needed.
• Ideal for busy weeknights or a show-stopping vegetarian main when you want to impress.

Choosing the Right Squash for Butternut Squash Risotto

Best Cuts for This Recipe

Fresh butternut squash, peeled and cubed into ½-inch pieces, caramelizes beautifully and cooks through evenly alongside Arborio rice.

Buying Tips

Choose squash with firm, smooth skin and a deep orange hue. Avoid cuts or mushy spots, which mean overripeness.

Substitutions

Swap in acorn squash, honeynut, or sugar pumpkin; use frozen pre-cubed squash to save time.

Ingredients & Prep for Butternut Squash Risotto

Essential Ingredients

• 1 medium butternut squash, peeled and cubed (about 3 cups)
• 1 small onion or shallot, finely diced
• 3 cloves garlic, minced
• 2 tbsp olive oil + 2 tbsp butter
• 1½ cups Arborio rice (short-grain)
• ½ cup dry white wine (optional, can sub vegetable broth)
• 5–6 cups low-sodium vegetable or chicken broth (warmed)
• 2 tsp chopped fresh sage or rosemary (or 1 tsp dried)
• ½ cup grated Parmesan cheese (or vegan cheese/nutritional yeast)
• Salt and pepper, to taste

Prep Steps

Heat your oven to 400°F and roast squash cubes with olive oil, salt, and pepper for 20 minutes, until tender and caramelized.

Step-by-Step Cooking Instructions for Butternut Squash Risotto

Pre-Cooking Prep for Butternut Squash Risotto

Gently heat broth in a saucepan and keep warm, so rice absorbs it smoothly. Chop onions, garlic, and herbs; grate cheese.

Cooking Method for Butternut Squash Risotto

1. In a large skillet, heat 2 tbsp butter and 1 tbsp olive oil over medium. Sauté onion until translucent, about 3 min.
2. Add garlic, herbs, and rice. Toast rice, stirring constantly, 2 min until fragrant and edges look translucent.
3. Deglaze with wine or ½ cup broth, scraping up any browned bits, until mostly absorbed.
4. Add warm broth, 1 cup at a time, letting rice absorb liquid before each addition; stir gently after each pour.
5. After 15–20 minutes, taste rice for doneness it should be creamy but have slight bite. Gently stir in roasted squash.
6. If risotto is too thick, add extra warm broth to loosen. Stir in Parmesan cheese and remaining olive oil/butter. Adjust salt, pepper, and herbs to taste.

Doneness Check for Butternut Squash Risotto

Risotto is done when rice is tender but not mushy and sauce is creamy not soupy nor dry.

Resting for Butternut Squash Risotto

Let sit off heat for 2–3 minutes so flavors meld; top with more herbs and Parmesan before serving.

Pro Tips for Perfect Butternut Squash Risotto

Avoiding Gloppy Risotto

Stir gently and often, add broth gradually, and don’t overcook the rice.

Tool Recommendations

Use a heavy-bottomed skillet for even cooking and a ladle for adding broth.

Storage & Reheating

Risotto is best fresh, but leftovers keep up to 3 days chilled. Reheat with splash of broth for creamy texture.

Flavor Variations for Butternut Squash Risotto

Spicy Twist

Add red pepper flakes or a pinch of cayenne for subtle heat.

Keto/Paleo

Switch to cauliflower rice and creamy coconut milk (skip the cheese).

Global Flavors

• Italian: Top with toasted pine nuts and basil.
• French: Fold in leeks, finish with tarragon, and a dash of Dijon.
• Middle Eastern: Add cumin and finish with toasted pistachios.

Serving Suggestions for Butternut Squash Risotto

Enjoy as a main, with simple arugula salad and toasted baguette, or serve alongside roasted chicken or fish. For wine, try a cool, crisp Pinot Grigio or sparkling water with lemon.

FAQs for Butternut Squash Risotto

Can I use frozen squash?
Yes—thaw and roast slightly longer for best texture.

How do I rescue thick, sticky risotto?
Add a splash of warm broth or cream and stir gently until loosened.

Is it safe for kids or pregnant women?
Skip unpasteurized cheese and use alcohol-free broth when needed.

Conclusion

Butternut Squash Risotto is your ticket to creamy, flavor-filled comfort that feels elevated but comes together simply. Whether cozying up with family or wowing at a dinner party, this dish is bound to join your favorites. For more inspired classics, visit dishfoody.com and try our Cheesy Pumpkin Pasta Bake for a fusion twist next!

Butternut Squash Risotto

Print Recipe

This Butternut Squash Risotto is creamy, rich, and full of autumn flavor. Tender Arborio rice is simmered slowly with roasted squash, Parmesan, and a hint of sage for the ultimate cozy meal.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 35 mins
• Total Time: 50 mins
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 small butternut squash (about 2 lbs), peeled and diced
• 2 tbsp olive oil
• 4 cups vegetable broth, warmed
• 1 tbsp butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh sage, chopped (or 1 tsp dried)
• Salt and black pepper, to taste
• Extra Parmesan and sage leaves for garnish

Instructions

• 1. Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
• 2. In a large saucepan, heat butter over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute longer.
• 3. Stir in Arborio rice and cook for 1–2 minutes to lightly toast.
• 4. Add white wine and cook until mostly absorbed.
• 5. Add warm broth one ladle at a time, stirring frequently. Allow each addition to absorb before adding more.
• 6. Once the rice is creamy and al dente (about 20 minutes), stir in the roasted squash and Parmesan cheese.
• 7. Season with salt, pepper, and sage. Garnish with extra cheese and sage leaves before serving.

Notes

• Use homemade vegetable stock for extra depth of flavor.
• If you prefer a creamier texture, stir in a splash of cream or a knob of butter at the end.
• This risotto pairs beautifully with roasted chicken or a crisp green salad.

Nutrition

• Serving Size: 1 bowl
• Calories: 410
• Sugar: 6g
• Sodium: 580mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 4g
• Protein: 11g
• Cholesterol: 20mg

Keywords: butternut squash risotto, fall comfort food, creamy rice, vegetarian dinner, parmesan risotto