Butternut squash risotto has become a regular in my kitchen because it’s comforting and straightforward to make. I appreciate how the creamy texture of the risotto pairs with the subtle sweetness of the squash, creating a balanced dish that feels both hearty and elegant. The aroma of sautéed onions and toasted rice simmering in broth fills the kitchen with a warm, inviting scent that’s hard to resist.

I often serve this risotto as a main course for a cozy dinner or alongside roasted meats for a special occasion. The tender chunks of squash add a pleasant bite, while the Parmesan cheese brings a savory depth that rounds out the flavor. It’s a dish that feels like a treat but comes together with basic ingredients and simple steps.

The texture is key here — the rice should be creamy and just tender, not mushy, with the squash soft but still holding its shape. This recipe is reliable and forgiving, making it a go-to when I want a satisfying meal without fuss.

Quick Facts

Why You’ll Love It

This butternut squash risotto is a perfect blend of creamy texture and natural sweetness, making it a comforting yet refined dish. It’s ideal for weeknight dinners or when you want to impress without complicated steps.

• Reliable weeknight option
• Minimal ingredients
• Rich, crowd-pleasing flavor
• Scales well for guests

Ingredients

Gathering the right ingredients is key to a successful risotto. You’ll need Arborio rice for that creamy texture, fresh butternut squash for sweetness, and good-quality broth to infuse flavor. Parmesan cheese and a touch of butter finish the dish with richness and depth.

• 1 small butternut squash (about 1 to 1.5 pounds), peeled and diced into 1/2-inch cubes
• 4 cups low-sodium vegetable or chicken broth
• 2 tablespoons olive oil, divided
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine (optional)
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper, to taste
• Fresh sage or thyme leaves (optional, for garnish)

Step-by-Step Instructions

Follow these steps carefully to develop the creamy texture and layered flavors that make this risotto special. Stirring regularly and adding broth gradually are essential for a perfect result.

1. Preheat oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized. Set aside.
2. In a medium saucepan, warm the broth over low heat and keep it simmering gently.
3. In a large skillet or wide saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
4. Add the Arborio rice to the pan and stir to coat the grains with oil. Toast the rice for 1-2 minutes until edges look translucent but center is still opaque.
5. If using, pour in the white wine and stir until mostly absorbed by the rice.
6. Begin adding the warm broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes, until the rice is creamy and just tender.
7. Stir in the roasted butternut squash, butter, and Parmesan cheese. Adjust seasoning with salt and pepper.
8. Remove from heat and let the risotto rest for 2 minutes. Garnish with fresh sage or thyme if desired before serving.

Chef Tips

Here are some tips to ensure your risotto turns out creamy and flavorful every time. Paying attention to texture and seasoning will make a big difference.

• Use warm broth to keep the cooking temperature steady.
• Stir frequently but gently to release rice starch without breaking grains.
• Don’t rush adding broth; gradual absorption is key to creaminess.
• Taste rice near the end to check doneness; it should be tender with a slight bite.
• Roast the squash ahead of time to deepen its flavor.
• Finish with butter and cheese off the heat for a smooth texture.

Substitutions

If you don’t have some ingredients on hand, here are practical substitutions that won’t compromise the dish’s integrity.

• Use canned pumpkin puree instead of roasted butternut squash for a smoother texture.
• Swap Arborio rice with Carnaroli or Vialone Nano rice if available.
• Replace white wine with an equal amount of broth or a splash of white grape juice.
• Use vegan butter and nutritional yeast to make it dairy-free.
• Chicken broth can be replaced with vegetable broth for a vegetarian version.

Storage & Reheating

Storing risotto properly helps maintain its texture and flavor for leftovers. Follow these guidelines to enjoy it later without losing quality.

• Cool risotto to room temperature before refrigerating.
• Store in an airtight container for up to 3 days in the fridge.
• Reheat gently on the stove with a splash of broth or water to loosen texture.
• Avoid microwaving without adding liquid, as it can dry out the risotto.

Perfect Pairings

Pair this butternut squash risotto with complementary dishes and drinks to create a well-rounded meal.

• Light-bodied white wine like Pinot Grigio or Sauvignon Blanc
• Simple green salad with lemon vinaigrette
• Roasted chicken or pork tenderloin
• Steamed or sautéed green vegetables such as spinach or asparagus

FAQs

Here are answers to common questions about making and serving butternut squash risotto.

Nutritional Note

This risotto provides a moderate amount of carbohydrates and fat, primarily from rice, butter, and cheese, along with vitamins and fiber from butternut squash. Portion control is recommended for balanced meals.