If you are looking for a comforting dish that feels like a warm hug in a bowl, this Butternut Squash Risotto Recipe is exactly what you need. Silky, creamy, and infused with the subtle sweetness of roasted butternut squash, this dish is a perfect balance of rich flavors and velvety texture. Whether you’re cooking for a cozy dinner or want to impress your guests with something special, this risotto embraces classic Italian comfort with a delightful autumn twist. Trust me, once you try this recipe, it will quickly become one of your favorite go-to meals.
Ingredients You’ll Need
These ingredients are wonderfully simple, yet each one plays a crucial role in delivering the rich and creamy texture, plus the delicate sweet and savory flavors that make this dish shine. From the tender butternut squash to the fragrant garlic and sharp Parmesan, every item helps bring this Butternut Squash Risotto Recipe to life.
- Butternut squash (1 ½ cups peeled and cubed): Adds natural sweetness and a smooth, velvety base when pureed.
- Vegetable broth (8 ½ cups, divided): Keeps the risotto moist and infuses it with savory depth.
- Milk (¾ cup): Enhances creaminess without overpowering the lightness of the squash.
- Garlic cloves (4, divided): Provides a warm, aromatic foundation to complement the squash.
- Unsalted butter (2 tablespoons): For richness and to perfectly sauté the onions.
- Onion (1 cup diced): Offers a subtle sweetness and texture contrast when softened.
- Arborio rice (1 ½ cups): The star grain that develops the signature creamy texture of risotto.
- Parmesan cheese (½ cup grated): Adds savory, nutty notes and enhances the dish’s richness.
- Ground nutmeg (¼ teaspoon): Brings a gentle warmth that pairs beautifully with the squash.
- Black pepper (1 teaspoon): Gives a mild spicy kick that balances the dish.
- Salt (½ teaspoon): Enhances and ties all the flavors together.
How to Make Butternut Squash Risotto Recipe
Step 1: Cook the Butternut Squash
Start by placing the cubed butternut squash, half a cup of vegetable broth, the milk, and two peeled garlic cloves into a large pot. Bring everything to a boil over high heat, then lower the heat to medium and let it cook until the squash is fork tender, which usually takes about 20 minutes. This step softens the squash and infuses the liquid with its sweet, comforting flavor, setting the stage for a rich puree.
Step 2: Prepare the Broth
While the squash is cooking, bring the remaining 8 cups of vegetable broth to a gentle boil in another large pot. Keeping your broth hot is essential for classic risotto’s creamy texture as it allows the rice to cook evenly and absorb that wonderful savory flavor slowly.
Step 3: Sauté the Aromatics and Toast the Rice
In a large skillet over medium heat, melt the butter until shimmering. Toss in the diced onion and sauté until it’s translucent and fragrant, about 3 to 5 minutes. Add the remaining 2 minced garlic cloves and cook for another 1 to 2 minutes to release their aroma. Then stir in the Arborio rice, toasting it for 2 to 3 minutes so each grain is coated in butter and slightly warmed. This step gives the rice a lovely nutty flavor and prepares it to soak up the broth beautifully.
Step 4: Gradually Add Broth and Stir
Now comes the heart of risotto-making: adding the boiling broth one cup at a time. Pour in the first cup and stir the rice until the liquid is absorbed, then slowly add the next cup. Continue this process patiently, stirring regularly—remember, this is what releases the rice’s starch and creates that irresistible creamy consistency. Keep going until all the broth is incorporated, and your rice is perfectly tender but still has a slight bite to it.
Step 5: Incorporate Parmesan Cheese
Once your risotto has thickened and the rice is just right, stir in the grated Parmesan cheese. This addition adds a rich, savory depth that elevates the dish and helps bind everything together with a silky texture.
Step 6: Puree and Combine the Butternut Squash
By now, your butternut squash should be tender and ready. Add ground nutmeg, salt, and black pepper to the pot with the cooked squash, milk, broth, and garlic. Carefully transfer this mixture to a blender or food processor and puree until smooth. Then, pour the luscious squash puree into the risotto and stir gently to combine. This step transforms the risotto into a luxurious, creamy masterpiece bursting with the flavors of autumn.
Step 7: Simmer and Serve
Lower the heat to a gentle simmer and let the risotto absorb the squash puree for 5 to 10 minutes. This timer allows the flavors to marry beautifully and ensures the perfect consistency. Serve the Butternut Squash Risotto Recipe immediately while it’s warm and cozy—you won’t want to wait once you get a taste!
How to Serve Butternut Squash Risotto Recipe
Garnishes
A simple sprinkle of extra grated Parmesan cheese or freshly chopped parsley adds a pop of color and fresh flavor. A drizzle of good-quality olive oil or a few toasted pine nuts can provide a delightful touch of richness and crunch, making every bite exciting and texturally dynamic.
Side Dishes
This risotto pairs beautifully with light sides like a crisp green salad tossed with lemon vinaigrette or roasted seasonal vegetables such as Brussels sprouts or asparagus. If you’re looking for something heartier, pan-seared chicken or a simply grilled fish can round out your meal perfectly without overshadowing the risotto’s delicate flavors.
Creative Ways to Present
For a dinner party, consider serving the risotto in individual shallow bowls and topping each portion with a small sage leaf fried in butter—it adds an elegant aroma and lovely presentation. You can also pipe the risotto into hollowed-out butternut squash shells for a charming autumn-inspired look that will impress your guests visually and gastronomically!
Make Ahead and Storage
Storing Leftovers
Cool any leftover butternut squash risotto to room temperature, then transfer it to an airtight container. It keeps well in the refrigerator for up to 3 days. Because risotto thickens as it sits, make sure to stir it occasionally when reheating to bring back its creamy texture.
Freezing
Freezing risotto is possible, but it can alter the texture slightly. If you choose to freeze it, use a freezer-safe container and consume within 1 to 2 months. When thawing, do so slowly in the fridge overnight and reheat gently with a splash of broth or milk to restore creaminess.
Reheating
The best way to reheat your Butternut Squash Risotto Recipe is gently on the stove over low heat. Add a little warm vegetable broth or milk to loosen it up and stir frequently until heated through. Avoid using a microwave as it can dry out the risotto and reduce the pleasant creaminess.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! Using chicken broth will add a richer, more savory flavor to the risotto. Just keep in mind that it will slightly change the flavor profile from the original vegetarian version, but it’s still delicious.
Is it possible to make this risotto vegan?
Yes! Substitute the butter with olive oil and use a vegan Parmesan alternative, or nutritional yeast for a cheesy flavor. Also, swap the milk with any plant-based milk like almond or oat milk for that creamy texture.
How do I know when the risotto rice is perfectly cooked?
The arborio rice should be tender but still have a slight firmness or bite to the center, often called al dente. It shouldn’t be mushy; keep tasting as you add broth to check doneness.
Can I prepare parts of the Butternut Squash Risotto Recipe in advance?
You can prepare and puree the butternut squash ahead of time and refrigerate it for up to 2 days. When ready to cook, toast and cook the rice and gently fold in the squash puree just before serving for a fresh homemade touch.
What wines pair well with this risotto?
Light to medium-bodied white wines like Pinot Grigio, Chardonnay, or Sauvignon Blanc complement the creamy texture and subtle sweetness of this risotto beautifully. For red wine lovers, a light Pinot Noir can also be a lovely match.
Final Thoughts
This Butternut Squash Risotto Recipe is truly a celebration of simple yet elegant comfort food. It invites you to slow down and enjoy rich, layered flavors with every creamy spoonful. Whether you’re making it for a weeknight treat or a special occasion, it’s a dish that warms both the kitchen and the heart. I really hope you give it a try and fall in love with it as much as I have!
Print
Butternut Squash Risotto Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A creamy and comforting Butternut Squash Risotto that blends tender roasted squash puree with rich arborio rice cooked slowly in vegetable broth, finished with parmesan cheese and a touch of nutmeg. This vegetarian stovetop dish is perfect for a cozy dinner or special occasion.
Ingredients
Squash Puree
- 1 ½ cups butternut squash (peeled and cubed)
- ½ cup vegetable broth
- ¾ cup milk
- 2 cloves garlic (peeled)
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 teaspoon black pepper
Risotto
- 8 cups vegetable broth
- 2 tablespoons unsalted butter
- 1 cup onion (diced)
- 2 cloves garlic (minced)
- 1 ½ cups arborio rice
- ½ cup parmesan cheese (grated)
Instructions
- Cook the squash: In a large pot, combine butternut squash, ½ cup vegetable broth, milk, and 2 cloves peeled garlic. Bring to a boil over high heat, then reduce heat to medium and simmer for about 20 minutes, or until the squash is fork tender.
- Prepare broth: While the squash cooks, bring the remaining 8 cups of vegetable broth to a boil in a separate large pot to keep it hot for the risotto.
- Sauté aromatics: In a large skillet over medium heat, melt unsalted butter. Add diced onion and sauté for 3-5 minutes until translucent. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Toast rice: Add the arborio rice to the skillet with the onions and garlic, stirring constantly, to toast lightly for 2-3 minutes. This helps release the rice’s starch for a creamy texture.
- Add broth gradually: Begin adding the hot vegetable broth to the rice one cup at a time, stirring continuously. Wait until each cup of broth is fully absorbed before adding the next. Continue this process until the rice is creamy and cooked to al dente texture.
- Incorporate cheese: Stir grated parmesan cheese into the cooked risotto to add richness and depth of flavor.
- Puree squash: Once the squash is tender, add nutmeg, salt, and pepper to the squash mixture. Pour it into a blender or food processor and puree until smooth.
- Combine and simmer: Stir the pureed butternut squash into the risotto. Reduce heat to low and simmer gently for 5-10 minutes, allowing the flavors to meld and the puree to be absorbed.
- Serve: Remove from heat and serve the risotto immediately for the best creamy texture and flavor.
Notes
- Use fresh vegetable broth for the best flavor, but low-sodium broth can be used to control saltiness.
- Stirring continuously while adding broth helps release starch from the rice, resulting in a creamy risotto.
- Feel free to substitute parmesan with a vegetarian hard cheese if desired.
- This risotto is best enjoyed fresh but can be gently reheated with additional broth or milk.
- To make this dish vegan, substitute butter with olive oil and use a dairy-free cheese alternative or omit cheese.
