Whenever the cozy flavors of autumn call for something truly special, this Butternut Squash Risotto answers with creamy richness and a perfect touch of sweetness. This dish combines tender cubes of butternut squash with the luscious texture of Arborio rice, gently cooked to al dente silkiness. Each spoonful offers a comforting medley of buttery, cheesy goodness balanced by the subtle warmth of garlic and sage. It’s the kind of recipe that makes any night feel like a celebration, inviting you to slow down and savor every bite.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the way each ingredient plays a vital role, whether it’s building flavor, adding creaminess, or painting the dish with vibrant color. Here’s everything you will need to create your own idyllic Butternut Squash Risotto in your kitchen.
- Butternut squash (1 small, about 2 cups cubed): Fresh, sweet, and tender, this is the star that brings natural sweetness and a stunning orange hue.
- Vegetable broth (4 cups): Keeps the risotto moist and infuses it with gentle, savory flavor as it simmers.
- Arborio rice (1 cup): The secret to that creamy, delicate risotto texture thanks to its high starch content.
- Onion (1 small, finely chopped): Adds a sweet and savory base that rounds out the flavor profile.
- Garlic (2 cloves, minced): Provides an aromatic punch that lifts the whole dish.
- Dry white wine (1/2 cup): Adds depth and a subtle acidity that brightens the richness.
- Unsalted butter (3 tablespoons): Delivers extra creaminess and helps blend flavors harmoniously.
- Grated Parmesan cheese (1/2 cup): A nutty, salty finish that makes every bite irresistible.
- Olive oil (2 tablespoons): Offers a fruity undertone and aids in sautéing the onions and garlic beautifully.
- Salt to taste: Essential to balance and bring out the full range of flavors.
- Black pepper to taste: Adds just the right amount of warmth and subtle heat.
- Fresh sage leaves (optional, finely chopped): A herbaceous, fragrant garnish that ties everything together naturally.
How to Make Butternut Squash Risotto
Step 1: Prepare Your Ingredients
Start by peeling and seeding the butternut squash before cutting it into small, evenly sized cubes. This ensures it cooks gently and melds with the creamy risotto base without overpowering any bites. Meanwhile, keep your vegetable broth warming on low heat. This careful preparation sets the stage for a perfectly balanced dish.
Step 2: Sauté Onions and Garlic
Heat olive oil and a tablespoon of butter in a heavy-bottomed pot or deep skillet over medium heat. Toss in the chopped onion and sauté until translucent and sweet, which usually takes about 3 to 4 minutes. Adding the minced garlic next releases its aroma and infuses the oil with subtle pungency—stir gently for another minute to prevent any bitterness.
Step 3: Toast the Arborio Rice
Next, add the Arborio rice to the pan, stirring well so each grain gets coated in the buttery, garlicky mixture. Toasting the rice for about 2 minutes brings out a toasty flavor and allows the grains to better absorb liquids later on, helping you achieve that coveted creamy risotto texture.
Step 4: Deglaze with White Wine
Pour in the dry white wine and stir continuously until most of the liquid evaporates. This step adds complexity by introducing a mild acidity that counters the rich butter and cheese, waking up your palate and prepping the rice for the broth absorption.
Step 5: Gradually Add Broth and Stir
Slowly ladle warm vegetable broth into the rice one scoop at a time, stirring often and waiting for each addition to be nearly absorbed before adding the next. This patient method releases the rice’s creamy starches. After about 10 minutes, stir in the cubed butternut squash to let it cook gently within the risotto, marrying its sweetness with the savory base.
Step 6: Finish with Butter and Parmesan
Once your rice is tender yet still slightly firm to the bite (al dente), stir in the remaining butter and grated Parmesan cheese until melted and luxuriously combined. Season with salt and fresh black pepper to taste, then remove from heat to lock in the indulgent flavors.
How to Serve Butternut Squash Risotto
Garnishes
For a final flourish, sprinkle finely chopped fresh sage over the top. Its earthiness perfectly complements the sweet squash and adds a refreshing herbaceous note, creating a feast for both eyes and palate. A light drizzle of good-quality olive oil just before serving can also add a glossy finish and fruity richness.
Side Dishes
This Butternut Squash Risotto pairs beautifully with crisp green salads, roasted vegetables, or even a lightly dressed arugula salad to cut through the creamy richness. For a heartier meal, serve alongside grilled chicken or a simple pan-seared fish to balance texture and flavors.
Creative Ways to Present
Present your risotto in shallow bowls to showcase its creamy consistency and inviting colors. You can also experiment by shaping it in molds for formal dinners or layering with a sprinkle of toasted nuts, like pine nuts or walnuts, to introduce crunch and a contrasting flavor profile. The possibilities are as delightful as the dish itself!
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Butternut Squash Risotto in an airtight container in the refrigerator. It will keep happily for up to 3 days, making it a perfect make-ahead option for busy evenings or leftover lunch treats.
Freezing
The risotto can be frozen, though doing so may change the texture slightly as the rice absorbs moisture differently when thawed. If you choose to freeze it, portion it into freezer-safe containers and consume within one month for best taste. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a splash of vegetable broth or water to loosen the texture and help restore the creamy consistency. Avoid overheating to keep the rice tender and avoid drying out the dish.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! Chicken broth will add an extra layer of savory flavor, making the risotto even richer. Just be mindful of seasoning since chicken broth can be saltier.
Is it possible to make this dish vegan?
Yes! Replace the butter with olive oil or a vegan margarine, and swap Parmesan cheese for nutritional yeast or a plant-based Parmesan alternative to keep it creamy and flavorful.
Should I roast the butternut squash before adding it?
While the recipe works beautifully with raw squash cubes simmered in broth, roasting the squash beforehand caramelizes its natural sugars and adds a more complex, slightly smoky flavor to the risotto.
What type of rice is best for risotto?
Arborio rice is the go-to because its high starch content creates that creamy texture risotto is famous for. Using other types like basmati or jasmine won’t achieve the same luscious result.
Can I prepare this risotto without wine?
Yes, you can skip the white wine if you prefer. Simply replace it with an equal amount of broth. While wine adds acidity and depth, the dish remains delicious and well-balanced without it.
Final Thoughts
If you’re after a comforting dish that feels like a warm hug, give this Butternut Squash Risotto a try. It’s full of personality, easy enough for weeknight dinners, yet special enough to impress your guests. The creamy texture, gentle sweetness, and layered flavors make it a personal favorite that I hope will become part of your fall recipe collection too. Trust me—you won’t regret diving into this bowl of golden goodness.
Print
Butternut Squash Risotto
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy Butternut Squash Risotto is a comforting Italian classic perfect for fall. Featuring tender cubes of butternut squash stirred into creamy Arborio rice cooked slowly in warm vegetable broth, enriched with white wine, butter, and Parmesan cheese. It’s a satisfying, flavorful main course that balances sweet squash with savory cheese and herbs, making it an ideal vegetarian dish for cozy dinners.
Ingredients
Squash and Broth
- 1 small butternut squash (about 2 cups cubed)
- 4 cups vegetable broth
Risotto Base
- 1 cup Arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
Fats and Seasonings
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- Fresh sage leaves (optional, finely chopped for garnish)
Instructions
- Prepare the Squash: Peel, seed, and cut the butternut squash into small cubes, setting them aside for later use in the risotto.
- Heat the Broth: In a large saucepan, warm the vegetable broth over low heat, keeping it hot throughout the cooking process to ensure even cooking of the risotto.
- Sauté Aromatics: In a heavy-bottomed pot or deep skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Toast the Rice: Add the Arborio rice to the pot, stirring well to coat each grain with the oil and butter. Cook for about 2 minutes until the edges of the grains become slightly translucent, which helps build flavor and texture.
- Deglaze with Wine: Pour in the dry white wine and stir continuously until the liquid mostly evaporates, infusing the rice with subtle acidity and depth.
- Add Broth Gradually: Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. This process releases the rice’s starch, creating the creamy risotto texture. After about 10 minutes, incorporate the cubed butternut squash into the pot.
- Continue Cooking Risotto: Keep adding broth and stirring until the rice is tender yet still has a slight bite (al dente), about 18-20 minutes total cooking time, ensuring the squash becomes tender and melds with the rice.
- Finish with Butter and Cheese: Stir in the remaining butter and the grated Parmesan cheese until both melt and combine smoothly into the risotto, enriching its flavor and creaminess.
- Season and Garnish: Taste and season with salt and fresh black pepper. Optionally, sprinkle chopped fresh sage leaves on top before serving for an aromatic, herbaceous finish.
Notes
- For a richer flavor, roast the butternut squash cubes beforehand with olive oil and sage until tender and caramelized before adding to the risotto.
- Use homemade vegetable or chicken broth for the best depth of flavor.
- To make this dish vegan, substitute butter with olive oil or vegan margarine, and replace Parmesan cheese with a plant-based alternative or nutritional yeast.
- Leftovers reheat well; add a splash of broth or water to loosen the texture when warming.
