Butternut Squash Risotto is a dish I come back to again and again, especially during fall and winter. It’s creamy, comforting, and surprisingly simple to make.
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Butternut Squash Risotto Recipe
Butternut Squash Risotto is a popular autumn-inspired Italian-style dish. It combines the natural sweetness of roasted squash with creamy, slow-cooked Arborio rice.
This creamy, comforting dish is popular in autumn and winter. The dish is often served as a main course or an elegant side. It’s smooth, creamy, delicious, and nutritious.
The risotto pairs well with fresh salads like arugula with pomegranate, Brussels sprouts salad, or pear salad. Roasted vegetables such as Brussels sprouts, cauliflower, or beets add earthy flavors and texture to the meal.
Crusty bread or focaccia complements the creamy risotto, while grilled chicken, pork, or fish makes it heartier. You can pair this dish with a dessert, like a light apple crumble.
Here’s how to make the butternut squash risotto:
Butternut Squash Risotto
Nutrition
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 cup Arborio rice
- 1 ½ cups diced butternut squash peeled
- ½ cup dry white wine optional – use more broth if omitting
- 4 cups vegetable broth warmed
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh thyme or parsley optional, for garnish
Instructions
- In a large saucepan, heat the olive oil and butter over medium heat. Add onion and cook until soft (about 3–4 minutes). Stir in garlic and cook 1 more minute.
- Add Arborio rice to the pan. Stir for 1–2 minutes until the grains are translucent around the edges.
- Pour in the white wine (if using) and stir until mostly absorbed.
- Add diced butternut squash and 1 cup of warm broth. Stir frequently, letting the rice absorb most of the liquid before adding more. Continue adding broth gradually, stirring often, until the rice is creamy and the squash is tender (about 25–30 minutes).
- Stir in Parmesan cheese, and season with salt and pepper to taste. Let it rest for 2–3 minutes before serving.
- Top with extra cheese and herbs if desired. Serve hot.
Notes
- Add a handful of spinach or peas at the end for color and nutrients.
- Reheat the leftovers gently with a splash of broth or water.
Variations
Butternut Squash Risotto has many variations with different cooking methods, ingredients, and flavor additions.
- Vegan Version uses vegetable broth and plant-based alternatives like vegan Parmesan and miso for umami depth.
- Oven-baked Risotto uses short-grain brown rice instead of white Arborio. The rice and broth are baked in the oven with roasted butternut squash. It is enriched with butter, Parmesan, and topped with crispy fried sage for texture.
- Creamy Version roasts the butternut squash and blends half of it into the risotto for creaminess, then adds the rest as chunks for texture. This can be done either on the stovetop or in the oven.
- Herb and Spice Variations include adding fresh thyme, smoked paprika, or a mix of sage and rosemary to enhance the aromatic profile of the dish.