Butternut Squash Risotto

There’s something undeniably special about a perfectly creamy, comforting bowl of Butternut Squash Risotto, especially as the seasons begin to turn. The sweet, earthy notes of roasted butternut squash meld beautifully with the rich, velvety texture of Arborio rice, creating a dish that feels both elegant and deeply satisfying. This recipe brings a touch of Italian warmth right to your kitchen table.

It’s the kind of meal that’s perfect for a relaxed Sunday dinner or even a special weeknight treat when you want something a little more elevated without a lot of fuss. Many find this Butternut Squash Risotto to be a wonderful way to impress guests, or simply to enjoy a moment of cozy indulgence.

Why I Love This Recipe

I adore this Butternut Squash Risotto for so many reasons! It’s surprisingly straightforward to prepare. That really makes it a fantastic option for busy evenings.

The combo of sweet roasted squash, creamy rice, and fragrant sage is pure comfort. It feels like a restaurant-quality meal. This dish truly is made right at home.

Butternut Squash Risotto Ingredients

The magic of this Butternut Squash Risotto truly lies in the harmonious blend of simple, wholesome ingredients. They combine to create something extraordinary. Each component plays a vital role. It builds that signature creamy texture and delightful flavor profile.

Core Ingredients:

• Butternut Squash: This is the star. It provides natural sweetness and beautiful color. Roasting it first deepens its flavor. It also tenderizes it perfectly.
• Arborio Rice: This short-grain Italian rice is essential. It’s key for risotto. Its high starch content releases as it cooks. This creates that wonderfully creamy, luscious texture. You won’t need heavy cream!
• Vegetable or Chicken Broth: This is the liquid base. It cooks the rice. It also infuses it with flavor. Keeping it warm is key. It aids a smooth cooking process.
• Shallot: It offers a delicate, sweet onion flavor. This forms a subtle aromatic foundation for the dish.
• Unsalted Butter: This adds richness. It also helps create a silky smooth finish.
• Dry White Wine: This is crucial for deglazing the pan. It adds a layer of acidity. This brightens the overall flavor. It balances the squash’s sweetness.
• Parmesan Cheese: This brings a salty, nutty depth. It contributes to the creamy finish too.
• Fresh Sage: Its earthy, slightly peppery aroma is wonderful. Its flavor is a classic pairing with butternut squash.

Substitutions and Tips:

For a dairy-free version, try good quality olive oil or vegan butter. You can also use nutritional yeast. Or, use a dairy-free Parmesan alternative. If you don’t have shallots, a finely minced yellow onion works well. It will have a slightly stronger flavor, though. For an extra flavor boost, consider red pepper flakes. Add them with the shallots. A splash of lemon juice at the end is also great. Remember, exact quantities are in the printable recipe card below!

How to Make Butternut Squash Risotto

Roast the Butternut Squash

Preheat your oven to 400°F (200°C).

On a baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper.

Roast for 20-25 minutes. Aim for tender squash with lightly caramelized edges.

Prepare the Broth

While squash roasts, pour your broth into a saucepan.

Bring it to a gentle simmer over low heat. Keep it warm throughout the process.

This warm broth is key to creamy risotto texture.

Sauté Aromatics and Rice

In a large, heavy-bottomed pot, melt butter over medium heat.

Add the finely chopped shallot and cook until soft, about 2-3 minutes.

Add Arborio rice. Stir constantly for 1 minute.

You want the rice edges to look translucent.

This helps them absorb liquid evenly.

Deglaze with Wine

Pour the white wine into the pot.

Continue stirring until the wine is completely absorbed by the rice.

The Gradual Broth Addition

Start adding warm broth, one ladleful at a time.

Stir frequently. Wait until broth is almost absorbed before adding more.

This patient process builds creamy consistency.

This step usually takes 20-25 minutes.

Keep stirring to release starch from the rice.

Finishing the Butternut Squash Risotto

The risotto is ready when rice is tender. It should still have a slight bite.

The overall texture should be wonderfully creamy.

Remove the pot from the heat.

Gently fold in the roasted butternut squash cubes.

Stir in the remaining butter, Parmesan cheese, and fresh sage.

Add a pinch of nutmeg for warmth.

Taste and season with salt and pepper as needed.

Serve your delicious Butternut Squash Risotto immediately.

How to Store Butternut Squash Risotto

Once cooled, leftover Butternut Squash Risotto can be stored. Use an airtight container in the refrigerator. It keeps well for up to 2-3 days. Expect it to thicken considerably as it cools.

Tips for Success

• Always keep your broth warm. Cold broth can shock the rice. This hinders creaminess.
• Stirring is your friend! Frequent stirring releases starch. This creates that signature creamy texture.
• Don’t rush the broth addition. Patience truly yields the best results.
• Taste and adjust seasoning at the very end. Cheese and broth add saltiness.

Kitchen Tools You’ll Need

Gathering the right tools makes all the difference. Here’s what you’ll need for this butternut squash delight:

• Baking sheet (for roasting squash)
• Medium saucepan (for broth)
• Large, heavy-bottomed pot or Dutch oven (for risotto)
• Ladle
• Sharp knife and cutting board
• Measuring cups and spoons

Serving Suggestions

Elevate your Butternut Squash Risotto experience. Here are a few simple ideas:

• Garnish with extra fresh sage leaves. Also add a sprinkle of Parmesan.
• Serve with a crisp green salad. Use a light vinaigrette dressing.
• A glass of the same white wine you used in the recipe pairs beautifully.
• For added texture, top with toasted pumpkin seeds or walnuts.

Frequently Asked Questions

Can I make Butternut Squash Risotto ahead of time?

While it’s best served fresh, you can partially prep the risotto. Cook the rice until almost al dente. Then spread it on a baking sheet to cool quickly. You can store it in the fridge for a day. Finish it by reheating with more broth. Stir in the squash and finishing ingredients.

What kind of wine is best for this risotto?

A dry white wine like Sauvignon Blanc works wonderfully. Pinot Grigio or a dry Vermouth are also great choices. The wine adds crucial acidity. This balances squash sweetness and dish richness. If you don’t want wine, use extra broth. Add a squeeze of lemon juice instead.

How do I get my risotto extra creamy?

Creaminess comes from the Arborio rice starch. Stir frequently. Add warm broth gradually. Ensure each addition is absorbed. Finishing with butter and Parmesan cheese at the end also helps. These steps create that luxurious, creamy texture in your Butternut Squash Risotto.

Print