Butternut Squash Risotto Recipe

This creamy, golden-hued Butternut Squash Risotto brings together the sweet earthiness of butternut squash and the comforting silkiness of classic Italian risotto. Whether you’re looking to impress guests or just treat yourself to something cozy, this dish shines with autumnal flavor, restaurant-worthy texture, and a pop of color that always sparks a little joy on the dinner table. From the very first spoonful, you’ll notice how the gently cooked squash melts into the creamy rice, while fresh herbs and a sprinkle of cheese deliver a uniquely craveable finish you’ll want to recreate all season long. There’s a reason Butternut Squash Risotto is a beloved favorite in my own kitchen!

Ingredients You’ll Need

The ingredients here are beautifully simple, yet each one is hand-picked for its role in flavor, creaminess, or color. Don’t be tempted to skimp: each of these plays a supporting part in making this Butternut Squash Risotto absolutely irresistible.

• Extra-virgin olive oil: Provides a fruity, rich base for sautéing your aromatics and veggies.
• Yellow onion: Brings a gentle sweetness that forms the backbone of the risotto’s flavor.
• Sea salt: Essential for seasoning and amplifying every other ingredient’s taste.
• Freshly ground black pepper: Adds a subtle kick of heat and depth.
• Butternut squash: The star of the recipe, adding nutty sweetness and a creamy texture when cooked down.
• Garlic: Lends a robust aromatic dimension to balance the sweetness of the squash.
• Minced rosemary or sage: Fresh herbs lift the flavors with their piney, woodsy notes—I adore using whichever is in season.
• Arborio rice: This short-grain rice is ideal for risotto because it releases creamy starches as it cooks, making the base irresistibly silky.
• Dry white wine: Brings acidity, brightness, and a professional touch; don’t skip it if you can!
• Warmed vegetable broth: Deepens flavor and keeps the risotto tender without overwhelming the delicate squash.
• Chopped parsley or small sage leaves (optional): Add pops of freshness and color right before serving.
• Grated pecorino or Parmesan cheese (optional): For a salty, savory finish that ties everything together beautifully.

How to Make Butternut Squash Risotto

Step 1: Sauté the Aromatics and Squash

Start by heating the extra-virgin olive oil in a large skillet over medium heat. Add the chopped onion, a sprinkle of sea salt, and a twist or two of freshly ground black pepper. Cook for 2 to 3 minutes, just until the onion turns translucent and fragrant. Next, toss in your vibrant butternut squash cubes and cook for another 6 to 8 minutes. Stir frequently—the squash should begin to soften and take on just a hint of golden color. This early roasting builds the foundational flavor for your Butternut Squash Risotto.

Step 2: Layer in the Flavors

Now, stir in the garlic, rosemary (or sage), and Arborio rice. Let this mixture cook for about a minute, stirring until the rice is well coated and the herbs release their fragrance. Pour in the dry white wine—it’ll sizzle and steam as it hits the pan! Stir constantly for 1 to 3 minutes or until the wine is absorbed, which imparts brightness and depth to your risotto base.

Step 3: The Creamy Secret—Adding Broth Gradually

This is where the magic happens and Butternut Squash Risotto gets its signature texture. Begin adding your warmed vegetable broth about 3/4 cup at a time. After each addition, stir slowly and patiently until the liquid is nearly absorbed before pouring in the next batch. This step-by-step approach encourages the rice to release its starches and ensure a creamy consistency without any heavy cream. Continue this soothing process until your squash is tender and the rice is soft and creamy, with just a hint of bite—typically around 18 to 22 minutes total.

Step 4: Taste, Garnish, and Serve

Once your Butternut Squash Risotto is silky and luscious, taste and adjust seasoning with extra sea salt or black pepper if needed. For a final flourish, sprinkle on chopped parsley or small sage leaves, and shower the top with freshly grated pecorino or Parmesan cheese if you’re feeling indulgent. Serve immediately while everything is at its creamy, dreamy best.

How to Serve Butternut Squash Risotto

Garnishes

When it comes to finishing touches, a little goes a long way. I love to sprinkle mine with freshly chopped parsley or small, delicate sage leaves for a bright herbaceous pop. A generous grating of Parmesan or Pecorino on top adds an extra layer of savory depth—while edible flowers or toasted pine nuts can make your Butternut Squash Risotto look straight off a restaurant menu!

Side Dishes

This risotto is rich and satisfying on its own, but it also plays nicely with light, crisp sides. Try serving it alongside a simple arugula salad with a tangy vinaigrette, roasted Brussels sprouts, or a plate of garlicky sautéed greens. If you’re feeling fancy, a glass of the same white wine used in cooking makes for a toast-worthy pairing.

Creative Ways to Present

For an elegant dinner party, consider serving your Butternut Squash Risotto in individual bowls with a swirl of herb oil or a scattering of toasted seeds. Hollowed-out miniature squashes make adorable edible bowls, or you can present the risotto family-style in a brightly colored serving dish for cozy gatherings.

Make Ahead and Storage

Storing Leftovers

If you have any Butternut Squash Risotto left (lucky you!), store it in an airtight container in the fridge. It will keep beautifully for up to 3 days, ready for a quick lunch or comforting snack.

Freezing

While risotto is always best fresh, you can freeze leftovers if needed. Place cooled risotto in a freezer-safe container or bag, pressing out excess air. Thaw in the refrigerator overnight before reheating and stirring well to restore its creaminess.

Reheating

Warm your risotto gently on the stove over low heat, adding a splash of vegetable broth or water to revive the texture. Stir constantly until heated through, and finish with a fresh sprinkle of cheese and herbs to reclaim that just-cooked flavor.

FAQs

Can I make Butternut Squash Risotto vegan?

Absolutely! Simply skip the cheese or swap it for a vegan parmesan. Double-check that your wine is vegan-friendly, and you’ll still enjoy all the creamy, comforting goodness in every bite.

Do I have to stir constantly while making risotto?

While frequent stirring helps achieve risotto’s signature creaminess, you don’t have to be glued to the stove. Stir thoroughly after each broth addition and give it a good stir every couple of minutes for the best results without fussing too much.

Can I use a different type of rice?

Arborio rice is traditional, but you can also use Carnaroli or Vialone Nano if you find them—they all yield a lovely creamy texture. Avoid long-grain rice, which won’t give you the creamy consistency that’s so key to Butternut Squash Risotto.

What if I don’t have white wine?

No problem! You can simply skip it, or add a splash of extra broth and a squeeze of fresh lemon juice for a touch of acidity. The finished dish will still be deliciously satisfying.

Is Butternut Squash Risotto good as leftovers?

Yes, it reheats better than you might expect! While it won’t be quite as al dente as when first served, a splash of broth and a little stirring will bring back much of its original creaminess and flavor—just like magic.

Final Thoughts

There’s something irresistibly inviting about a bowl of creamy, golden Butternut Squash Risotto—the way it fills the kitchen with comfort and turns a simple night in into something special. I hope you give this recipe a try and discover just how rewarding, flavorful, and fun homemade risotto can be. Happy cooking, and enjoy every spoonful!

Print