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Butternut Squash Risotto

Butternut Squash Risotto

Experience the creamy, comforting flavors of Butternut Squash Risotto, a perfect blend of tender roasted squash and silky Arborio rice. This easy-to-make dish balances rich, savory ingredients with the natural sweetness of fall’s favorite squash, making it ideal for cozy nights or special gatherings. Adaptable for various diets, this elegant recipe promises a luscious and wholesome meal that satisfies every time.

  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Rice and Broth

  • 1 ½ cups Arborio rice
  • 4–5 cups warm vegetable or chicken broth

Vegetables and Aromatics

  • 1 medium butternut squash (peeled, seeded, and diced into 1-inch cubes)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced

Liquids

  • ½ cup dry white wine

Fats and Cheese

  • 3 tablespoons butter or olive oil (plus additional for roasting squash)
  • ⅔ cup freshly grated Parmesan cheese

Herbs and Seasoning

  • Salt and freshly ground black pepper, to taste
  • Fresh sage or thyme leaves, chopped (about 1 tablespoon)

Instructions

  1. Prepare the Squash: Peel, seed, and dice the butternut squash into bite-sized cubes. Toss with a drizzle of olive oil, salt, and pepper, then roast in a preheated oven at 400°F (200°C) for 25-30 minutes until tender and caramelized.
  2. Sauté Aromatics: In a large skillet or saucepan, heat butter or olive oil over medium heat. Add finely chopped onion and minced garlic, cooking gently until translucent and fragrant without browning.
  3. Toast the Rice: Stir in the Arborio rice and cook for 1-2 minutes, stirring frequently, until the edges become translucent but the center remains opaque.
  4. Deglaze with Wine: Pour in the dry white wine and stir constantly until the liquid evaporates, adding brightness and depth to the dish.
  5. Gradually Add Broth: Ladle warm broth into the rice one cup at a time. Stir frequently, allowing the rice to absorb the liquid before adding more. Continue until the rice is tender and has a creamy texture, about 18-20 minutes.
  6. Combine and Finish: Fold in the roasted butternut squash, freshly grated Parmesan cheese, and an additional knob of butter. Adjust seasoning with salt and pepper and stir in fresh herbs for an aromatic finish.

Notes

  • Keep broth warm to ensure even cooking and best texture.
  • Stir often to release starch from rice, creating the creamy risotto consistency.
  • Use freshly grated Parmesan cheese for optimal flavor and smooth melting.
  • Be patient: slow cooking yields perfect tenderness and creaminess.
  • Roasting the squash deepens its natural sweetness and adds caramelized richness.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Roasting and Stovetop Cooking
  • Cuisine: Italian
  • Diet: Gluten Free (with proper broth and substitutions)

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 5 g
  • Sodium: 450 mg
  • Fat: 12 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 4 g
  • Protein: 9 g
  • Cholesterol: 25 mg

Keywords: Butternut Squash Risotto, creamy risotto, fall recipe, vegetarian risotto, gluten free, comfort food, Arborio rice, roasted squash