Butternut Squash Risotto Recipe

I absolutely love this Butternut Squash Risotto Recipe because it brings together the comforting creaminess of a classic risotto with the subtle sweetness and earthy flavor of roasted butternut squash. It’s the kind of dish that feels fancy enough for guests but easy enough for a weeknight dinner. When I first tried making risotto with butternut squash, I discovered how effortlessly the squash tempers the rich, cheesy texture, creating a well-balanced plate that’s truly memorable.

You’ll find that this Butternut Squash Risotto Recipe works beautifully in fall when squash is at its peak, but honestly, it’s such a cozy dish that I make it anytime I want a warm hug on a plate. It’s also wonderfully adaptable, so whether you’re cooking for family or prepping a romantic dinner for two, it hits the spot every time.

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Ingredients You’ll Need

Each ingredient in this Butternut Squash Risotto Recipe plays a key role in layering flavor and texture. Choosing quality staples and knowing a few tricks will really help you bring it all together flawlessly.

• Extra-virgin olive oil: I prefer a good quality one for that fruity, rich base flavor that makes the aroma pop as you soften the onions.
• Yellow onion: Sweet and mild, it builds a gentle foundation without overpowering the squash.
• Sea salt: I use it sparingly at first—you can always add more later as the flavors develop.
• Freshly ground black pepper: Fresh grind here adds a bit of punch and warmth to balance the sweetness.
• Butternut squash: Cut into small, even cubes so they cook evenly and tenderize just right — I like about ¼-inch pieces.
• Garlic cloves: Finely chopped garlic weaves in subtle savory notes without stealing the focus.
• Minced rosemary or sage: Fresh herbs are a must here – they add an aromatic earthiness that turns the risotto next-level.
• Arborio rice: The star of the risotto world. Its high starch content creates that luscious, creamy texture.
• Dry white wine: This adds acidity and complexity. If you’re not into wine, some lemon juice or extra broth works too.
• Vegetable broth: Warmed ahead of time to keep the cooking process smooth and speeds up absorption.
• Chopped parsley or small sage leaves (optional): For a burst of fresh color and aroma at serving time.
• Grated pecorino or Parmesan cheese (optional): Because sometimes more cheese is the answer—and it melts beautifully into the risotto.

Variations

I like to keep this Butternut Squash Risotto Recipe pretty classic, but sometimes I switch things up depending on the season or what’s in my fridge. It’s easy to make it your own.

• Herbs swap: I’ve used thyme instead of rosemary before, which adds a lovely minty note that pairs wonderfully with the squash.
• Cheese alternatives: Pecorino Romano gives a saltier punch compared to Parmesan, which I find adds a bit more dimension.
• Vegan version: Simply skip the cheese or use a plant-based substitute and make sure your broth is vegan-friendly—still just as tasty and creamy!
• Adding protein: Sometimes I toss in some toasted walnuts or crispy sage leaves for texture, or a bit of cooked chicken to stretch it into a full meal.

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Onions and Squash

Heat a tablespoon of extra-virgin olive oil over medium heat in a large skillet. Add the chopped onion with half a teaspoon of sea salt and a few grinds of black pepper. Stir occasionally and cook for 2–3 minutes until the onion starts to soften and smell sweet. Then add the cubed butternut squash and cook for another 6–8 minutes. You want the squash tender but still holding its shape — it should have a bit of bite when you bite into it. This step builds the foundational flavors, so don’t rush it!

Step 2: Add Garlic, Herbs, and Rice

Stir in the finely chopped garlic along with your minced rosemary or sage. Let this cook for about 30 seconds so the garlic and herbs release their fragrance without browning. Then add the Arborio rice and stir well. Let the rice toast lightly for about a minute—it should smell nutty. This little toasting step helps the rice absorb liquids evenly.

Step 3: Deglaze with Wine

Pour in half a cup of dry white wine and stir to deglaze the pan, scraping up any browned bits. Cook for 1–3 minutes until most of the wine has evaporated, which concentrates the flavor while adding a subtle acidity. If you don’t use wine, you can skip this and use a splash of broth instead, though I recommend wine for the depth it adds.

Step 4: Slowly Add Broth and Stir

Here’s where the magic happens. Add warmed vegetable broth about ¾ cup at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding the next ladle. This slow absorption coaxed out the starches in the Arborio rice, turning it creamy and luscious. It usually takes around 30 minutes. Keep tasting—when the risotto is soft but still has a slight bite and the butternut squash feels tender, you’re good.

Step 5: Finish and Season

Give the risotto a final taste and season with additional salt and pepper if needed. If you want, stir in grated Parmesan or pecorino cheese right at the end for extra richness. Garnish with chopped parsley or small sage leaves to bring a fresh herbal lift.

How to Serve Butternut Squash Risotto Recipe

Garnishes

I like to finish this risotto with a sprinkle of freshly chopped parsley or a few fresh sage leaves. It adds a pop of color and fresh aroma that balances the richness. When I’m feeling indulgent, a generous shaving or grating of Parmesan cheese over the top takes it to the next level.

Side Dishes

This Butternut Squash Risotto Recipe shines as a main dish, but if you want side ideas, I often serve it alongside a crisp green salad with tangy vinaigrette or roasted Brussels sprouts. A simple garlic sautéed kale also complements all the flavors beautifully without overwhelming the palate.

Creative Ways to Present

For a special dinner, I sometimes plate the risotto neatly using a ring mold for a clean, elegant look. Adding edible flowers or microgreens on top can impress guests and elevate this cozy dish into a beautiful centerpiece. A drizzle of balsamic glaze around the plate adds a modern twist that’s surprisingly delicious.

Make Ahead and Storage

Storing Leftovers

I store leftover risotto in an airtight container in the fridge, and it usually keeps well for up to 3 days. Because risotto thickens as it cools, it’s normal for leftovers to be denser than freshly made.

Freezing

Truthfully, I don’t recommend freezing risotto because the texture can change and become grainy. But if you must, freeze in portion-sized containers and thaw overnight in the fridge before reheating gently.

Reheating

To bring leftover risotto back to life, warm it slowly on the stove with a splash of broth or water, stirring to restore creaminess. You can also microwave it covered, adding a little liquid and stirring halfway through. Avoid overheating as it can dry out.

FAQs

Final Thoughts

This Butternut Squash Risotto Recipe has become one of my go-to meals when I want comfort food that feels a little special. I love how it combines simple ingredients into something that’s both cozy and elegant, perfect for sharing or savoring solo. Give it a try—you’ll see how versatile and forgiving risotto can be when paired with the sweet warmth of butternut squash. Plus, the hands-on stirring is strangely calming, almost like a little mindful cooking meditation. I hope you enjoy making and eating it as much as I do!

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