Butternut Squash Risotto Recipe – Creamy, Comforting

Butternut Squash Risotto Recipe -This Butternut Squash Risotto Recipe is an elegant Italian-inspired meal that’s both satisfying and surprisingly easy to prepare. The natural sweetness of roasted or sautéed butternut squash pairs beautifully with the nutty flavor of Arborio rice, while a touch of butter and cheese gives the risotto its signature creaminess.

Whether you’re cooking for a cozy family dinner, entertaining guests, or just craving something hearty and homemade, this risotto delivers a restaurant-quality dish that feels like a warm hug in a bowl

Recipe Overview

Prep Time: 15 minutes
Active Cooking Time: 35 minutes
Resting Time: 5 minutes
Total Time: 55 minutes
Cuisine: Italian
Course: Main Course / Dinner
Servings: 4 servings
Calories: 410 kcal per serving

Ingredients

For the Butternut Squash

• Butternut squash – 3 cups (peeled and diced into ½-inch cubes)

• Olive oil – 1½ tablespoons

• Salt – ½ teaspoon

• Black pepper – ¼ teaspoon

For the Risotto

• Arborio rice – 1½ cups

• Olive oil – 2 tablespoons

• Unsalted butter – 2 tablespoons

• Yellow onion – 1 medium (finely diced)

• Garlic – 3 cloves (minced)

• White wine (dry) – ½ cup (optional but recommended)

• Vegetable broth – 5 to 6 cups (kept warm)

• Parmesan cheese – ½ cup (freshly grated)

• Fresh sage or thyme – 1 teaspoon (finely chopped)

• Salt – to taste

• Black pepper – to taste

Equipment Needed

• Large skillet or sauté pan

• Saucepan (to warm broth)

• Wooden spoon or ladle

• Sharp knife and chopping board

• Measuring cups and spoons

Nutrition Information (Per Serving)

Instructions

Step 1: Prepare the Butternut Squash

Preheat your oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and black pepper. Spread evenly on a baking sheet and roast for 20–25 minutes, or until tender and lightly caramelized.
Alternatively, you can sauté the squash in a pan over medium heat for about 10–12 minutes until soft. Set aside.

Step 2: Warm the Broth

In a saucepan, heat vegetable broth over low heat. Keep it warm throughout the cooking process — adding cold broth can shock the rice and affect its texture.

Step 3: Sauté Aromatics

In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add diced onion and cook for 3–4 minutes until translucent. Add minced garlic and sauté for another 30 seconds, being careful not to burn it.

Step 4: Toast the Rice

Stir in the Arborio rice and cook for about 2 minutes until the grains become slightly translucent around the edges. This helps seal in the starch, giving risotto its creamy consistency.

Step 5: Deglaze with Wine

Pour in the white wine and stir continuously until the liquid has completely evaporated. This adds depth and enhances the flavor of the risotto.

Step 6: Add Broth Gradually

Begin adding the warm vegetable broth one ladleful at a time. Stir frequently and wait until most of the liquid has been absorbed before adding more. Continue this process for about 20–25 minutes, until the rice is tender and creamy but still has a slight bite (al dente).

This step requires patience — constant stirring helps release the rice’s starch, creating that perfect creamy texture.

Step 7: Add Butternut Squash

Once the rice is nearly done, gently fold in the roasted butternut squash and fresh sage or thyme. Continue stirring for another 3–5 minutes until the squash is evenly distributed and heated through.

Step 8: Finish the Risotto

Remove the pan from the heat. Stir in the remaining butter and Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper as needed.
Let it rest for 5 minutes before serving to allow the flavors to meld.

Step 9: Serve and Garnish

Spoon the risotto into warm bowls, top with extra Parmesan, chopped parsley, or a drizzle of olive oil. Serve immediately for the best flavor and texture.

Serving Suggestions

• Serve as a main dish with a side salad or roasted vegetables.

• Pair with grilled chicken, shrimp, or mushrooms for a protein boost.

• Complement with a crisp white wine like Pinot Grigio or Chardonnay.

• For a festive touch, drizzle a little brown butter or sprinkle with toasted pine nuts.

Conclusion

Rich, aromatic, and velvety smooth — this Butternut Squash Risotto Recipe is pure comfort in a bowl. With its golden hue and deep, earthy sweetness, it’s an irresistible dish that balances indulgence with wholesome simplicity.