Creamy Butternut Squash Risotto

Introduction

Creamy Butternut Squash Risotto is a rich, comforting Italian dish that highlights the natural sweetness of roasted butternut squash combined with the luscious creaminess of arborio rice. The rice slowly cooks in warm vegetable or chicken broth, releasing its starch and creating a velvety texture, while the roasted squash adds flavor, color, and a hint of caramelized sweetness.

This risotto is both comforting and elegant — ideal for a cozy dinner at home or for impressing guests. It’s a seasonal favorite during fall and winter, warming the soul with every creamy, flavorful bite.

❤️ Why I Love This Recipe

I love this recipe because it combines comfort, flavor, and elegance in one dish. The creaminess of the risotto, the sweetness of the roasted squash, and the sharpness of Parmesan create a perfect balance. It’s hearty, indulgent, yet light enough to enjoy as a main dish or a side. The aroma while cooking — warm squash, garlic, and butter — makes the whole kitchen inviting and cozy.

Why It’s a Must-Try Dish

• Restaurant-quality at home: Creamy texture and complex flavor without the need for cream.
• Seasonal and versatile: Ideal with fall squash but adaptable with pumpkin or sweet potato.
• Comfort food with elegance: Perfect for both family dinners and special occasions.
• Vegetarian-friendly: Naturally wholesome and satisfying.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes

Servings: 4 servings

Calories: Approximately 420 kcal per serving

Cuisine: Italian

Course: Main Course / Dinner

Ingredients

For the Roasted Butternut Squash:

• 2 cups butternut squash, peeled and cubed (½-inch pieces)
• 1 tbsp olive oil
• Salt and black pepper, to taste

For the Risotto:

• 1 tbsp olive oil
• 1 tbsp butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1½ cups Arborio rice
• ½ cup dry white wine (optional)
• 4 cups warm vegetable or chicken broth
• 1 cup roasted butternut squash (mashed or pureed)
• ½ cup grated Parmesan cheese
• 2 tbsp butter (for finishing)
• Salt and black pepper, to taste
• 1 tsp fresh thyme leaves or ½ tsp dried thyme (optional)
• Optional garnish: shaved Parmesan, fresh parsley, or roasted squash cubes

Simple Cooking Directions

Roast butternut squash until tender and lightly caramelized.

1. Sauté onions and garlic, then toast Arborio rice.
2. Gradually add warm broth while stirring until the rice is creamy and tender.
3. Stir in roasted squash and Parmesan cheese.
4. Finish with butter, season, and serve warm.

Step-by-Step Preparation Method

Step 1: Roast the Butternut Squash

• Preheat oven to 400°F (200°C).
• Toss cubed squash with olive oil, salt, and pepper.
• Roast for 20–25 minutes until tender and slightly golden.
• Mash half of the roasted squash to mix into the risotto; reserve the rest for garnish.

Step 2: Sauté Aromatics

• In a large skillet, heat olive oil and butter over medium heat.
• Cook onions until translucent, about 3–4 minutes.
• Add garlic and cook 30 seconds until fragrant.

Step 3: Toast the Rice

• Stir in Arborio rice, coating each grain in oil and butter. Cook 1–2 minutes until edges are translucent.

Step 4: Deglaze (Optional)

• Add white wine and stir until mostly absorbed.

Step 5: Add Broth Gradually

• Add warm broth ½ cup at a time, stirring frequently.
• Wait until liquid is absorbed before adding the next ladle.
• Continue for 18–20 minutes until rice is al dente and creamy.

Step 6: Incorporate Squash

• Mix in the mashed roasted squash and thyme.
• Stir until creamy and evenly combined.

Step 7: Finish with Butter and Cheese

• Stir in butter and grated Parmesan until melted and smooth.
• Adjust salt and pepper to taste.

Step 8: Serve

• Spoon risotto into bowls.
• Garnish with reserved squash cubes, parsley, or shaved Parmesan.
• Serve immediately while warm.

How to Serve

• As a main course: Pair with a side salad or roasted vegetables.
• As a side dish: Serve alongside roasted chicken, fish, or pork.
• Optional garnishes: crispy sage leaves, toasted nuts, or extra Parmesan for elegance.

Additional Recipe Tips

• Keep broth warm to ensure even cooking.
• Stir gently but consistently to release rice starch and achieve creaminess.
• Adjust consistency by adding more broth for looser risotto or cooking a bit longer for thicker texture.
• Finish with butter for a silky, glossy finish.
• Toasted pine nuts or crispy pancetta make excellent toppings for texture.

Recipe Variations

1. Mushroom Butternut Risotto: Add sautéed mushrooms for earthy depth.
2. Sage and Brown Butter: Finish with brown butter and crispy sage.
3. Goat Cheese Version: Swap Parmesan for tangy goat cheese.
4. Vegan: Use olive oil instead of butter and nutritional yeast instead of cheese.
5. Pumpkin Risotto: Substitute butternut squash with pumpkin or sweet potato.

Freezing and Storage

• Refrigeration: Store in an airtight container for up to 3 days. Reheat gently with a splash of broth.
• Freezing: Freeze in portions for up to 2 months. Thaw overnight and reheat slowly, adding broth as needed.

Special Equipment Needed

• Large heavy-bottomed skillet or saucepan
• Wooden spoon or silicone spatula
• Ladle for adding broth
• Baking sheet (for roasting squash)
• Measuring cups and spoons

Frequently Asked Questions

Q1: Can I use rice other than Arborio?

• Arborio, Carnaroli, or Vialone Nano rice gives the best creamy texture.

Q2: Is roasting squash necessary?

• Roasting enhances sweetness and flavor, but you can steam or boil if short on time.

Q3: Can this be made ahead?

• Partially cook the risotto, then finish with broth and squash before serving.

Q4: Can I skip the wine?

• Yes, replace with extra broth or a splash of apple cider for flavor.

Q5: How do I make it extra creamy?

• Stir in a knob of butter or a spoonful of mascarpone cheese at the end.

Conclusion

Creamy Butternut Squash Risotto is a comforting and elegant dish, perfect for cozy dinners or special occasions. Its creamy texture, sweet roasted squash, and savory Parmesan create a harmony of flavors that’s irresistible. This risotto proves that simple, seasonal ingredients can create an extraordinary meal that’s both nourishing and indulgent.