Creamy Butternut Squash Risotto

Introduction

Creamy Butternut Squash Risotto is the ultimate comfort dish with a touch of elegance. The velvety risotto is infused with the natural sweetness of roasted butternut squash, enhanced by savory Parmesan cheese, aromatic herbs, and a hint of butter. Each spoonful delivers a creamy, luxurious texture that melts in your mouth. Perfect for cozy dinners, dinner parties, or festive occasions, this risotto strikes the perfect balance between hearty and refined.

Why I Love This Recipe

I love this recipe because it transforms simple ingredients into a dish that feels indulgent yet wholesome. The slow-cooked Arborio rice absorbs the rich flavors of the squash and broth, creating a creamy consistency without the need for heavy cream. The subtle nuttiness of roasted squash pairs beautifully with the sharpness of Parmesan, making every bite satisfyingly rich. Plus, it’s a versatile recipe—perfect on its own or as a side dish to roasted meats or sautéed vegetables.

Why It’s a Must-Try Dish

This risotto is a must-try because it elevates a humble winter vegetable into a luxurious, creamy comfort food. Its creamy texture, sweet and savory balance, and elegant presentation make it ideal for impressing guests or enjoying a cozy night at home. Beyond taste, it’s packed with vitamins, fiber, and healthy carbohydrates, making it a nourishing yet indulgent meal.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes
• Servings: 4
• Calories (per serving): ~420 kcal
• Cuisine: Italian
• Course: Main Course / Side Dish

Ingredients

• 1 small butternut squash (about 2 cups cubed)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine (optional)
• 4 cups vegetable or chicken broth, kept warm
• ½ teaspoon dried thyme or sage
• ½ cup grated Parmesan cheese
• 2 tablespoons cream or mascarpone (optional, for extra creaminess)
• Fresh parsley or sage, for garnish

Simple Cooking Directions

Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast 20–25 minutes until tender.

1. In a large skillet, melt butter and sauté onion until translucent. Add garlic and cook 1 minute.
2. Stir in Arborio rice and cook 1–2 minutes until lightly toasted.
3. Deglaze with white wine (optional), stirring until absorbed.
4. Gradually add warm broth, one ladle at a time, stirring until liquid is absorbed before adding more.
5. When rice is nearly tender, stir in roasted squash, thyme, Parmesan, and cream (if using). Adjust seasoning.

Step-by-Step Recipe Preparation Method

1. Prep and Roast Squash: Peel, seed, and cube the butternut squash. Toss with olive oil, salt, and pepper. Roast at 400°F for 20–25 minutes until golden and tender.
2. Sauté Aromatics: Melt butter in a large skillet over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes. Add minced garlic and cook 1 more minute.
3. Toast Rice: Add Arborio rice to the pan and stir 1–2 minutes until slightly translucent and fragrant.
4. Deglaze: Pour in white wine (optional) and stir until fully absorbed by the rice.
5. Add Broth Gradually: Add warm broth one ladle at a time, stirring constantly and allowing rice to absorb liquid before adding more. Repeat for 20–25 minutes until rice is creamy and al dente.
6. Incorporate Squash and Cheese: Stir in roasted butternut squash, thyme, Parmesan, and cream or mascarpone (optional). Cook 2–3 minutes until fully combined and creamy.
7. Adjust Seasoning: Taste and add salt and pepper as needed.
8. Garnish and Serve: Sprinkle with fresh parsley or sage and a little extra Parmesan before serving.

How to Serve

Serve hot as a main dish or as a side alongside roasted meats, sautéed mushrooms, or a crisp green salad. Drizzle a little olive oil or sprinkle extra Parmesan for added richness.

Additional Recipe Tips

• Keep broth warm to ensure smooth, creamy rice.
• Stir constantly to release the rice’s starch, giving the risotto its creamy texture.
• For a vegan version, substitute butter with olive oil and Parmesan with nutritional yeast.
• Roasting the squash brings out natural sweetness—don’t skip this step.

Variations

Nutty Twist: Add toasted pine nuts or walnuts for crunch.

1. Herb Variation: Replace thyme with rosemary or fresh sage for a different aroma.
2. Cheese Variation: Use Pecorino Romano instead of Parmesan for a sharper taste.
3. Protein Addition: Stir in cooked chicken, shrimp, or crispy pancetta for a heartier meal.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Risotto can be frozen, but texture may change slightly. Freeze in portions for up to 2 months. Reheat gently on the stove, adding a splash of broth or water to restore creaminess.

Special Equipment Needed

• Large oven-proof skillet or heavy-bottomed pan
• Wooden spoon or spatula
• Baking sheet for roasting squash
• Ladle for adding broth

FAQ

Q: Can I use pre-cooked squash?
A: Yes, but adjust cooking time as it won’t need as long to heat through.

Q: Can I skip the wine?
A: Absolutely. Replace with an equal amount of warm broth.

Q: How do I know when risotto is done?
A: The rice should be creamy and slightly firm in the center (al dente).

Q: Can I make this ahead of time?
A: You can prep the squash and broth in advance, but risotto is best served freshly cooked.

Conclusion

Creamy Butternut Squash Risotto is a comforting yet elegant dish perfect for any occasion. With its sweet, roasted squash, creamy rice, and rich Parmesan, it’s a dish that feels indulgent without being heavy. Easy to customize and packed with flavor, this risotto is a guaranteed crowd-pleaser and a staple for autumn and winter meals.