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Creamy Butternut Squash Risotto

Rhonda Anderson
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner Ideas
Cuisine Italian
Servings 4 servings
Calories 300 kcal

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

Instructions
 

  • 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.
  • 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.
  • Toast Rice : Add Arborio rice to the pan and stir 1–2 minutes until slightly translucent and fragrant.
  • Deglaze : Pour in white wine (optional) and stir until fully absorbed by the rice.
  • 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.
  • 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.
  • Adjust Seasoning : Taste and add salt and pepper as needed.
  • Garnish and Serve : Sprinkle with fresh parsley or sage and a little extra Parmesan before serving.