Butternut Squash Risotto Recipe: A Cozy Classic You’ll Want Every Week

Nothing beats a bowl of creamy, comforting risotto when the weather turns chilly. This Butternut Squash Risotto perfectly balances velvety Arborio rice, sweet roasted squash, and rich Parmesan cheese. It’s easy to make, flavorful, and a guaranteed crowd-pleaser for any dinner table. Let’s get cooking!

Ingredients

For the Risotto:

• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup Arborio rice
• ½ cup dry white wine (optional, but recommended!)
• 4 cups vegetable or chicken stock, warmed
• ½ cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper, to taste

Optional Garnishes:

• Fresh thyme or sage leaves
• Toasted pine nuts or walnuts
• A drizzle of olive oil or crispy pancetta

Tools You’ll Need

• Medium saucepan for warming the stock
• Large pan or Dutch oven for cooking the risotto
• Ladle for adding broth gradually
• Wooden spoon for stirring
• Chef’s knife and cutting board

How to Make Butternut Squash Risotto

Prep Your Squash

Start by roasting the squash for extra flavor. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20–25 minutes or until golden and tender.

Sauté the Aromatics

Heat a tablespoon of olive oil over medium heat in a large pan or Dutch oven. Add the chopped onion and garlic, cooking until softened and fragrant (about 3–4 minutes).

Toast the Rice

Stir in the Arborio rice and toast it in the oil for 1–2 minutes. This step gives the rice a nutty flavor and helps it absorb the broth better.

Deglaze with Wine

If using, pour in the white wine and stir until it’s absorbed. It adds a subtle tang that balances the squash’s sweetness.

Add the Broth Gradually

Here’s the secret to perfect risotto: patience! Add the warm stock one ladle at a time, stirring frequently to help the rice release its starch and create that creamy texture. Wait until the liquid is nearly absorbed before adding the next ladle.

Mix in the Roasted Squash

Once the rice is tender and creamy (about 18–20 minutes), gently fold in the roasted butternut squash.

Finish with Cheese and Butter

Turn off the heat and stir in the Parmesan cheese and butter. Season with salt and pepper to taste. The result? A rich, luscious risotto that’s worth every stir.

Garnish and Serve

Plate your risotto and garnish with fresh thyme, sage, toasted nuts, or even crispy pancetta for extra flair.

Tips for Success

• Warm broth is critical. Adding cold broth can slow the cooking process. Keep your stock warm on the stove.
• Constant stirring matters. This technique releases starch for that classic creamy texture.
• Don’t rush it. Risotto takes time, but it’s worth every minute!

Variations and Substitutions

• No wine? Substitute with an extra spoon of stock.
• Vegan option: Swap butter and Parmesan with plant-based alternatives or nutritional yeast.
• More veggies: Add sautéed mushrooms, spinach, or roasted garlic for variety.

Why You’ll Love It

Butternut squash risotto isn’t just a meal; it’s a cozy, hug-in-a-bowl experience. It’s sweet, savory, creamy, and oh-so-satisfying, perfect for special occasions or weeknight dinners.

Let us know how yours turns out, and feel free to share your favorite twists or toppings!