This Butternut Squash & Leek Risotto is a creamy, comforting dish that celebrates the best of autumn flavors. The sweet, nutty squash pairs perfectly with the mild, earthy leeks, creating a harmony of taste in every bite. With just under an hour of cooking time, you’ll be rewarded with a velvety texture that’s both rich and satisfying. Each spoonful is a warm embrace, making it ideal for cozy evenings or impressing guests with minimal effort.
The risotto’s luscious creaminess is balanced by a hint of savory depth, while the tender squash adds a delightful pop of color and sweetness. Fresh herbs and a touch of Parmesan elevate the dish, adding layers of flavor that linger on your palate. Whether you’re a risotto novice or a seasoned pro, this recipe is straightforward yet impressive. It’s a hearty, wholesome meal that feels indulgent without being overly heavy, perfect for savoring the season’s bounty.
Ingredients for Butternut Squash & Leek Risotto
- For the squash:
- 1 tablespoon extra-virgin olive oil
- 1 cup butternut squash cubes (about 1 cm)
- Sea salt and fresh black pepper
- ¼ cup veggie broth (or water, as needed)
- For the risotto:
- 2 tablespoons extra-virgin olive oil
- ½ onion, chopped
- 1 large leek, sliced (white and light green parts only)
- 2 garlic cloves, minced
- 1 cup organic arborio rice
- ½ cup white wine (substitute with extra broth if preferred)
- 3 cups veggie broth, more as needed
- 1-2 tablespoons Earth Balance butter (or regular butter if not vegan)
- ¼ cup finely chopped sage
- 1 teaspoon finely chopped rosemary
- ¼ cup toasted pine nuts (optional, for garnish)
- ¼ – ½ cup freshly grated parmesan or pecorino cheese (omit if vegan)
- A few pinches of red pepper flakes (optional, for heat)
- Sea salt and fresh black pepper
Step-by-Step Instructions
- Prepare the butternut squash: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the squash cubes, season with salt and pepper, and cook until they start to brown, gently flipping to color all sides (about 5 minutes). Add ¼ cup veggie broth, reduce heat to low, and cook until tender (about 20 minutes). Add more broth or water if needed to prevent burning. Set aside when done.
- Start the risotto: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, half the leeks, and a pinch of salt and pepper. Cook until the onion is translucent (about 6 minutes). Add the garlic and cook for 2 more minutes.
- Toast the rice: Add the arborio rice to the skillet and stir to coat with the onion mixture. Toast for about 1 minute until the rice is slightly golden.
- Deglaze with wine: Pour in the white wine, scraping up any bits stuck to the pan. Let it simmer until mostly evaporated (about 1 minute).
- Cook the risotto: Add the veggie broth one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding the next ladle. Repeat until the rice is creamy and al dente (about 20-25 minutes).
- Combine everything: Before adding the last ladle of broth, stir in the cooked squash, remaining leeks, butter, sage, rosemary, and grated cheese (if using). Mix well and taste. Adjust seasoning with salt, pepper, and red pepper flakes if desired.
- Serve: Dish the risotto immediately. Garnish with toasted pine nuts (if using) and an extra pinch of red pepper flakes for a finishing touch.
Perfect Pairings: Serving Suggestions
This Butternut Squash & Leek Risotto is a star on its own, but it pairs beautifully with a crisp green salad or roasted Brussels sprouts for a complete meal. For a touch of elegance, serve it alongside a glass of the same white wine used in the recipe—it’s a match made in heaven!
Time-Saving Tips for Busy Cooks
To speed things up, prep your butternut squash cubes and leeks ahead of time. You can also use pre-chopped squash from the store. If you’re short on time, cook the squash in the oven at 400°F (200°C) for 20-25 minutes while you start the risotto—it’s a hands-off way to multitask!
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of veggie broth or water to a skillet and warm the risotto over medium heat, stirring occasionally. This helps restore its creamy texture without drying it out.
Recipe Variations to Mix It Up
Swap butternut squash for sweet potatoes or pumpkin for a seasonal twist. If you’re not a fan of leeks, try shallots or green onions instead. For a vegan version, skip the cheese or use a plant-based alternative—it’s just as delicious!
Essential Equipment for Risotto Success
A large, heavy-bottomed skillet or Dutch oven is key for even cooking. A ladle makes adding broth a breeze, and a wooden spoon is perfect for stirring without scratching your pan. Don’t forget a sharp knife for prepping your veggies—it’s a game-changer!
Butternut Squash & Leek Risotto
Ingredients
For the squash:
- 1 tablespoon extra-virgin olive oil
- 1 cup butternut squash cubes (about 1 cm)
- Sea salt and fresh black pepper
- ¼ cup veggie broth
For the risotto:
- 2 tablespoons extra-virgin olive oil
- ½ onion, chopped
- 1 large leek, sliced (white and light green parts only)
- 2 garlic cloves, minced
- 1 cup organic arborio rice
- ½ cup white wine
- 3 cups veggie broth, more as needed
- 1-2 tablespoons earth balance butter
- ¼ cup finely chopped sage
- 1 teaspoon finely chopped rosemary
- ¼ cup toasted pine nuts optional
- ¼ – ½ cup freshly grated parmesan or pecorino cheese omit if vegan
- A few pinches of red pepper flakes
- Sea salt and fresh black pepper
Instructions
- First, start your butternut squash: Heat the oil in a medium skillet over medium heat. Add the butternut squash cubes and a few pinches of salt and pepper. Cook until they start to brown, gently flipping, to get color on the other sides, about 5 minutes. Before they start to brown too much, add the veggie broth and stir. Reduce heat to low. Cook until they are tender and cooked through, approximately 20 minutes. If the broth cooks down before they are done, add some more (or some water) to keep them from burning.
- When the squash is at least half done, start your risotto: Heat the oil in a large skillet over medium heat. Add the onion, half the leeks, and a bit of salt and pepper. Cook until the onion is translucent but not browning, about 6 minutes. Add the garlic, stir, and cook for about 2 more minutes. Add the rice and mix it together with the onions so the dry rice toasts a little bit, about 1 minute. Add the wine, scrape up anything that’s sticking to the pan, and let the wine simmer down for another minute.
- Add the broth 1 ladle at a time, stirring continuously. Each time the liquid cooks down, add another ladle full. Before you add the last ladle of broth, add the cooked butternut squash, the remainder of the leeks, a pat of butter, sage, rosemary, and grated cheese. Stir to combine. Taste and adjust seasonings. Serve immediately. Top with pine nuts, if desired, and a pinch of red pepper flakes.