This Butternut Squash Risotto is a creamy, comforting dish that brings autumn warmth to your table in under an hour. The sweet, nutty squash melds perfectly with the rich, velvety arborio rice, creating a symphony of flavors in every bite. A hint of sage and Parmesan adds depth, while the tender squash cubes provide a delightful contrast to the smooth texture. It’s a dish that feels indulgent yet wholesome, perfect for cozy nights or impressing guests.
With just 15 minutes of prep and 40 minutes of cooking, this risotto is surprisingly simple to master. The slow stirring process releases the rice’s starches, resulting in a luscious, restaurant-quality meal. Each spoonful offers a comforting blend of sweet, savory, and creamy notes, making it a standout dish for any occasion. Whether you’re a risotto novice or a seasoned pro, this recipe is sure to become a favorite.
Ingredients for Butternut Squash Risotto
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 2 cups cubed butternut squash (¼-inch cubes)
- 2 garlic cloves, finely chopped
- 1 teaspoon minced rosemary or sage (use fresh for best flavor)
- 1 cup uncooked Arborio rice (or substitute with Carnaroli rice)
- ½ cup dry white wine (optional, substitute with extra broth)
- 4 cups warmed vegetable broth (keep warm on the stove)
- Chopped parsley or small sage leaves (optional, for garnish)
- ½ cup grated pecorino or Parmesan cheese (optional, for serving)
Step-by-Step Instructions
- Heat the oil: In a large skillet, heat the olive oil over medium heat.
- Cook the onion: Add the chopped onion, salt, and several grinds of black pepper. Cook for 2 to 3 minutes, until softened.
- Add the squash: Stir in the butternut squash and cook for 6 to 8 minutes, until slightly tender.
- Incorporate aromatics: Add the garlic, rosemary (or sage), and Arborio rice. Stir and cook for 1 minute to toast the rice.
- Deglaze with wine: Pour in the white wine and cook for 1 to 3 minutes, stirring until the wine is mostly absorbed.
- Add broth gradually: Begin adding the warm vegetable broth, ¾ cup at a time. Stir continuously and allow each addition to be absorbed before adding the next. This process should take about 20 to 25 minutes.
- Check for doneness: The risotto is ready when the butternut squash is tender, and the rice is soft and creamy. Season with additional salt and pepper to taste.
- Garnish and serve: Top with chopped parsley or sage leaves, if desired. Serve with grated pecorino or Parmesan cheese on the side.
Perfect Pairings: Serving Suggestions
This creamy Butternut Squash Risotto shines as a main dish, but it also pairs beautifully with a simple green salad dressed with lemon vinaigrette or roasted Brussels sprouts for a heartier meal. For a touch of elegance, serve it alongside a grilled chicken breast or seared salmon fillet. Don’t forget a crusty baguette to soak up every last bit of flavor!
Make It Your Own: Recipe Variations
Switch up the flavors by swapping the butternut squash for sweet potatoes or pumpkin. For a richer taste, stir in a splash of cream or a dollop of mascarpone cheese at the end. If you’re feeling adventurous, add a handful of toasted walnuts or crispy pancetta for extra texture and depth. Vegetarian? Stick with the veggie broth and skip the optional cheese for a vegan-friendly version.
Quick Tips for Time-Saving Success
To cut down on prep time, use pre-cubed butternut squash from the grocery store. Warm the broth in a saucepan while you sauté the onions to speed up the cooking process. If you’re short on time, you can also use a pressure cooker to make risotto in just 10 minutes—just follow your appliance’s instructions for rice dishes.
Storage & Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or water to loosen the risotto and warm it gently on the stovetop over low heat, stirring frequently. Avoid microwaving, as it can dry out the rice. For best results, enjoy it fresh!
Essential Equipment for Risotto Mastery
A wide, heavy-bottomed skillet or Dutch oven is key for even cooking and stirring. Use a wooden spoon to gently fold the rice without breaking the grains. A ladle makes it easy to add the broth in small increments, and a microplane grater is perfect for finely grating the cheese for garnish. With the right tools, you’ll be a risotto pro in no time!
Butternut Squash Risotto
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1/2 teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 2 cups cubed butternut squash, ¼-inch cubes
- 2 garlic cloves, finely chopped
- 1 teaspoon minced rosemary or sage
- 1 cup uncooked Arborio rice
- 1/2 cup dry white wine
- 4 cups warmed vegetable broth
- Chopped parsley or small sage leaves, optional, for garnish
- 1/2 cup grated pecorino or Parmesan cheese, optional, for serving
Instructions
- In a large skillet, heat the oil over medium heat. Add the onion, salt and several grinds of pepper, and cook for 2 to 3 minutes. Add the butternut squash and cook for 6 to 8 minutes. Add the garlic, rosemary, and the rice. Stir and let cook for about 1 minute then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.
- Add the broth, ¾ cup at a time, and stir continuously to allow each addition of broth to be absorbed before adding the next. Cook until the butternut squash is tender, and the risotto is soft and creamy. Season to taste. Garnish with parsley or sage leaves and serve with grated cheese, if desired.