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Butternut Squash Risotto – a creamy risotto that is perfect for fall. Perfectly comforting, simple to make, loaded with roasted butternut squash and absolutely delicious!
Risotto is one of those dishes that always feels super fancy. But it is actually really easy to make. I have been making Sausage and Mushroom Risotto for years and it is one of our all time favorite recipes.
If risotto is on a menu I will almost always order it, but it is so hit or miss. It is really hard to find a creamy and delicious risotto at restaurants, But now I have all the tips you need to make it at home. It is simple, delicious and will come out perfectly every time!
A real risotto starts out with Arborio Rice. This is a short grain Italian white rice. The way is absorbs liquid is different than long grain rice, so you get a super creamy and delicious dish. You can find it at most grocery stores these days, near the rest of the rice. It is more expensive, but trust me, it is really worth using it in this recipe.
What’s In Butternut Squash Risotto
- Butter
- Onion
- Garlic
- White Wine
- Arborio Rice
- Chicken Broth
- Parmesan Cheese
- Butternut Squash
- Salt & Pepper
- Nutmeg
- Pumpkin Seeds
- Sage or Parsley
How To Cook Butternut Squash Risotto
- I like to start by roasting the butternut squash, but if you are short on time you can skip this step. Roasting the squash first gives it just a little more flavor, but it also means it “melts” down more as you cook and it is a little creamier. To roast just dice the squash into small pieces and bake at 425º F for about 15 minutes, until it just starts to soften.
- Add chicken broth to a saucepan and heat over medium heat, just to keep it warm.
- In a large skillet or pot melt butter and sauté onion until becomes soft and translucent. Add garlic and rice and cook for about 1 more minute until you can just start to smell it.
- Pour in the wine and let it simmer for a few minutes until it mostly evaporates.
- Stir in the roasted squash pieces, and then mix in a ladle full of chicken broth. You want the risotto to lightly simmer and stir frequently.
- As soon as most of the broth is absorbed, stir in another ladle full of broth. It will take 25-30 minutes for all of the broth to be absorbed by the rice and it for to be creamy and tender.
- Once the rice is tender stir in the Parmesan cheese, season with salt and pepper and a little nutmeg.
- Serve topped with a few pumpkin seeds and chopped sage or parsley.
Storage
This makes a lot of risotto, so if you have leftovers store in an air tight container for 4-5 days.
Butternut Squash risotto makes a great vegetarian meal if you use vegetable broth instead of chicken broth. and if you want to make it vegan you can use a vegan alternative for the butter and Parmesan cheese.
What To Serve With Risotto
You can easily make this a main dish or a side, it works for both!
Recipe Tips
- Risotto takes time to make it super creamy and delicious. You want to watch the temperature and just let the rice simmer and not boil to hard. Add broth slowly and let it almost completely be absorbed before adding more. It is how you end up with perfectly cooked and creamy risotto.
- You will know when the risotto is done when the rice is tender. It will not be mushy or falling apart, just tender. The whole mixture will be thick and creamy. When you pull the spoon across the bottom of the pan the risotto will slowly ooze back together. If this means you need to add more broth than called for in the recipe to get to this point, that is ok! The humidity level in your house can affect how much you need.
- If you do not want to roast the butternut squash ahead of time, you can use raw squash in this recipe. .Make sure to dice the pieces small, so they can fully cook with the rice. The risotto will look at little different and not as creamy as the pictures, but if the squash is soft and cooked that is what you are looking for.
- If you are in a hurry you can roast the squash while the risotto cooks and add it at the end. The flavor will not be quite as intense as they cooked separately, but it is a good way to speed it up if you are short on time.
More Squash Recipes
- Roasted Butternut Squash
- Curried Squash Soup
- Squash & Goat Cheese Salad
- Fall Couscous Salad
- Sausage Stuffed Acorn Squash
Butternut Squash Risotto
Ingredients
Risotto
- 4 Tbsp butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2/3 cup dry white wine
- 1 3/4 cups Arborio rice
- 4 cups chicken broth
- 3/4 cup grated Parmesan cheese
- 1/4 tsp fresh grated nutmeg
- salt and pepper to taste
Roasted Squash
- 1 Tbsp olive oil
- 3 1/2 cups diced butternut squash
- salt and pepper to taste
Garnish
- Pumpkin Seeds
- Chopped Sage or Parsley
Instructions
- Preheat oven to 425º F
- Toss diced squash with olive oil, salt and pepper. Arrange in a single layer on a baking sheet and cook for 15 minutes until it just starts to soften.
- Pour chicken broth into a saucepan and heat over medium heat to keep it warm.
- Using a large skillet or Dutch oven melt butter over medium high heat. Add onion and cook until it is soft and translucent.
- Mix in the garlic and rice and cook for 1-2 minutes until you can start to smell the garlic.
- Pour in the wine and let it simmer for a few minutes until it mostly evaporates.
- Stir in the roasted squash pieces, and then mix in a ladle full of chicken broth. Reduce heat to medium heat, you want the risotto to lightly simmer and stir it frequently.
- As soon as most of the broth is absorbed, stir in another ladle full of broth. Continue this process until the rice is cooked. It will take 25-30 minutes for all of the broth to be absorbed by the rice and it for to be creamy and tender.
- Once the rice is tender stir in the Parmesan cheese, season with salt and pepper and a little nutmeg.
- Serve topped with a few pumpkin seeds and chopped sage or parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Such a perfect cozy fall dinner!
This looks incredibly delicious! A very comforting meal!
Such a wonderful fall dish! Full of amazing flavors!!
I love trying new recipes! I am so curious to try this risotto!
Okay this is a must try. This looks absolutely delicious. So creamy and festive for fall. I will let you know how it turned out.
This is my new favorite risotto! It’s like fall in a bowl.
Such a perfect risotto recipe! Thanks for sharing! Everyone at my house loved it!