Butternut Squash Risotto

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

1. 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.
2. Add chicken broth to a saucepan and heat over medium heat, just to keep it warm.
3. 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.
4. Pour in the wine and let it simmer for a few minutes until it mostly evaporates.
5. 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.
6. 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.
7. Once the rice is tender stir in the Parmesan cheese, season with salt and pepper and a little nutmeg.
8. 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!

• Sous Vide Steak
• Lamb Chops
• Honey Dijon Chicken
• Tossed Salad
• Italian Cheese Pull Apart Bread

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

Continue to Content

Yield: 5

Butternut Squash Risotto

Print

Butternut Squash Risotto - a creamy risotto that is perfect for fall. Perfectly comforting, simple to make, loaded with roasted butternut squash and absolutely delicious!

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

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

1. Preheat oven to 425º F
2. 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.
3. Pour chicken broth into a saucepan and heat over medium heat to keep it warm.
4. Using a large skillet or Dutch oven melt butter over medium high heat. Add onion and cook until it is soft and translucent.
5. Mix in the garlic and rice and cook for 1-2 minutes until you can start to smell the garlic.
6. Pour in the wine and let it simmer for a few minutes until it mostly evaporates.
7. 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.
8. 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.
9. Once the rice is tender stir in the Parmesan cheese, season with salt and pepper and a little nutmeg.
10. Serve topped with a few pumpkin seeds and chopped sage or parsley.

Notes

Use vegetable broth to make this vegetarian.

See post for tips and shortcuts for the butternut squash.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 351Total Fat 16gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 7gCholesterol 34mgSodium 1010mgCarbohydrates 40gFiber 6gSugar 4gProtein 9g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

Did you make this recipe?

Please leave a comment on the blog or share a picture on social media!

I created a fun group on Facebook,and I would love for you to join us! It’s a place where you can
share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!

Be sure to follow me on Instagram and
tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS
recipes YOU make!

Be sure to follow me on my social media, so you
never miss a post!

Facebook | Twitter | Pinterest | Instagram 

Did you know there is a Dinners,
Dishes, and Desserts SHOP? Lots of different E-Books for sale. Or you can buy me a
coffee to say thanks!

.

• Author
• Recent Posts

Follow me

Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

Follow me

Latest posts by Erin S (see all)

• Pulled Pork Sliders - April 24, 2024
• Avocado Fries - April 23, 2024
• Taco Mac and Cheese - April 22, 2024