Creamy Butternut Squash Risotto Recipe
Nothing says comfort food like a creamy, velvety risotto—especially when it’s packed with the sweet, nutty flavor of roasted butternut squash. This creamy butternut squash risotto recipe is a restaurant-worthy dish you can easily make at home, even if you’re new to risotto. Perfect for cozy dinners, holiday meals, or impressing guests, this dish balances richness with wholesome ingredients.
Risotto hails from Northern Italy, where short-grain Arborio rice is slowly cooked with broth until luxuriously creamy. Adding roasted butternut squash not only enhances the flavor but also boosts the dish’s nutritional value, delivering vitamin A, fiber, and antioxidants. Plus, it’s naturally gluten-free (just check your broth label).
Below, you’ll find a foolproof step-by-step guide, ingredient swaps, pro tips, and a handy FAQ section. Let’s get cooking!
Ingredients for Creamy Butternut Squash Risotto
- 1 small butternut squash (about 2 cups cubed) or 2 cups pre-cubed
- 1 tbsp olive oil (plus extra for roasting)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 ½ cups Arborio rice (or Carnaroli rice)
- ½ cup dry white wine (optional; substitute with broth)
- 4-5 cups vegetable or chicken broth, warmed
- ½ cup grated Parmesan cheese (plus extra for serving)
- 2 tbsp unsalted butter
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 1 tsp fresh sage or thyme (optional for garnish)
Optional Substitutions
| Ingredient | Substitute |
|---|---|
| Arborio rice | Carnaroli or sushi rice |
| White wine | Extra broth or lemon juice |
| Parmesan | Nutritional yeast (vegan) |
| Butter | Olive oil or vegan butter |
Step-by-Step Instructions
- Roast the squash: Preheat oven to 400°F (200°C). Toss cubed squash with 1 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until tender. Mash half for creaminess; reserve the rest for garnish.
- Sauté aromatics: In a large pan, heat 1 tbsp olive oil over medium heat. Add onion and garlic, cooking until soft (3-4 minutes).
- Toast the rice: Stir in Arborio rice, coating it with oil. Cook for 1-2 minutes until slightly translucent at the edges.
- Deglaze with wine: Pour in wine (if using), stirring until absorbed.
- Add broth gradually: Ladle in 1 cup of warm broth, stirring frequently until absorbed. Repeat until rice is al dente (about 20-25 minutes total).
- Fold in squash and cheese: Stir in mashed squash, Parmesan, and butter. Season with salt and pepper.
- Serve: Top with reserved squash cubes, fresh herbs, and extra Parmesan.
Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 4
Nutritional Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 380 | 62g | 11g | 9g |
Pro Tips for Perfect Risotto
- Warm your broth: Cold broth slows cooking and makes rice gummy.
- Stir often, but not constantly: Stirring releases starch for creaminess, but over-stirring can break the rice.
- Undercook slightly: Rice continues to absorb liquid off the heat (it should be slightly loose when served).
- Customize it: Add crispy pancetta, toasted nuts, or a drizzle of balsamic glaze for extra flair.
FAQs
Can I make this ahead?
Yes! Prep the squash and broth in advance. Reheat risotto with a splash of broth to restore creaminess.
Why is my risotto sticky?
You may have added broth too quickly or overcooked the rice. Risotto should flow slightly when served.
Can I use frozen squash?
Absolutely! Thaw and drain it well to avoid excess moisture.
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