Why You’ll Love This Recipe

Roasted Garlic and Butternut Squash Risotto is a rich, creamy, and comforting dish that brings together the sweet earthiness of butternut squash with the deep, mellow flavor of roasted garlic. Perfect for cozy evenings or special dinners, this risotto delivers gourmet taste with simple ingredients and is sure to impress guests or satisfy your own cravings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

arborio rice
butternut squash (peeled and cubed)
garlic (whole head)
olive oil
onion
dry white wine
vegetable broth
parmesan cheese (freshly grated)
unsalted butter
fresh sage or thyme (optional for garnish)
salt
black pepper

directions

Preheat your oven to 400°F (200°C). Cut the top off a whole garlic head, drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden. At the same time, toss butternut squash cubes with olive oil, salt, and pepper, and roast on a baking sheet until tender and caramelized, about 25-30 minutes.

In a saucepan, warm the vegetable broth and keep it on low heat.

In a large pan, sauté chopped onion in olive oil over medium heat until translucent. Squeeze in the roasted garlic cloves and mash them into the onion mixture.

Add arborio rice and toast for 1-2 minutes until slightly translucent around the edges.

Pour in the white wine and stir until absorbed.

Begin adding the warm broth one ladle at a time, stirring constantly. Wait until each addition is absorbed before adding the next. Continue until rice is creamy and al dente, about 18-20 minutes.

Stir in the roasted butternut squash, butter, and parmesan cheese. Season with salt and pepper to taste.

Garnish with fresh herbs if desired and serve warm.

Servings and timing

This recipe yields 4 servings.
Preparation time: 15 minutes
Roasting time: 35-40 minutes
Cooking time: 25 minutes
Total time: 1 hour 15 minutes

Variations

Use chicken broth instead of vegetable for a richer flavor.
Add crispy pancetta or bacon for a savory twist.
Fold in sautéed spinach or kale for added greens.
Top with crumbled goat cheese for a tangy contrast.
Swap parmesan with pecorino for a sharper taste.

storage/reheating

Store leftover risotto in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove with a splash of broth or water to loosen the texture.
Avoid freezing, as the creamy consistency may be affected.

FAQs

Can I make this risotto vegan?
Yes, simply substitute vegan butter and cheese, and ensure the broth is plant-based.

What if I don’t have arborio rice?
Arborio is best for risotto, but carnaroli or vialone nano are good alternatives.

Can I use pre-cut butternut squash?
Absolutely, it saves prep time and works just as well.

Do I have to roast the garlic?
Roasting adds depth and sweetness, but you can use minced sautéed garlic in a pinch.

Is this a main dish or side dish?
It can be both—a satisfying main or a hearty side with roasted meats.

Can I use frozen squash?
Yes, just make sure to roast it properly to bring out the flavor.

Do I need wine in the recipe?
Wine adds acidity and depth, but you can skip it or replace with a splash of lemon juice.

Can I double the recipe?
Yes, just make sure to maintain the rice-to-broth ratio and stir frequently.

What cheese works best?
Freshly grated parmesan gives the best texture and flavor.

How do I know the risotto is done?
The rice should be tender with a slight bite, and the mixture should be creamy but not soupy.

Conclusion

Roasted Garlic and Butternut Squash Risotto is a luxurious yet approachable dish that’s perfect for fall and winter meals. With its creamy texture, bold roasted flavors, and comforting aroma, it’s an excellent way to elevate your dinner table without complex steps. Give it a try and let this elegant risotto warm both your kitchen and your heart.