If you’ve been searching for a dish that’s both comforting and impressively flavorful, this Butternut Squash Risotto Recipe is your new best friend. Picture velvety, creamy risotto infused with the naturally sweet and earthy goodness of butternut squash, balanced by hints of nutmeg and the richness of Parmesan. Every spoonful is a cozy hug that’s perfect for chilly evenings or when you want to treat yourself to something truly special. This recipe transforms humble ingredients into a dish you’ll want to savor again and again.
Ingredients You’ll Need
Simple ingredients are the heart of any great comfort food, and this Butternut Squash Risotto Recipe is no exception. Each element plays a vital role in the final dish’s luscious texture, bright flavor, and warm color, making it incredibly satisfying yet straightforward to prepare.
- Butternut squash (1 ½ cups, peeled and cubed): Adds sweetness and a beautiful orange hue that makes the risotto inviting.
- Vegetable broth (8 ½ cups, divided): Provides depth and an umami backbone while keeping the dish vegetarian-friendly.
- Milk (¾ cup): Contributes to the creamy texture without overpowering the delicate squash flavor.
- Garlic cloves (4, divided): Infuses aromatic warmth both in the squash and the risotto layers.
- Unsalted butter (2 tablespoons): A classic risotto essential for richness and a silky mouthfeel.
- Onion (1 cup, diced): Offers a subtle sweetness that enhances the mildness of the butternut squash.
- Arborio rice (1 ½ cups): The star grain that delivers creamy, perfectly chewy risotto.
- Parmesan cheese (½ cup, grated): Adds salty, nutty notes that round out the flavor.
- Ground nutmeg (¼ teaspoon): Brings out the warmth in the squash with a gentle spice.
- Black pepper (1 teaspoon): Adds just the right amount of subtle heat to balance sweetness.
- Salt (½ teaspoon): Enhances all the natural flavors without making the dish salty.
How to Make Butternut Squash Risotto Recipe
Step 1: Cook the Butternut Squash
Start by placing the cubed butternut squash, ½ cup of vegetable broth, milk, and two peeled garlic cloves into a large pot over high heat. Bring everything to a boil, then reduce to medium heat and cook until the squash is tender enough to break apart with a fork, which usually takes about 20 minutes. This step softens the squash completely, making it ready to blend into a silky purée that’s key to the risotto’s creamy consistency.
Step 2: Prepare the Broth
While the squash cooks, bring the remaining 8 cups of vegetable broth to a boil in a separate large pot. Keeping the broth hot is essential for perfect risotto texture since cold broth will interrupt the cooking process and affect creaminess.
Step 3: Sauté Onion and Garlic
In a large skillet over medium heat, melt the butter. Once it’s melted and slightly bubbling, add the diced onion. Sauté for 3 to 5 minutes until the onions soften and become fragrant. Then, add the remaining two minced garlic cloves and sauté for an additional 1 to 2 minutes for a burst of aromatic flavor that forms the base of the risotto.
Step 4: Toast the Arborio Rice
Add the Arborio rice to the skillet with the onions and garlic. Toast it gently for 2 to 3 minutes, stirring consistently to coat each grain with butter. Toasting the rice helps develop its nutty aroma and prepares it to absorb the broth gradually without becoming mushy.
Step 5: Add Broth Gradually
Begin adding the boiling vegetable broth one cup at a time to the toasted rice. Stir gently after each addition until the liquid is mostly absorbed before adding the next cup. This slow, patient process allows the rice to release its starches, giving the risotto that signature creamy texture. Continue until all the broth is absorbed, which usually takes around 18 to 20 minutes.
Step 6: Stir in Parmesan Cheese
Once the risotto is creamy and tender, stir in the grated Parmesan cheese for that rich, salty finish. The cheese melts beautifully into the risotto, rounding out the flavors with a luscious mouthfeel that feels indulgent but never heavy.
Step 7: Puree and Combine Butternut Squash
By this time, your butternut squash should be perfectly tender. Add the nutmeg, salt, and black pepper to the pot containing the cooked squash mixture, then transfer everything to a blender or food processor and puree until smooth. Pour the silky squash purée into the risotto and stir gently to combine. Bring the heat down to low and let it simmer for 5 to 10 minutes so the flavors meld and the risotto absorbs the squash goodness completely.
Step 8: Serve Immediately
Risotto waits for no one! Serve your Butternut Squash Risotto Recipe hot from the stove to enjoy its creamy texture and vibrant flavors at their best.
How to Serve Butternut Squash Risotto Recipe
Garnishes
Topping this butternut squash risotto with a sprinkle of fresh herbs like chopped sage or thyme instantly elevates the dish with layers of freshness and color. Alternatively, a few toasted pine nuts add crunch, while an extra dusting of Parmesan ensures every bite is indulgently cheesy. These little finishing touches turn a simple bowl into a feast.
Side Dishes
This risotto shines as a hearty main dish but pairs beautifully with light, crisp side salads or roasted seasonal vegetables. Something simple like a green bean almondine or a zesty arugula salad complements the creamy texture without overshadowing the subtle sweetness of the risotto.
Creative Ways to Present
For a cozy dinner party, serve the Butternut Squash Risotto Recipe in hollowed-out mini pumpkins or rustic shallow bowls to enhance its autumnal appeal. Drizzling a bit of browned butter or truffle oil on top just before serving adds an extra layer of luxury that guests won’t forget.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, place the risotto in an airtight container and keep it in the fridge for up to 3 days. The flavors tend to deepen overnight, but the texture may firm up, making reheating essential.
Freezing
While risotto is best enjoyed fresh, you can freeze leftover portions. Allow the risotto to cool completely before transferring it to freezer-safe containers. Freeze for up to 1 month. When ready to eat, thaw overnight in the refrigerator to minimize texture changes.
Reheating
To bring your stored risotto back to life, warm it gently on the stove over low heat, stirring frequently and adding a splash of broth or milk to restore creaminess. Microwave reheating in short bursts with stirring in between works well too, just watch not to overcook it.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! Chicken broth can add a richer flavor, but using vegetable broth keeps the dish vegetarian-friendly without sacrificing taste.
Is Arborio rice necessary for this risotto?
Arborio rice is ideal because its high starch content creates that creamy texture risotto is known for. While you could try other short-grain rices, results may vary.
Can I make this vegan?
Yes! Substitute the butter with olive oil and use nutritional yeast in place of Parmesan for a delicious vegan Butternut Squash Risotto Recipe.
How do I know when the risotto is done?
The rice should be tender but still have a slight bite or ‘al dente’ texture, and the mixture should be creamy and luscious, not soupy or dry.
Can I add other vegetables to this recipe?
Definitely! Roasted mushrooms, peas, or spinach make great additions that complement the sweetness of the butternut squash.
Final Thoughts
This Butternut Squash Risotto Recipe is a true celebration of fall flavors and comforting textures that anyone can master. It’s a dish that impresses without stress and warms you from the inside out. I can’t wait for you to try it and experience the cozy magic for yourself!
Print
Butternut Squash Risotto Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy Butternut Squash Risotto is a comforting and flavorful dish perfect for chilly evenings. Combining the natural sweetness of pureed butternut squash with the richness of parmesan cheese and the creamy texture of arborio rice, this risotto is cooked on the stovetop using traditional techniques to create a smooth, hearty meal that serves four.
Ingredients
Squash Mixture
- 1 ½ cups butternut squash, peeled and cubed
- ½ cup vegetable broth
- ¾ cup milk
- 2 garlic cloves, peeled
Broth
- 8 cups vegetable broth
Risotto
- 2 tablespoons unsalted butter
- 1 cup onion, diced
- 2 garlic cloves, minced
- 1 ½ cups arborio rice
- ½ cup parmesan cheese, grated
- ¼ teaspoon ground nutmeg
- 1 teaspoon black pepper
- ½ teaspoon salt
Instructions
- Cook Butternut Squash Mixture: Add the cubed butternut squash, ½ cup vegetable broth, milk, and 2 peeled garlic cloves to a large pot over high heat. Bring to a boil, then reduce to medium heat and cook for about 20 minutes until the squash is fork tender.
- Heat Broth: In a separate large pot, bring the remaining 8 cups of vegetable broth to a boil to keep it hot for cooking the risotto.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add the diced onion and sauté for 3-5 minutes until translucent. Then add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add and Toast Rice: Add the arborio rice to the skillet and toast it by stirring continuously for 2-3 minutes until it is slightly translucent at the edges.
- Cook Risotto with Broth: Begin adding the boiling vegetable broth to the rice one cup at a time, stirring continuously. Wait until each cup of broth is fully absorbed before adding the next. Continue this process until all broth is absorbed and the rice is creamy and tender.
- Incorporate Parmesan: Stir the grated parmesan cheese into the creamy risotto and mix well.
- Puree Squash Mixture: Once the butternut squash is tender, add the nutmeg, salt, and pepper to the pot with the squash, milk, vegetable broth, and garlic. Transfer the mixture to a blender or food processor and puree until smooth.
- Combine Pureed Squash and Risotto: Add the pureed butternut squash to the risotto. Stir to combine evenly.
- Simmer to Finish: Reduce the heat to low and simmer the combined risotto and squash mixture for 5-10 minutes, allowing the flavors to meld and the risotto to thicken slightly.
- Serve: Serve the risotto immediately while warm and creamy for the best texture and taste.
Notes
- Use fresh vegetable broth for better flavor or substitute with low-sodium broth to control salt content.
- Keep the broth hot while adding it to rice to ensure even cooking and creamy texture.
- Stirring constantly is key to achieving a creamy risotto and preventing rice from sticking.
- You can substitute milk with a dairy-free alternative like almond or oat milk for a lactose-free version.
- Feel free to garnish with additional parmesan or fresh herbs like sage or thyme for added flavor.
