If you’re ready to welcome a dish that feels like a warm hug on your plate, this Butternut Squash Risotto Recipe is an absolute must-try. Creamy, comforting, and filled with the naturally sweet flavor of roasted butternut squash, this risotto is a perfect balance of silky textures and cozy autumn vibes. Whether you’re cooking for family, friends, or treating yourself on a quiet evening, every spoonful feels indulgent and nourishing. This recipe shows you how to transform simple ingredients into a dish that will quickly become a beloved favorite in your kitchen.
Ingredients You’ll Need
The beauty of this Butternut Squash Risotto Recipe lies in its straightforward ingredients, each chosen to build layers of flavor, luscious creaminess, and that beautiful golden color. Nothing fancy—just essentials that blend perfectly to create a memorable meal.
- Butternut squash (1 ½ cups, peeled and cubed): Brings natural sweetness and a smooth texture once pureed.
- Vegetable broth (8 ½ cups, divided): Infuses the risotto with rich savory notes while slowly cooking the rice to creamy perfection.
- Milk (¾ cup): Adds subtle creaminess to the squash puree, enhancing the velvety finish.
- Garlic cloves (4, divided): Lends aromatic warmth and depth without overpowering the delicate flavors.
- Unsalted butter (2 tablespoons): For sautéing onions and to enrich the risotto’s texture and flavor.
- Onion (1 cup, diced): This adds a savory base layer that gently complements the sweetness of the squash.
- Arborio rice (1 ½ cups): The star of any risotto, prized for its creaminess and ability to soak up flavor.
- Parmesan cheese (½ cup, grated): Brings salty, nutty richness to finish the dish perfectly.
- Ground nutmeg (¼ teaspoon): Adds a warm, spicy note that pairs beautifully with the squash.
- Black pepper (1 teaspoon): For a mild kick and to balance the sweetness.
- Salt (½ teaspoon): Enhances all the other flavors without overpowering them.
How to Make Butternut Squash Risotto Recipe
Step 1: Cook the Butternut Squash
Start by combining the butternut squash, half a cup of vegetable broth, milk, and two peeled garlic cloves in a large pot over high heat. Bring everything to a boil, then lower the heat to medium and let it simmer until the squash is fork-tender—this usually takes about 20 minutes. This step softens the squash and infuses the liquid with its natural sweetness and creaminess, which we’ll use to elevate the risotto.
Step 2: Heat the Broth Separately
While the squash is cooking, bring the remaining 8 cups of vegetable broth to a roar in a large pot. Keeping the broth hot is crucial because adding warm broth to the rice helps the grains cook evenly and release their creamy starches without cooling down the cooking process.
Step 3: Sauté the Aromatics and Toast the Rice
In a large skillet over medium heat, melt the butter and add the diced onion. Cook for 3 to 5 minutes until the onions are translucent and fragrant, then stir in the remaining two cloves of minced garlic, cooking for another 1 to 2 minutes. After that, add the arborio rice and toast it gently for 2 to 3 minutes. This step brings out the nutty flavor of the rice and prepares the grains to soak up all the delicious broth.
Step 4: Begin Adding Broth to the Rice
Start ladling the hot vegetable broth into the rice one cup at a time, stirring regularly. Wait until most of the liquid is absorbed before adding the next cup. This gradual process encourages the rice to release its creamy starch, which is the hallmark of any great risotto. Keep going until all the broth has been absorbed and the rice reaches a creamy, tender consistency.
Step 5: Blend the Squash and Incorporate
At this point, your butternut squash should be perfectly soft. Add the nutmeg, salt, and black pepper to the pot with the squash, milk, broth, and garlic, and blend everything into a silky puree using a blender or food processor. Pour this luscious squash puree into the risotto and stir it together. Let the risotto simmer on low heat for an additional 5 to 10 minutes so the flavors marry and the squash is fully absorbed into the creamy rice.
Step 6: Finish with Parmesan and Serve
The last touch is folding in the grated Parmesan cheese, which adds the ultimate richness and a slight salty tang, elevating the Butternut Squash Risotto Recipe to a stunning level of comfort food perfection. Serve immediately to enjoy the creamy, dreamy texture at its best.
How to Serve Butternut Squash Risotto Recipe
Garnishes
To take your Butternut Squash Risotto Recipe from delicious to truly show-stopping, consider garnishing with fresh sage leaves, a drizzle of extra virgin olive oil, or a sprinkle of toasted pine nuts. These little extras add beautiful fragrance, subtle crunch, and an extra touch of elegance that makes every plate feel special.
Side Dishes
This risotto pairs marvelously with crisp, fresh salads—think arugula with lemon vinaigrette—or roasted seasonal vegetables like Brussels sprouts or asparagus. You can also serve it alongside grilled chicken or pan-seared scallops for a heartier meal that’s balanced and satisfying without overwhelming the risotto’s delicate flavors.
Creative Ways to Present
For a cozy dinner party, serve the risotto in shallow bowls with a twist of lemon zest on top and a sprig of thyme. Or, for a more casual setting, plate it in small mason jars for an Instagram-worthy rustic look. Either way, presenting your Butternut Squash Risotto Recipe with a little flourish will make the dish feel even more inviting and homey.
Make Ahead and Storage
Storing Leftovers
Leftover risotto keeps wonderfully in an airtight container in the refrigerator for up to three days. It’s best to cool it to room temperature before refrigerating to maintain the creamy texture as much as possible.
Freezing
Freezing risotto can be tricky because of its creamy nature, but it’s doable if you’re careful. Freeze it in portion-sized containers, leaving a little space for expansion. When you’re ready to eat it, thaw it overnight in the fridge and reheat gently, adding a splash of broth or milk to help restore creaminess.
Reheating
Reheat your Butternut Squash Risotto Recipe slowly on the stove over low heat, stirring frequently to prevent sticking. Adding a little warm broth or milk as you heat will revive that luscious texture and keep it from drying out. It’s almost like you’re cooking it fresh all over again!
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! While vegetable broth keeps it vegetarian, chicken broth adds an extra layer of savory flavor that works beautifully with the sweet squash. Just keep in mind it will no longer be vegetarian.
What can I substitute for Arborio rice?
Arborio is ideal because of its starch content, but if you don’t have it, Carnaroli or Vialone Nano rice are good substitutes. Avoid long-grain rice as it won’t produce the creamy texture risotto needs.
Is this dish gluten-free?
Yes, this Butternut Squash Risotto Recipe is naturally gluten-free as long as you check your broth and Parmesan for any gluten-containing additives.
Can I make this recipe vegan?
You can easily veganize it by swapping butter for olive oil or vegan butter, using plant-based milk, and omitting Parmesan or using a vegan cheese alternative. The risotto will still be creamy and delicious!
How do I know when the risotto is done?
The rice should be tender with just a slight bite in the center—not mushy—while the overall dish is creamy and rich. Taste-testing as you add broth is the best way to ensure perfect doneness.
Final Thoughts
This Butternut Squash Risotto Recipe is truly one of those dishes that feels like a celebration of cozy comfort and simple elegance, all in one bowl. I can’t recommend it enough if you want to impress yourself (and others) with a meal that’s surprisingly easy but extraordinarily delicious. Give it a try soon—you’re going to fall in love with that rich, velvety goodness and the way it feels like a little bite of autumn magic.
Print
Butternut Squash Risotto Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A creamy and comforting Butternut Squash Risotto recipe that blends tender pureed squash with arborio rice cooked to perfection in vegetable broth, enriched with butter, garlic, and parmesan cheese. This stovetop risotto is smooth, flavorful, and perfect for a cozy meal.
Ingredients
Butternut Squash Mixture
- 1 ½ cups butternut squash, peeled and cubed
- ½ cup vegetable broth
- ¾ cup milk
- 2 garlic cloves, peeled
- ¼ teaspoon ground nutmeg
- 1 teaspoon black pepper
- ½ teaspoon salt
Risotto
- 8 cups vegetable broth
- 2 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1 cup onion, diced
- 1 ½ cups arborio rice
- ½ cup parmesan cheese, grated
Instructions
- Cook Butternut Squash: In a large pot on the stove over high heat, combine the butternut squash, ½ cup vegetable broth, milk, and 2 cloves peeled garlic. Bring to a boil.
- Simmer Squash: Reduce the heat to medium and cook until the squash is fork-tender, about 20 minutes.
- Heat Broth: Meanwhile, bring the remaining 8 cups of vegetable broth to a boil in another large pot.
- Prepare Risotto Base: In a separate large skillet over medium heat, melt the butter.
- Sauté Aromatics: Add diced onion to the melted butter and sauté for 3-5 minutes until translucent, then add the remaining 2 cloves minced garlic and sauté for another 1-2 minutes.
- Toast Rice: Add the arborio rice to the skillet and toast it for 2-3 minutes, stirring frequently.
- Add Broth Gradually: Begin adding the boiling vegetable broth to the rice, one cup at a time, stirring continuously.
- Absorb Broth: Once the first cup of broth is absorbed, add the next cup and keep stirring the risotto.
- Continue Adding Broth: Repeat this process until all the broth is absorbed and the risotto becomes creamy.
- Add Parmesan: Stir the grated parmesan cheese into the risotto for richness and flavor.
- Puree Squash: Once the squash is tender, add the nutmeg, salt, and pepper to the squash mixture. Transfer it, including the milk, vegetable broth, and garlic, to a blender or food processor, and puree until smooth.
- Combine Puree and Risotto: Pour the pureed squash into the risotto and stir to combine thoroughly.
- Simmer Risotto: Reduce the heat to low and simmer for 5-10 minutes until the puree has been absorbed and the risotto is creamy and heated through.
- Serve: Serve the butternut squash risotto immediately while warm.
Notes
- Stirring the risotto continuously while adding broth helps achieve the creamy texture characteristic of good risotto.
- Use fresh parmesan cheese for best flavor.
- You can substitute milk with a dairy-free alternative to make this recipe lactose-free.
- Adjust seasoning by adding more salt or pepper according to taste before serving.
- Ensure the vegetable broth is kept hot to maintain cooking temperature when adding to risotto.
