If you’re searching for a comforting and elegant dish that feels like a warm hug in every bite, this Creamy Butternut Squash Risotto Recipe will quickly become your new favorite. Combining the luscious sweetness of butternut squash with the rich creaminess of perfectly cooked arborio rice, every spoonful is silky, flavorful, and utterly satisfying. It’s a wonderful way to turn simple ingredients into something spectacular, perfect for cozy dinners or impressing guests with minimal fuss.
Ingredients You’ll Need
The magic behind this Creamy Butternut Squash Risotto Recipe lies in its straightforward ingredients, each playing a vital role in flavor, texture, and appearance. From the tender sweetness of butternut squash to the nutty richness of parmesan, every element works harmoniously to create a dish that’s rich but balanced.
- Butternut squash (1 ½ cups, peeled and cubed): This adds natural sweetness and creaminess when pureed into the risotto.
- Vegetable broth (8 ½ cups, divided): The warm broth cooks the rice and squash, infusing every bite with savory depth.
- Milk (¾ cup): Adds extra creaminess without overpowering the delicate flavors.
- Garlic cloves (4, divided): Provides that subtle aromatic foundation for a rich savory profile.
- Unsalted butter (2 tablespoons): Melts into the rice for a luscious, silky texture in every spoonful.
- Onion (1 cup, diced): Sautéed to sweetness, it builds a classic risotto base.
- Arborio rice (1 ½ cups): Its high starch content ensures the risotto becomes creamy and comforting.
- Parmesan cheese (½ cup, grated): Adds a sharp, savory layer that brings the whole dish together.
- Ground nutmeg (¼ teaspoon): A delicate hint of warmth that pairs beautifully with the squash’s sweetness.
- Black pepper (1 teaspoon): Freshly ground for a touch of spice that balances the creaminess.
- Salt (½ teaspoon): Enhances all the natural flavors without overwhelming the dish.
How to Make Creamy Butternut Squash Risotto Recipe
Step 1: Cook the Butternut Squash
Start by adding the cubed butternut squash, ½ cup of vegetable broth, milk, and two garlic cloves to a large pot. Bring everything to a boil over high heat, then reduce to medium and simmer until the squash is fork-tender, which takes about 20 minutes. This step softens the squash perfectly, setting the stage for its transformation into a silky puree.
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. Having hot broth ready to ladle into your rice makes all the difference when it comes to that perfect creamy risotto texture.
Step 3: Sauté the Aromatics and Toast the Rice
In a large skillet over medium heat, melt the butter. Add the diced onion and sauté for 3 to 5 minutes until soft and fragrant. Then add the remaining two minced garlic cloves, cooking for another 1 to 2 minutes. Finally, add the arborio rice and toast it for 2 to 3 minutes, stirring often. Toasting the rice enhances its nutty flavor and helps it absorb the broth gradually.
Step 4: Cook the Risotto
Begin adding the hot vegetable broth to the rice one cup at a time. Stir continuously and wait for the liquid to be nearly absorbed before adding the next cup. This careful, patient process releases the rice’s starch and builds that signature creamy risotto texture. Keep going until all the broth is incorporated and the rice is tender but with a slight bite to it.
Step 5: Incorporate Parmesan and Seasonings
Once the rice reaches the perfect consistency, stir in the grated parmesan cheese. This adds a salty, savory richness that complements the sweetness of the squash perfectly. Meanwhile, your butternut squash should be ready for the next step.
Step 6: Puree the Butternut Squash
Mix the cooked butternut squash with the milk, vegetable broth, remaining garlic, nutmeg, salt, and black pepper in a blender or food processor. Puree until smooth and creamy. This luscious mixture is the heart of your risotto’s signature flavor and texture.
Step 7: Combine and Simmer
Add the pureed squash directly into the risotto and stir until combined. Reduce the heat to low and simmer for an additional 5 to 10 minutes. This allows the flavors to meld perfectly and the squash to fully integrate, making the dish truly irresistible.
Step 8: Serve Immediately
The final step is to dish up your freshly made creamy masterpiece. Serve while warm to enjoy the rich, comforting textures at their peak.
How to Serve Creamy Butternut Squash Risotto Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme adds a vibrant pop of color and fresh herbaceous note that cuts through the creaminess delightfully. You can also grate extra parmesan on top for that final cheesy finish. For a gourmet touch, drizzle a little truffle oil to elevate this cozy classic.
Side Dishes
This Creamy Butternut Squash Risotto Recipe pairs wonderfully with crisp, simple sides. A fresh arugula salad with lemon vinaigrette refreshes the palate, while roasted Brussels sprouts or garlic green beans complement the smooth texture by adding some savory crunch and earthiness.
Creative Ways to Present
For a stunning presentation, serve the risotto in shallow bowls or even hollow out a roasted butternut squash and fill it with risotto for an autumn-themed delight. Another idea is to top with roasted nuts or crispy sage leaves for contrasting texture and an autumnal flair.
Make Ahead and Storage
Storing Leftovers
If you’ve made extra, store the risotto in an airtight container in the refrigerator for up to 3 days. Keep in mind risotto tends to thicken as it cools, so a quick reheat with a little broth or milk will bring back its creamy character.
Freezing
Freezing risotto is not usually recommended because the texture can change, becoming grainy after thawing. However, if needed, freeze it in portions, wrapped tightly in plastic wrap and foil, for up to 1 month. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftovers on the stove over low heat, stirring often, and add a splash of broth or milk to loosen the texture. Avoid microwave reheating alone as the risotto can dry out or become unevenly heated. Slowly warming it helps preserve the creamy consistency you love.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! Chicken broth will add a heartier flavor to the risotto, making it richer. Just make sure to use a good quality broth to keep the overall balance of flavors.
Is it possible to make this recipe vegan?
Yes! Simply substitute the butter with olive oil or a vegan butter alternative, and use nutritional yeast or a vegan parmesan substitute instead of cheese. The butternut squash and broth keep it naturally rich and creamy.
How do I know when the risotto is done?
The risotto should be creamy and slightly loose but not soupy. The rice grains should be tender with a slight bite, often described as al dente. Taste a few grains to check for texture as you near the end of cooking.
Can I use frozen butternut squash?
Frozen butternut squash can be used if fresh isn’t available. Just thaw and drain any excess water before cooking so that the risotto doesn’t become too watery.
What wine pairs well with creamy butternut squash risotto?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the sweetness of the squash and the creamy texture without overpowering the dish. For red lovers, a light-bodied Pinot Noir works nicely too.
Final Thoughts
If you’ve never treated yourself to a bowl of creamy, dreamy risotto, this Creamy Butternut Squash Risotto Recipe is a wonderful place to start. It’s rich in flavor but surprisingly simple to make, showing how a few humble ingredients can transform into something extraordinary. Give it a try soon—you might just find your next go-to comfort meal!
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Creamy 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 that combines tender roasted butternut squash with classic arborio rice cooked slowly to a luscious, creamy texture. Enhanced with garlic, parmesan, and a touch of nutmeg, this recipe is perfect for a cozy dinner and serves 4 people in about 40 minutes.
Ingredients
Squash Puree Ingredients
- 1 ½ cups butternut squash, peeled and cubed
- ½ cup vegetable broth
- ¾ cup milk
- 2 garlic cloves, peeled
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 teaspoon black pepper
Risotto Ingredients
- 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 over high heat, combine the butternut squash, ½ cup vegetable broth, milk, and 2 cloves peeled garlic. Bring to a boil, then reduce heat to medium and cook until the squash is fork tender, about 20 minutes.
- Boil Broth: Meanwhile, in a separate large pot, bring the remaining 8 cups of vegetable broth to a boil.
- Sauté Onion and Garlic: In a large skillet over medium heat, melt the butter. Add diced onion and sauté for 3-5 minutes until translucent. Add the remaining 2 cloves of minced garlic and sauté for an additional 1-2 minutes.
- Toast the Rice: Add the arborio rice to the skillet and toast for 2-3 minutes, stirring constantly to coat the grains in butter and onion mixture.
- Add Broth Gradually: Begin adding the boiling vegetable broth to the rice, one cup at a time. Stir continuously and allow the broth to be absorbed fully before adding the next cup. Continue this process until all the broth has been absorbed and the risotto is creamy.
- Add Parmesan: Stir the grated parmesan cheese into the creamy risotto until melted and thoroughly combined.
- Puree Squash: Once the butternut squash is cooked, add the nutmeg, salt, and black pepper to the pot with the squash mixture. Transfer everything including the milk, broth, and garlic to a blender or food processor and puree until smooth.
- Combine Squash Puree and Risotto: Pour the pureed squash into the risotto and stir well to combine all flavors.
- Simmer: Reduce the stovetop heat to low and let the risotto simmer gently for 5-10 minutes to allow the flavors to meld and the puree to be fully absorbed.
- Serve: Serve the butternut squash risotto immediately while warm and creamy.
Notes
- For a vegan version, substitute butter with olive oil and parmesan with a vegan cheese alternative.
- Use low-fat milk or plant-based milk to reduce fat content.
- Stir the risotto frequently to prevent sticking and ensure even cooking.
- Freshly grated parmesan gives a better flavor than pre-grated.
- To enhance the flavor, roast the butternut squash before cooking if desired.
