Creamy, flavorful, and super easy this Butternut Squash Risotto is a perfect fall side or main dish that you will not be able to get enough of. A perfect family hearty meal everyone will love.
I’m a huge risotto fan, when I first began culinary school that was one of the dishes that I always tried to perfect. I love risotto and all the different recipes that you can make with it.
Since it’s Fall, I really wanted to share with you one of my recipes that is super comforting and delicious and that is this Butternut Squash Risotto.
I absolutely adore butternut squash so I knew that I had to share this recipe with you. Some easy and fun flavors that work really well together making this the perfect comforting dish.
Butternut squash is a really great vegetable to work with that has amazing flavor and it really works great with risotto. It has a great flavor that really just complements this recipe.
This is one recipe that my husband requests over and over again, and I do not blame him one bit. We adore this and I really can’t make that known more, you will just have to try for yourself.
We try to keep things simple on our site, and this is really simple you just want to keep an eye on the risotto, you don’t want it overdone or underdone, but you will know.
Some of our favorite comforting recipes like this include: Zucchini Rice Casserole, Roasted Garlic Mashed Potatoes and Sweet and Sour Cabbage.
WHY THIS RECIPE WORKS:
- With full flavors, this is super comforting.
- This can be doubled to feed a larger crowd.
- This can be customized to fit your flavor needs.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Butter
Onion
Garlic
White wine
Risotto rice
Chicken or vegetable broth
Parmesan
Salt
Pepper
Nutmeg
Butternut squash
Optional garnishes
HOW TO MAKE BUTTERNUT SQUASH RISOTTO:
- In a wide pot or skillet, melt butter and saute onion, garlic until onion becomes translucent and garlic fragrant.
- Add in the rice and stir constantly for a few minutes.
- Pour in the wine and take it to almost a boil.
- Stir in the diced butternut squash, and follow with ½ chicken broth. You can also use priorly roasted butternut squash, but make sure to roast it until almost soft. See notes below.
- Stir constantly and add the broth slowly in the pot little by little. It should take about 25-30 minutes for all the rice to absorb all the liquid.
- Follow with parmesan, parsley (or add as a garnish on top later), nutmeg, salt, pepper. Serve right away.
CAN I ROAST MY BUTTERNUT SQUASH?
Absolutely, this is one of our favorite ways to make this Butternut Squash Risotto. It is an extra step and is optional so you do not have to do it if you do not want to but it is so good.
To roast your butternut squash what you’ll need to do is dice your squash and place it on a baking sheet. Bake it until almost soft (425 F for about 10-15 min) because it will continue to cook in the risotto.
The risotto will look slightly different as the squash will become softer once simmering in the risotto and will give it color.
You can also use pumpkin instead of butternut squash if you’d like!
WHAT IS RISOTTO?
Risotto is an Italian rice dish that is cooked with broth (and other ingredients if flavoring) until it is creamy. The broth can be derived from vegetables, beef, chicken, etc.
Most risotto dishes use butter, white wine, parmesan, and onion. It can be flavored to your desire or have things added to it like this Butternut Squash version.
WHAT ELSE CAN I ADD TO THIS?
Add a bit of variety! There is plenty of customization that you can do. Simply experiment with different spices, veggies, even meats like bacon and pancetta work great.
You just want to make sure to follow the basic instructions for making risotto.
HOW TO STORE:
This Butternut Squash Risotto Recipe can be stored in an airtight container in the refrigerator for up to 4 days.
TIPS AND TRICKS:
- Do not rush this dish! You want to keep adding the broth in increments.
- Play around with flavors, see my tips above.
- You can use roasted butternut squash, I have directions on how to make that above.
- Our favorite types of risotto rice are Arborio or Carnaroli.
- This can easily be doubled to serve more people if you’d like.
If you are looking for that super comforting and flavorful dish that sounds and looks fancy but is super easy? Then you have to make my Butternut Squash Risotto.
If you like this recipe you might also like:
If you’ve tried this BUTTERNUT SQUASH RISOTTO let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Butternut Squash Risotto
Ingredients
- 4 ½ Tablespoons butter
- 1 large onion finely diced
- 3 large garlic cloves minced
- ⅔ cup white wine
- 1 3/4 cups risotto rice Arborio, Carnaroli
- 4 cups chicken or vegetable broth or slightly more add as needed
- 1 cup parmesan
- Salt and pepper to taste
- Nutmeg to taste
- 3 ½ cup butternut squash or pumpkin diced
- For garnish optional: Parsley pumpkin seeds roasted butternut squash, bacon, pine nuts for garnish, Pumpkin seed oil, parmesan
Instructions
- In a wide pot or skillet, melt butter and saute onion, garlic until onion becomes translucent and garlic fragrant.
- Add in the rice and stir constantly for a few minutes.
- Pour in the wine and take it to almost a boil.
- Stir in the diced butternut squash, and follow with ½ chicken broth. You can also use priorly roasted butternut squash, but make sure to roast it until almost soft. See notes below.
- Stir constantly and add the broth slowly in the pot little by little. It should take about 25-30 minutes for all the rice to absorb all the liquid.
- Follow with parmesan, parsley (or add as a garnish on top later), nutmeg, salt, pepper. Serve right away.
Notes
- Do not rush this dish! You want to keep adding the broth in increments.
- Play around with flavors, see my tips above.
- You can use roasted butternut squash, I have directions on how to make that above.
- Our favorite types of risotto rice are Arborio or Carnaroli.
- This can easily be double to serve more people is you'd like.
Nutrition
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