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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. It’s a perfect family hearty meal that everyone will love.
I’m a huge risotto fan, when I first began culinary school this butternut squash risotto 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 northern Italian dish.
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.
A little broth, a splash of white wine and you’ve got yourself a dish to be remembered. It’s a creamy rice dish that always gets rave reviews when I serve it.
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 butternut squash 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.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE BUTTERNUT SQUASH RISOTTO:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- CAN I ROAST MY BUTTERNUT SQUASH?
- WHAT IS RISOTTO?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Creamy Butternut Squash Risotto Recipe
WHY THIS RECIPE WORKS:
- With full flavors, this creamy risotto is super comforting.
- This can be doubled to feed a larger crowd.
- This main course can be customized to fit your flavor needs.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- 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 large pot or skillet, melt butter and saute onion and 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 to the pot, little by little. It should take about 25-30 minutes for the rice to absorb all the liquid.
- Follow with parmesan, parsley (or add as a garnish on top later), nutmeg, salt, and pepper. Serve right away.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I ROAST MY BUTTERNUT SQUASH?
Absolutely, this is one of our favorite ways to make this side dish.
It is an extra step and 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 made with broth (and other flavoring ingredients) until 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.
ANY ADDITIONS?
I love making this when it’s the right time of year.
Butternut is one of my favorite squashes to cook fresh off the vine.
All that starchy rice goes perfectly with it!
- Roasted Sweet Potatoes: Add a touch of sweetness and complement the creamy texture of the risotto.
- Fried Sage Leaves: Provides a crispy, aromatic topping that enhances the flavor.
- Brussels Sprouts: Roasted or sautéed, they add an earthy depth to the dish.
- Extra Parmesan Cheese: A favorite way to add more cheesy goodness and achieve the best results.
- Nutmeg: A dash for a warm, spicy note that pairs well with the sweet squash.
- Lemon Juice: A splash at the end of cooking brightens up the flavors.
- Pine Nuts: Toasted and sprinkled on top for a nutty crunch and good flavor.
- Pumpkin Seeds: Roasted and added as a garnish for an extra crunch.
- Black Pepper: Freshly cracked for a bit of heat and to enhance the overall flavor.
- Fresh Sage Leaves: Chopped and stirred in for an added aromatic touch.
ANY SUBSTITUTIONS?
If you’re a fan of traditional risotto, you’ll love this.
It’s one of my all-time favorite recipes. And only a little time to create it!
- Vegan Butter: To make the dish vegan-friendly without losing the richness.
- Vegetable Stock: Instead of chicken broth to keep it vegetarian or vegan, ensuring it still has a good flavor.
- Butternut Squash Puree: If you don’t have fresh butternut squash, use puree for a smooth and creamy consistency.
- Vegan Parmesan: For a dairy-free alternative that still provides a cheesy taste and good results.
- Olive Oil: Instead of butter for a lighter, Mediterranean twist, keeping the dish flavorful and delicious.
HOW TO STORE:
This Butternut Squash Risotto Recipe can be stored in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or skillet with a splash of more stock to loosen it up.
It can also be frozen in an airtight container for up to 3 months.
DANA’S 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 rice or Carnaroli.
- Risotto recipes can easily be doubled to serve more people if you’d like.
Are you looking for a 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!
Creamy Butternut Squash Risotto Recipe
Ingredients
- 4 ½ Tablespoons butter
- 1 large onion finely diced
- 3 large garlic cloves minced
- 1 3/4 cups risotto rice Arborio or Carnaroli
- ⅔ cup dry white wine
- 3 ½ cups small-diced butternut squash
- 4 cups chicken or vegetable broth or slightly more add as needed
- 1 cup grated parmesan plus more for garnish
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- pinch ground nutmeg
- roasted diced butternut squash for garnish optional
- fresh chopped parsley for garnish optional
Instructions
- In a large pot or skillet, melt the butter and saute the onion and garlic until the onion becomes translucent and the garlic is fragrant.4 ½ Tablespoons butter, 1 large onion finely diced, 3 large garlic cloves minced
- Add in the rice and stir constantly for a few minutes.1 3/4 cups risotto rice
- Pour in the wine and take it to almost a boil.⅔ cup dry white wine
- 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.3 ½ cups small-diced butternut squash, 4 cups chicken or vegetable broth or slightly more
- Stir constantly and add the broth slowly to the pot, little by little, about 1/4 cup at a time. It should take about 25-30 minutes for the rice to absorb all the liquid.
- Follow with parmesan, salt, pepper, and nutmeg. Serve right away with more roasted butternut squash, parmesan, and parsley if desired1 cup grated parmesan, 1/2 teaspoon salt, 1/2 teaspoon black pepper, pinch ground nutmeg, roasted diced butternut squash for garnish, fresh chopped parsley for garnish
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 rice or Carnaroli.
- Risotto recipes can easily be doubled to serve more people if you’d like.
Nutrition
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