Creamy Butternut Squash Risotto Recipe

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.

Course Main Course, Side Dish

Cuisine American, Italian

Keyword Butternut Squash Risotto, Butternut Sqush Risotto Recipe, Risotto

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 648kcal

Author Dana DeVolk

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 desired
1 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.

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