If you are seeking a comforting dish that feels like a warm hug on a chilly day, look no further than this Butternut Squash Risotto Recipe. It combines the creamy, rich texture of classic risotto with the subtle sweetness and velvety smoothness of pureed butternut squash. Every spoonful brings together silky arborio rice, aromatic garlic, and the nutty touch of parmesan cheese, creating a dish that’s as beautiful as it is delicious. This Butternut Squash Risotto Recipe is truly a celebration of simple ingredients transformed into something extraordinary.
Ingredients You’ll Need
The magic behind this Butternut Squash Risotto Recipe lies in its straightforward, wholesome ingredients. Each one plays a crucial role: from the squash adding color and natural sweetness, to the arborio rice delivering that signature creamy texture, and the parmesan cheese bringing depth and richness.
- Butternut squash (1 ½ cups, peeled and cubed): The star ingredient, providing creaminess and a subtle, sweet flavor to the risotto.
- Vegetable broth (8 ½ cups, divided): Keeps the risotto moist and infuses it with savory, herbal notes.
- Milk (¾ cup): Adds extra creaminess and helps tenderize the butternut squash while cooking.
- Garlic cloves (4, divided): Gives a lovely aromatic base and enhances the overall flavor profile.
- Unsalted butter (2 tablespoons): Essential for sautéing the onions and toasting the rice; it lends a luscious, silky mouthfeel.
- Onion (1 cup, diced): Adds sweetness and depth as it sautés to softness.
- Arborio rice (1 ½ cups): The heart of risotto, this short-grain rice absorbs liquid beautifully, creating that perfect creamy texture.
- Parmesan cheese (½ cup, grated): Brings a nutty, savory finish that’s absolutely irresistible.
- Ground nutmeg (¼ teaspoon): Introduces a warm, subtle spice that accentuates the sweetness of the squash.
- Black pepper (1 teaspoon): Adds a gentle heat and balances the dish.
- Salt (½ teaspoon): Enhances all the flavors harmoniously.
How to Make Butternut Squash Risotto Recipe
Step 1: Prepare the Butternut Squash Base
Begin by combining the cubed butternut squash, half a cup of vegetable broth, milk, and two peeled garlic cloves in a large pot over high heat. Bring this delightful mixture to a boil — the steam will start unlocking the squash’s natural sweetness. Then, lower the heat to medium and let it simmer until the squash is fork-tender, which should take about 20 minutes. This step creates the creamy foundation that will later be pureed and blended seamlessly into your risotto.
Step 2: Keep Your Broth Ready
While the squash is cooking, get your additional vegetable broth boiling in a separate large pot. Having it hot and ready helps the rice cook evenly and absorb liquid more efficiently, giving your risotto that signature luxuriously creamy texture.
Step 3: Sauté Aromatics and Toast Rice
In a large skillet over medium heat, melt the butter gently. As soon as it’s melted, toss in the diced onion and sauté for 3 to 5 minutes until soft and fragrant. Add the remaining two cloves of minced garlic and sauté for another minute or two to release those wonderful garlicky aromas. Then, stir in the arborio rice, letting it toast for 2 to 3 minutes. Toasting is a crucial step — it enhances the nuttiness of the rice and helps it develop a lovely texture.
Step 4: Gradually Add Broth and Cook Risotto
This part is where patience pays off. Pour in one cup of the hot vegetable broth to the toasted rice and stir gently until it’s fully absorbed. Repeat by adding each subsequent cup of broth only after the previous one has been absorbed. This slow, steady absorption allows the rice to release its creamy starch, ensuring the risotto reaches that perfect balance between tender and al dente. Continue until you have incorporated all the broth, resulting in a soft, luscious creation.
Step 5: Add Parmesan and Puree the Squash
Once your risotto is creamy and cooked through, stir in the grated parmesan cheese to melt into the warmth of the rice, lending a rich, savory finish. Meanwhile, your butternut squash should be ready for the next transformation. Add the ground nutmeg, salt, and black pepper to the cooked squash mixture, then transfer everything into a blender or food processor. Puree until completely smooth, creating a beautifully silky squash blend that will elevate your risotto.
Step 6: Combine and Simmer
Pour the pureed butternut squash into the skillet with your parmesan-infused risotto and gently stir until fully combined. Let the risotto simmer on low heat for 5 to 10 minutes, allowing the vibrant squash to meld into the creamy rice, deepening the flavors and creating a comforting, cohesive dish.
Step 7: Serve Immediately
Risotto waits for no one, so serve it up hot and fresh to enjoy the full creaminess and warmth. It’s at its absolute best right from the stove.
How to Serve Butternut Squash Risotto Recipe
Garnishes
Enhance your Butternut Squash Risotto Recipe with simple garnishes that add a pop of color and texture. Freshly chopped parsley or thyme brings a bright herbal note, while a sprinkle of toasted pepitas introduces a delightful crunch. For a bit of extra indulgence, a drizzle of high-quality olive oil or a few shavings of parmesan cheese can elevate each bite to restaurant-quality levels.
Side Dishes
This risotto pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette, cutting through the richness with fresh acidity. Roasted Brussels sprouts or sautéed green beans also make excellent companions, adding a textural contrast and extra nutrients to your meal. For those wanting heartier options, grilled chicken or pan-seared salmon boost the protein factor and round out the plate perfectly.
Creative Ways to Present
Looking to wow your guests? Serve this Butternut Squash Risotto Recipe in individual hollowed-out squash shells for a festive display. Alternatively, spoon it into small, warm bowls topped with microgreens and edible flowers to impress visually and gastronomically. You can even turn leftovers into arancini — crispy risotto balls that are absolutely addictive as appetizers or snacks.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from your Butternut Squash Risotto Recipe, transfer them to an airtight container and refrigerate. The risotto’s creamy texture will thicken upon cooling but can be revived easily when reheated.
Freezing
While freezing risotto is possible, it’s best done with care. The texture may change slightly after thawing due to the starch content. For freezing, portion the risotto in airtight containers or freezer bags, leaving some headspace, then freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating gently.
Reheating
Reheat your butternut squash risotto slowly on the stove over low heat with a splash of broth or milk to restore its creamy consistency. Stir frequently to ensure even warming and to prevent sticking. Microwaving is also an option—heat in bursts, stirring in between, until warmed through.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! Chicken broth will add a richer, slightly different flavor profile but will work wonderfully with the butternut squash in this risotto recipe.
Is arborio rice necessary for risotto?
Arborio rice is the classic choice because of its high starch content, which gives risotto its creamy texture. While you can experiment with other short-grain rices, they may not absorb liquid or create creaminess in the same way.
Can I make this recipe vegan?
Yes! Substitute the butter with olive oil and use a plant-based milk and vegan parmesan alternative. Ensure your broth is vegetable-based and free from animal products.
How thick should the risotto be when serving?
A perfect risotto has a creamy, slightly thick but fluid consistency that just coats the back of a spoon. It should be soft, not dry or overly runny.
Can the pureed butternut squash be prepared in advance?
Definitely. You can prepare and puree the squash a day or two ahead and store it in an airtight container in the fridge. Just add it to the risotto when you’re ready to serve.
Final Thoughts
This Butternut Squash Risotto Recipe is a wonderful way to celebrate the beautiful flavors of fall in a dish that’s comforting yet sophisticated. It’s perfect for cozy dinners, dinner parties, or whenever you crave something creamy and satisfying. Give it a try — I promise it will become one of your favorite go-to recipes in no time!
Print
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
Creamy and comforting Butternut Squash Risotto combines tender roasted butternut squash puree with classic creamy risotto perfectly cooked in vegetable broth and enriched with parmesan cheese. This flavorful vegetarian dish is a delicious fall-inspired meal that is both satisfying and elegant, ready in about 40 minutes.
Ingredients
Butternut Squash Mixture
- 1 ½ cups butternut squash, peeled and cubed
- ½ cup vegetable broth
- ¾ cup milk
- 2 garlic cloves, peeled
Vegetable Broth
- 8 cups vegetable broth
Risotto
- 2 tablespoons unsalted butter
- 1 cup onion, diced
- 2 garlic cloves, minced
- 1 ½ cups arborio rice
- ½ cup parmesan cheese, grated
- ¼ teaspoon ground nutmeg
- 1 teaspoon black pepper
- ½ teaspoon salt
Instructions
- Cook Butternut Squash: Combine the butternut squash, ½ cup vegetable broth, milk, and 2 peeled garlic cloves in a large pot over high heat and bring to a boil.
- Simmer Squash: Reduce 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 a separate large pot.
- Prepare Risotto Base: In a large skillet over medium heat, melt the butter.
- Sauté Aromatics: Add diced onion to the butter and sauté for 3-5 minutes until translucent. Then add the 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 constantly.
- Add Broth Gradually: Begin adding the boiling vegetable broth one cup at a time to the rice. Stir continuously and only add the next cup once the previous cup has been absorbed.
- Continue Stirring: Continue this gradual broth addition and stirring process until all broth is absorbed and the rice is creamy and cooked through.
- Add Cheese: Stir the grated parmesan cheese into the creamy risotto.
- Puree Squash: Once the butternut squash is tender, add the nutmeg, salt, and pepper to the pot containing the squash, milk, broth, and garlic. Pour everything into a blender or food processor and puree until smooth.
- Combine Puree and Risotto: Stir the pureed butternut squash into the risotto until evenly combined.
- Simmer to Finish: Reduce heat to low and simmer the risotto for 5-10 minutes to allow the squash puree to integrate fully.
- Serve: Serve the risotto immediately while warm and creamy.
Notes
- Use fresh butternut squash for the best flavor, but frozen cubed squash can be substituted.
- Stirring the risotto regularly helps release the rice’s starches to create the creamy texture.
- Vegetable broth can be homemade or store-bought; adjust salt accordingly.
- For a richer dish, substitute milk with cream or a non-dairy alternative.
- Leftover risotto can be stored for up to 3 days in the refrigerator and reheated gently with a splash of broth or water.
