Butternut Squash Risotto

Let’s talk about one of the coziest, creamiest comfort foods out there — butternut squash risotto. This dish strikes that perfect balance between rich and wholesome, making it a go-to when you’re craving something warm and flavorful that still feels a bit elevated. It’s a little luxurious, a little rustic, and totally satisfying.

What makes this risotto special is how the butternut squash practically melts into the rice as it cooks. It gives the dish a naturally creamy texture and a beautiful golden color without needing loads of butter or cream. Plus, that slightly sweet, nutty flavor of the squash works like magic with the savory parmesan and fragrant herbs. It’s the kind of meal that makes you pause between bites because it’s just that good.

The best part? You don’t need a ton of ingredients or fancy equipment — just a good pot, some patience, and a willingness to stir. Risotto has a bit of a reputation for being fussy, but it’s more about presence than perfection. Once you get into the rhythm of slowly adding warm broth and stirring, it becomes almost meditative.

Whether you’re cooking for yourself on a quiet night or looking to impress someone without too much stress, butternut squash risotto is a solid choice. It’s one of those dishes that feels like it came from a cozy little bistro, even though it came straight from your kitchen.

Why You’ll Love It

• Naturally creamy without heavy cream – The butternut squash breaks down as it cooks, giving the risotto a rich, velvety texture without needing to add lots of dairy.
• Comforting and nourishing – It’s warm, filling, and packed with wholesome ingredients like squash, garlic, onions, and broth — total cozy food without feeling overly indulgent.
• Simple ingredients, big flavor – You don’t need anything fancy. Just arborio rice, squash, aromatics, and broth come together to create something that tastes like you spent hours on it.
• Perfect for fall and winter dinners – It’s a great seasonal dish when butternut squash is at its peak, making it feel timely and special during cooler months.
• Easy to dress up or keep simple – Serve it as a main dish or add toppings like crispy sage, toasted pine nuts, or crumbled goat cheese to make it extra impressive.

Ingredient List

For the Risotto:

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1½ cups arborio rice
• ½ cup dry white wine (optional)
• 4–5 cups vegetable or chicken broth, kept warm
• 2 cups butternut squash, peeled and diced into small cubes
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• ½ teaspoon fresh thyme leaves (or ¼ tsp dried)

To Finish:

• ¼ cup grated Parmesan cheese (plus more for serving)
• 1 tablespoon butter
• Fresh parsley or sage, for garnish (optional)

Ingredient Notes

• Arborio rice – This short-grain rice is essential for risotto; it becomes creamy as it releases starch while cooking.
• Butternut squash – Dice it small so it cooks evenly and blends into the rice as it softens.
• Dry white wine – Adds acidity and depth of flavor. You can skip it and use a splash of broth instead if needed.
• Parmesan – I always use freshly grated Parmigiano-Reggiano — the flavor is richer than pre-shredded versions.
• Broth – Use a good-quality broth, homemade or low-sodium store-bought. It really impacts the final flavor.

Kitchen Equipment Needed

• Large, heavy-bottomed pot or Dutch oven – For even heat distribution and slow simmering without scorching. I love using my enameled cast iron Dutch oven for risotto.
• Ladle – To add the warm broth gradually. This helps control the consistency and ensures the rice cooks properly.
• Wooden spoon or silicone spatula – Great for stirring without damaging your pot. I prefer a flat-edged wooden spoon to scrape the bottom as it cooks.
• Small saucepan – To keep the broth warm on a separate burner. Adding cold broth can mess with the risotto’s creamy texture.
• Cheese grater – For freshly grating the parmesan. It really makes a difference in both flavor and melt.

Instructions

Step 1: Prep the ingredients

• Peel and dice the butternut squash into small, ½-inch cubes. Smaller pieces cook faster and melt better into the risotto.
• Finely dice the onion and mince the garlic.
• Grate the parmesan and set it aside.
• In a small saucepan, warm the broth over low heat and keep it simmering. This is key — adding warm broth keeps the cooking temperature steady.

Pro Tip: Don’t skip pre-warming the broth! Cold liquid slows down the cooking and messes with the creamy consistency.

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Step 2: Sauté the aromatics

• In a large pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat.
• Add the diced onion and cook for 2–3 minutes until translucent and soft.
• Stir in the minced garlic and cook for another 30 seconds until fragrant.

Pro Tip: Keep the heat moderate so the garlic doesn’t brown — it can turn bitter quickly.

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Step 3: Toast the rice

• Add the arborio rice to the pot and stir to coat it in the butter and aromatics.
• Let it toast for 1–2 minutes, stirring often, until the edges of the rice look slightly translucent.

Pro Tip: This step adds a nutty depth of flavor and helps the rice absorb liquid evenly.

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Step 4: Deglaze with wine (optional)

• Pour in the white wine and stir continuously until it’s mostly absorbed.
• This step lifts any flavorful bits off the bottom of the pan and adds a subtle acidity to balance the richness.

No wine? Just skip it and go straight to the broth — your risotto will still be delicious.

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Step 5: Start adding the broth and squash

• Stir in your first ladleful of warm broth, along with the diced butternut squash.
• Let it simmer gently, stirring frequently, until most of the liquid is absorbed.
• Continue adding broth one ladle at a time, allowing each addition to absorb before adding more.

Pro Tip: Stir often but gently — this releases starch from the rice, creating that creamy risotto texture.

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Step 6: Season and simmer

• After about 15 minutes, add salt, pepper, and thyme.
• Keep adding broth and stirring until the rice is tender with a slight bite (al dente) and the squash is soft and creamy. This usually takes 25–30 minutes total.

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Step 7: Finish with butter and cheese

• Once the risotto is done, turn off the heat. Stir in the remaining tablespoon of butter and grated Parmesan until melted and glossy.
• Taste and adjust seasoning, adding more salt or cheese if needed.

Pro Tip: Let it rest for a minute or two before serving — the texture settles and becomes even creamier.

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Step 8: Serve and garnish

• Spoon into bowls and top with extra Parmesan, fresh parsley, or crispy sage if you’re feeling fancy.
• Serve immediately while warm and creamy — risotto waits for no one!

Tips and Tricks for Success

• Keep the broth warm – Adding cold broth slows cooking and affects texture. Keep it simmering on low throughout.
• Stir often, but don’t overdo it – Stirring helps release starch (which gives risotto its creaminess), but constant stirring can break down the rice too much. A gentle stir every minute or so is perfect.
• Taste as you go – The only way to know when your risotto is done is to taste it. It should be tender with a slight bite in the center — not mushy.
• Use a wide pot – This helps the liquid evaporate at the right rate and gives you more control over the texture.
• Finish off the heat – Once the rice is cooked, remove from heat before stirring in the cheese and butter. This keeps everything velvety instead of oily or separated.

Ingredient Substitutions and Variations

• Rice substitute – Carnaroli rice works well too, and some people even use pearl barley or farro for a twist (though cooking time will increase).
• Butternut squash swap – Try pumpkin, sweet potato, or acorn squash if you don’t have butternut on hand.
• Vegan version – Use olive oil instead of butter, veggie broth, and a plant-based parmesan or nutritional yeast.
• Add-ins – Stir in sautéed mushrooms, wilted spinach, or crispy pancetta for added texture and flavor.
• Herbs – Swap thyme for sage, rosemary, or a pinch of nutmeg for a slightly different fall flavor profile.

Serving Suggestions

• Pair with a crisp green salad – I love serving this risotto alongside a simple arugula or mixed greens salad tossed with lemon vinaigrette—it cuts through the richness beautifully.
• Top with crispy sage leaves – Fry a few sage leaves in butter until crisp and scatter them over the top for extra flavor and texture. It’s a small touch that makes a big impression.
• roServe with roasted chicken or turkey – For a heartier meal, pair it with herb-roasted chicken thighs or turkey breast. It turns this cozy risotto into a complete dinner.
• Add a side of sautéed greens – Garlicky spinach, kale, or Swiss chard complements the sweetness of the squash and adds a nice contrast.
• Make it the star of a vegetarian dinner – Just add a slice of crusty bread and a glass of white wine—I love doing this for a simple yet elegant meatless night.

Storage and Reheating Instructions

• Store leftovers in an airtight container – Refrigerate within 1–2 hours of cooking. It keeps well for up to 3 days.
• Reheat gently on the stovetop – Add a splash of broth or water to loosen it up as you warm it over medium-low heat, stirring frequently.
• Microwave option – Heat in 30-second bursts, stirring in between. Add a little broth or water to help it stay creamy.
• Avoid freezing – Risotto tends to lose its texture when frozen and reheated, so it’s best enjoyed fresh or within a few days.
• Use leftovers creatively – Turn them into crispy risotto cakes or arancini by forming into balls, breading, and pan-frying. They’re so good!

Frequently Asked Questions

Can I make this risotto ahead of time?

You can prep the ingredients ahead, but risotto is best enjoyed fresh. If needed, cook it about 90% through, cool it, then finish the last few ladles of broth when reheating.

What’s the best rice to use for risotto?

Arborio is the go-to, but Carnaroli and Vialone Nano are great alternatives. They all release starch that makes risotto creamy.

Can I use frozen butternut squash?

Yes! Just make sure to thaw and pat it dry to avoid adding extra moisture. It may break down faster, so keep an eye on texture.

Is this dish gluten-free?

Yes, as long as you use gluten-free broth and check your cheese (some pre-grated kinds add fillers). It’s naturally gluten-free otherwise!

Can I make it dairy-free?

Definitely. Use olive oil instead of butter, skip the parmesan or use a dairy-free version, and check that your broth is dairy-free too.

What can I use instead of wine?

You can simply skip the wine and use a splash of broth or a squeeze of lemon juice for a little acidity.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!