Go Back
As the leaves begin to change and the air turns crisp, nothing quite warms the soul like a bowl of creamy butternut squash risotto. This delightful dish captures the essence of fall, bringing together the rich, sweet flavors of butternut squash with the creamy, comforting texture of traditional risotto. Perfect for cozy weeknight dinners or festive gatherings, this risotto is not only a treat for the taste buds but also a visual feast, boasting vibrant autumn hues that brighten up any table.

Butternut Squash Risotto

Warm up your autumn evenings with this creamy butternut squash risotto, a vibrant dish that captures the essence of fall. Combining the rich sweetness of roasted butternut squash with the luxurious creaminess of Arborio rice, this risotto is perfect for cozy dinners or special gatherings. Packed with nutrients and bursting with flavor, it's a nutritious option that delights both the palate and the eyes. Elevate your cooking repertoire this season with a dish that’s both comforting and visually stunning.
Print Recipe Pin Recipe

Ingredients
  

1 medium butternut squash (about 2 cups, peeled and diced)

1 cup arborio rice

5 cups vegetable broth

1 medium onion, finely chopped

3 cloves garlic, minced

1/2 cup dry white wine

1 cup grated Parmesan cheese

3 tablespoons olive oil

2 tablespoons unsalted butter

1/4 teaspoon nutmeg

Salt and pepper, to taste

Fresh parsley or sage, for garnish

Optional: pumpkin seeds for crunch

Instructions
 

Roast the Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized. Once done, set aside.

    Prepare the Broth: In a saucepan, heat the vegetable broth over medium heat until just simmering. Keep warm on low heat.

      Sauté Aromatics: In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for another minute until fragrant.

        Toast the Rice: Add the arborio rice to the pot and cook, stirring often, until the edges of the rice become translucent, about 2-3 minutes.

          Deglaze with Wine: Pour in the white wine and stir until it is mostly absorbed by the rice.

            Add Broth Gradually: Begin adding the warm vegetable broth, one ladle at a time, to the rice mixture. Stir frequently and allow the liquid to absorb before adding the next ladle. This process helps the rice release its starch, adding creaminess to the risotto. Continue until the rice is al dente and creamy, about 20-25 minutes.

              Incorporate Roasted Squash: Once the rice is cooked, gently fold in the roasted butternut squash, Parmesan cheese, butter, and nutmeg. Season with salt and pepper to taste.

                Serve: Remove from heat and let the risotto sit for a couple of minutes before serving. Garnish with fresh parsley or sage and sprinkle with pumpkin seeds for added texture, if desired.

                  Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings