If you’re craving a comforting dish that feels like a warm hug in every bite, this Butternut Squash Risotto Recipe is exactly what you need. Rich, creamy, and bursting with the subtle sweetness of roasted butternut squash, this recipe transforms humble ingredients into a luxurious meal. The silky texture of the risotto combined with the earthy flavors of nutmeg and Parmesan cheese creates a balance that’s simply irresistible. Whether you’re cooking for a cozy night in or impressing guests, this dish brings vibrant color and deep autumnal flavors straight to your table.
Ingredients You’ll Need
These ingredients are straightforward but essential, each playing a vital role in making your Butternut Squash Risotto Recipe shine. From the creamy Arborio rice to the sweet butternut squash and savory Parmesan, every component adds layers of taste, texture, and a beautiful golden hue.
- Butternut squash (1 ½ cups, peeled and cubed): Adds natural sweetness and a smooth, creamy texture when pureed.
- Vegetable broth (8 ½ cups, divided): Infuses delicate flavor while cooking the rice and squash.
- Milk (¾ cup): Enhances creaminess without overpowering the dish.
- Garlic cloves (4, divided): Provides aromatic depth and a subtle kick.
- Unsalted butter (2 tablespoons): Offers richness and helps sauté the onions perfectly.
- Onion (1 cup, diced): Contributes a savory sweetness and soft texture after sautéing.
- Arborio rice (1 ½ cups): The star ingredient for that classic creamy risotto consistency.
- Parmesan cheese (½ cup, grated): Adds a nutty, salty finish that ties all flavors together.
- Ground nutmeg (¼ teaspoon): Brings warmth and complexity to the puree.
- Black pepper (1 teaspoon): For gentle heat and seasoning balance.
- Salt (½ teaspoon): Enhances and brightens all the other flavors.
How to Make Butternut Squash Risotto Recipe
Step 1: Cook and Puree the Butternut Squash
Start by placing the butternut squash, half a cup of vegetable broth, milk, and two peeled garlic cloves into a large pot over high heat. Bring this to a gentle boil, then reduce the heat to medium and let it cook until the squash is tender enough to pierce with a fork, about 20 minutes. This step softens the squash perfectly, preparing it to become the silky base of your risotto sauce.
Step 2: Prepare the Vegetable Broth
While the squash cooks, bring the remaining 8 cups of vegetable broth to a boil in a separate large pot. Having warm broth on hand is key for that classic risotto technique, as it ensures the rice cooks evenly and absorbs flavor gradually for ultimate creaminess.
Step 3: Sauté Onion and Garlic
Next, melt the butter in a large skillet over medium heat. Toss in the diced onion and sauté until translucent and fragrant, around 3 to 5 minutes. Add the remaining two cloves of minced garlic and cook an additional 1 to 2 minutes, letting those aromas develop. This sautéed base brings a welcoming savory note that pairs beautifully with the sweetness of the squash.
Step 4: Toast the Arborio Rice
Stir the Arborio rice into the skillet with the onions and garlic, allowing it to toast gently for 2 to 3 minutes. Toasting the rice like this adds a subtle nuttiness and helps the grains retain their structure as they cook, setting the stage for the perfect risotto texture.
Step 5: Gradually Add Broth and Stir
Begin adding the boiling vegetable broth one cup at a time, stirring frequently. Wait until each cup of broth is almost fully absorbed before adding the next. This slow absorption method encourages the rice to release its natural starches, creating that luscious, creamy finish everyone loves about risotto. Keep going until all the broth has been incorporated and the mixture is beautifully creamy.
Step 6: Add Parmesan Cheese
Stir in the grated Parmesan cheese, which enriches the risotto with its salty, nutty flavor and contributes to the dish’s irresistible creamy texture. This step also intensifies the overall depth of flavor.
Step 7: Puree the Butternut Squash and Combine
By now, your squash should be perfectly tender. Add the nutmeg, salt, and black pepper to the pot with squash, milk, broth, and garlic. Pour everything into a blender or food processor and puree until smooth. Pour this velvety mixture into the risotto, stirring thoroughly to combine. Reduce the heat to low and let it simmer for 5 to 10 minutes, allowing the squash puree to meld with the rice, transforming this dish into creamy perfection.
Step 8: Serve Immediately
Once the risotto has absorbed the squash puree and thickened a little more, serve it hot for the best experience. The dish is at its peak flavor and texture right out of the pan, making it a truly comforting meal to enjoy.
How to Serve Butternut Squash Risotto Recipe
Garnishes
A sprinkle of freshly grated Parmesan or a few fresh sage leaves on top will add aroma and a lovely visual touch. Toasted pine nuts or a drizzle of good-quality olive oil can also elevate each bite with extra texture and richness. Don’t be shy to customize the finishing touches to fit your mood or occasion.
Side Dishes
This risotto pairs wonderfully with simple roasted vegetables, a crisp green salad, or even some garlic bread to soak up every last creamy morsel. Because the risotto is quite rich and creamy, light and fresh sides provide a beautiful balance to the meal.
Creative Ways to Present
For a special occasion, serve the Butternut Squash Risotto Recipe in warmed bowls topped with edible flowers or microgreens for that wow factor. You can even temper crispy pancetta or prosciutto on top to add a salty crunch that contrasts perfectly with the smooth risotto. Pretty plating makes this already delicious dish feel extra special.
Make Ahead and Storage
Storing Leftovers
Place any leftover risotto into an airtight container and refrigerate for up to three days. The texture may firm up in the fridge, but a gentle reheat with a splash of broth will bring it back to creamy life.
Freezing
While risotto freezes okay, the texture may change slightly after thawing. If you want to freeze the Butternut Squash Risotto Recipe, spread it in a shallow container, seal well, and freeze for up to one month. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm the risotto gently in a saucepan over low heat, stirring frequently. Add a little broth, milk, or water to restore creaminess as it warms up. Avoid high heat to prevent the rice from drying out or becoming gummy.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! Chicken broth will add a richer flavor, which pairs nicely with the sweet butternut squash. Just be sure to adjust your salt accordingly since chicken broth can be saltier than vegetable broth.
Is Arborio rice necessary for this recipe?
Arborio rice is preferred for classic risotto because it releases starch while cooking, resulting in that creamy texture everyone loves. Using other types of rice may not produce the same creaminess or texture.
Can I make this recipe vegan?
Yes! Swap the butter with olive oil or a vegan butter substitute, replace the Parmesan with nutritional yeast or a vegan cheese alternative, and make sure to use vegetable broth to keep it entirely plant-based.
How do I make the risotto extra creamy?
Stirring continuously and adding warm broth gradually during cooking helps develop creaminess by coaxing the starch out of the rice. Also, folding in a bit more milk or even a splash of cream at the end can elevate the silkiness.
Can I add other vegetables to this risotto?
Definitely! Roasted mushrooms, peas, or sautéed spinach work beautifully alongside the butternut squash. Just add vegetables in stages to ensure even cooking and vibrant flavors.
Final Thoughts
There’s something truly magical about this Butternut Squash Risotto Recipe that makes it a standout comfort food. It’s creamy, flavorful, and surprisingly easy to prepare, turning simple ingredients into a dish that feels both special and homey. I can’t wait for you to give it a try and experience the wonderful blend of sweet squash and savory cheese—your dinner guests will surely ask for seconds!
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
This creamy Butternut Squash Risotto combines tender arborio rice with pureed butternut squash for a comforting and flavorful vegetarian meal. The squash is cooked and pureed separately, then stirred into the risotto along with Parmesan cheese and warming spices, creating a rich and velvety texture perfect for an autumn dinner.
Ingredients
Squash Puree
- 1 ½ cups butternut squash, peeled and cubed
- ½ cup vegetable broth
- ¾ cup milk
- 2 garlic cloves, peeled
Risotto
- 8 cups vegetable broth
- 2 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1 cup onion, diced
- 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. Bring to a boil, then reduce heat to medium and simmer until the squash is fork tender, about 20 minutes.
- Heat Broth: While the squash cooks, bring the remaining 8 cups of vegetable broth to a boil in a separate large pot.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add diced onion and sauté for 3-5 minutes until translucent. 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 continuously to coat the grains in butter and aromatics.
- Add Broth Gradually: Begin adding the boiling vegetable broth to the rice one cup at a time, stirring constantly. Wait until each cup of broth is absorbed before adding the next. Continue this process until all broth is absorbed and the risotto is creamy.
- Puree Squash: Once the squash is cooked, add nutmeg, salt, and pepper to the squash mixture. Transfer the squash, milk, broth, and garlic to a blender or food processor and puree until smooth.
- Combine Puree and Risotto: Stir the pureed butternut squash into the risotto along with the grated Parmesan cheese. Mix until fully incorporated and creamy.
- Simmer: Reduce the heat to low and simmer for an additional 5-10 minutes. This allows the flavors to meld and the puree to be absorbed fully into the risotto.
- Serve: Serve the risotto immediately while hot and creamy for the best flavor and texture.
Notes
- Use fresh or frozen butternut squash cubes for convenience.
- Stir the risotto constantly to achieve a creamy texture and to prevent sticking.
- For a vegan version, substitute butter and Parmesan with dairy-free alternatives.
- This risotto is best served immediately as it can thicken upon standing.
- You can add fresh herbs like sage or thyme for extra flavor.
