Butternut squash risotto

Butternut squash risotto is my go-to dish when I want something creamy, elegant, and deeply satisfying. The combination of tender Arborio rice with sweet roasted squash creates this beautiful golden dish that feels fancy but is surprisingly simple to make. Every spoonful is velvety smooth with little bursts of caramelized butternut squash throughout.

I remember the first time I made butternut squash risotto for a dinner party. I was nervous about the constant stirring, but it turned into this meditative process. Watching the rice slowly absorb the broth and transform into something creamy felt magical. The roasted butternut squash added this subtle sweetness that balanced perfectly with the nutty parmesan and earthy sage. Now it’s my favorite fall risotto recipe, and I make it whenever I want comfort food that impresses. The golden color alone makes any table feel special.

Gathering Your Risotto Essentials

I always use Arborio rice when making butternut squash risotto because the high starch content creates that signature creamy texture. Pro tip: don’t substitute with regular long-grain rice or you’ll miss that luxurious consistency.

• 1 cup Arborio rice (short-grain rice essential for creaminess)
• 2 cups diced butternut squash (choose firm squash without soft spots)
• 4 cups vegetable broth (keep warm throughout cooking)
• 1 medium onion, finely chopped (yellow onions work best)
• 2 cloves garlic, minced (fresh garlic adds aromatic depth)
• 1 cup grated Parmesan cheese (freshly grated for best flavor)
• 2 tablespoons extra virgin olive oil
• 6 fresh sage leaves, chopped (complements squash beautifully)
• Salt and pepper to taste

Step-by-Step Risotto Instructions

Step 1: Preheat oven to 400°F (200°C). Peel and dice butternut squash into bite-sized cubes, about ½ inch each. Toss with 1 tablespoon olive oil, salt, and pepper. Spread in single layer on baking sheet. Roast for 25 to 30 minutes until tender and edges are golden brown and caramelized.

Step 2: While squash roasts, pour vegetable broth into medium saucepan. Keep warm over low heat on back burner. This maintains the right temperature for adding to your butternut squash risotto.

Step 3: In large pan over medium heat, add remaining olive oil. Add finely chopped onions and sauté for 4 to 5 minutes until soft and translucent. Stir in minced garlic and cook about 1 minute until fragrant and golden. Don’t let the garlic burn or it will taste bitter.

Step 4: Add Arborio rice to the pan with onion mixture. Stir constantly for about 2 minutes until each grain is coated in oil and edges become slightly translucent. The rice will make a slight clicking sound against the pan.

Step 5: Pour in one ladle (about ½ cup) of warm broth. Stir continuously until liquid is almost completely absorbed before adding more. The rice will start releasing starch and the mixture will become creamy.

Step 6: Continue adding broth one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This gradual process takes about 18 to 20 minutes total. The rice should be tender but still have a slight bite in the center when done.

Step 7: Once rice reaches perfect creamy consistency, gently fold in roasted butternut squash along with grated parmesan cheese and chopped sage leaves. Stir until everything is well combined and cheese has melted. The mixture should be creamy and flow slightly when spooned onto a plate.

Step 8: Taste and adjust seasoning with salt and pepper. Serve immediately in warm bowls, drizzled with additional olive oil or topped with extra parmesan if desired.

What to Serve with Butternut Squash Risotto

This creamy butternut squash risotto works beautifully as both a main course and an elegant side dish.

Simple Arugula Salad: Peppery greens dressed with lemon vinaigrette cut through the richness and add fresh contrast to the creamy risotto.

Grilled Chicken Breast: Seasoned chicken provides lean protein that pairs perfectly with the sweet squash and makes this risotto recipe a complete meal.

Roasted Brussels Sprouts: Caramelized sprouts add a savory, slightly bitter note that balances the natural sweetness of the butternut squash.

Pan-Seared Salmon: Flaky fish complements the creamy texture while adding heart-healthy omega-3s to your plate.

More Cozy Comfort Food Recipes

This elegant butternut squash risotto pairs beautifully with other comforting dishes that celebrate seasonal ingredients. For another fall favorite featuring butternut squash, the hearty Butternut Squash Casserole offers a different preparation method with similar sweet, nutty flavors. When looking for more autumn-inspired meals, the creative Autumn Dinner Sausage Pasta Brussels Sprouts Butternut Squash combines multiple seasonal vegetables in one satisfying dish.

For variety in creamy comfort food, the indulgent Creamy Cottage Cheese Orzo provides similar richness with different flavors, while the sophisticated Sweet Potato Goat Cheese Sage Pasta shares the same warm sage notes that complement fall vegetables perfectly. These recipes work wonderfully for special dinners or cozy weeknight meals throughout the cooler months.

Storing and Reheating Your Risotto

Store leftover butternut squash risotto in an airtight container in the refrigerator for up to 3 days. The texture will firm up as it cools, which is completely normal.

To reheat, place risotto in a pan over medium-low heat. Add a splash of warm broth, water, or cream and stir gently until heated through and creamy again. I recommend adding liquid gradually so you don’t make it too soupy.

Pro tip: risotto tastes even better the next day as the flavors meld together. You can also form cold risotto into patties, coat with breadcrumbs, and pan-fry for crispy risotto cakes.

Butternut Squash Risotto Questions Answered

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