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Butternut Squash Risotto
Aubree

Butternut Squash Risotto

A creamy, comforting Italian rice dish infused with roasted butternut squash, Parmesan, and fresh herbs. This risotto balances sweetness from the squash with savory richness, making it a perfect fall meal that feels special without being heavy.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4 people
Course: Dinner
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 2lb Medium Butternut Squash Peeled & Cubed
  • 2 tbsp Olive Oil
  • 1 tbsp Butter Unsalted
  • 1 Small Onion Finely Chopped
  • 2 Garlic Cloves Minced
  • 1 1/2 cups Arborio Rice
  • 1/2 cup Dry White Whine Optional.
  • 4 cups Vegetable or Chicken Broth Warmed
  • 1/2 cup Grated Parmesan Cheese
  • 2 tbsp Fresh Sage or Thyme Chopped
  • Salt & Pepper To Taste

Equipment

  • 1 Large saucepan or Dutch oven
  • 1 Baking sheet
  • Wooden Spoon or Spatula
  • Ladle
  • Sharp knife and cutting board

Method
 

Roast the Squash
  1. Preheat oven to 400°F (200°C).
  2. Toss cubed squash with olive oil, salt, and pepper.
  3. Roast for 25 minutes until tender and lightly caramelized.
Start the Risotto Base
  1. In a large saucepan, melt butter over medium heat.
  2. Add onion and garlic; sauté until softened (about 5 minutes).
Toast the Rice
  1. Stir in Arborio rice and cook for 2 minutes until edges look translucent
Deglaze
  1. Pour in wine (or broth if skipping wine) and stir until absorbed.
Add Broth Gradually
  1. Add 1 ladle of warm broth at a time, stirring frequently.
  2. Wait until liquid is absorbed before adding the next ladle.
  3. Continue for 18–20 minutes until rice is creamy and al dente.
Finish with Squash & Cheese
  1. Stir in roasted squash, Parmesan, and herbs.
  2. Adjust seasoning with salt and pepper.
Serve Warm
  1. Spoon into bowls, garnish with extra Parmesan and herbs.

Notes

Alternative Ingredients

  • Rice Substitute: Farro or barley for a nuttier texture.
  • Cheese Swap: Pecorino Romano or goat cheese for tang.
  • Herbs: Rosemary instead of sage for a woodsy flavor.
  • Vegan Option: Use vegetable broth, olive oil instead of butter, and nutritional yeast instead of Parmesan.
  • Add-ins: Toasted walnuts, crispy pancetta, or sautéed mushrooms for extra depth.
 
Note: This dish is best eaten fresh (risotto doesn’t reheat well), making it perfect for a pre-holiday dinner with no leftover overload.