This creamy butternut squash risotto is a warm hug in a bowl. With tender rice and sweet squash, it’s comforting and super tasty!
Making risotto is a little work, but totally worth it—just stir and watch the magic happen. I love topping it with some cheese for extra yum! 🧀
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish, adding sweetness and creaminess. If you can’t find butternut squash, pumpkin works well too, or even sweet potatoes for a different twist!
Arborio Rice: This special rice gives risotto its creamy texture. If you don’t have Arborio, you can use Carnaroli or Vialone Nano. In a pinch, sushi rice can also work but will give a slightly different texture.
Broth: Using homemade or good-quality store-bought broth is best for flavor. If you prefer a vegetarian option, stick with vegetable broth. Chicken broth can give it a richer taste if you don’t mind meat.
White Wine: The wine adds depth. If you don’t have it, you can skip it, or use a splash of vinegar or lemon juice to add acidity.
Cheese: Parmesan is traditional, but feel free to use Pecorino Romano or even a dairy-free cheese if you’re avoiding dairy.
How Do I Get the Creamiest Risotto Without Overcooking the Rice?
The key to creamy risotto is adding broth gradually while stirring. This process releases the starch from the rice, creating that beloved creaminess.
- Keep the broth warm to help cook the rice evenly.
- Only add the next 1/2 cup of broth when the previous amount is almost completely soaked up.
- This slow-cooking method takes about 18-20 minutes, so don’t rush it for the best results.
- Stir gently but consistently—this helps the rice become creamy without breaking it.
Butternut Squash Risotto
Ingredients You’ll Need:
For the Risotto:
- 1 medium butternut squash (about 2 cups peeled and diced)
- 4 cups vegetable or chicken broth, kept warm
- 1 1/2 cups Arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1 teaspoon fresh thyme leaves (plus extra for garnish)
- Fresh sage leaves for garnish
- Salt and black pepper, to taste
Time Estimate:
This delightful risotto takes about 15 minutes of prep time and around 30-35 minutes of cooking time. You should plan about 45-50 minutes total to have a delicious dish ready to enjoy!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
First, preheat your oven to 400°F (200°C). In a large bowl, toss the diced butternut squash with 1 tablespoon of olive oil, a pinch of salt, some black pepper, and the thyme leaves. Spread the mixture in a single layer on a baking sheet. Roast in the oven for about 20-25 minutes, or until the squash is tender and has a lovely caramelized color. Once done, set it aside for later.
2. Sauté the Base:
In a large pan, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion, cooking until it becomes translucent, which should take about 3-4 minutes. Next, add the minced garlic and cook for another minute until fragrant—be careful not to burn it!
3. Toast the Rice:
Now it’s time to add the Arborio rice. Stir it in, making sure each grain is coated with the oil and butter. Cook it for about 2 minutes until the rice turns slightly translucent. This step helps give the risotto its wonderful creamy texture.
4. Add the Wine (Optional):
If you’re using white wine, pour it in now. Stir until the wine is completely absorbed by the rice, infusing it with a lovely flavor.
5. Cook the Risotto:
Now, it’s time to add the warm broth! Start with 1/2 cup at a time, adding more only after the previous amount has been absorbed into the rice. Keep stirring gently but continuously. This process will take about 18-20 minutes. You want the rice to be creamy and al dente (cooked but still with a little bite!)
6. Combine with the Squash:
Once the risotto is ready, gently fold in the roasted butternut squash, warming through for about 2 minutes. This adds both flavor and beautiful texture to your dish!
7. Finish with Butter and Cheese:
Remove the pan from the heat and stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. Mix until everything is well combined. Taste, and season with salt and black pepper, adjusting as needed.
8. Serve and Garnish:
Transfer the creamy risotto to bowls. Garnish with fresh sage leaves and additional thyme if you’d like. Enjoy your comforting bowl of butternut squash risotto hot!
Bon appétit!
Can I Use Frozen Butternut Squash Instead of Fresh?
Absolutely! If you’re using frozen butternut squash, there’s no need to roast it first. Just thaw it and add it directly to the risotto during the last few minutes of cooking to heat through.
What Can I Substitute for Arborio Rice?
If you don’t have Arborio rice, try using Carnaroli or Vialone Nano for a similar creamy texture. In a pinch, sushi rice can work as well, though the texture may vary slightly.
Can I Make This Risotto Vegan?
Yes! To make the risotto vegan, simply substitute the butter with olive oil or vegan butter, use plant-based cheese or nutritional yeast instead of Parmesan, and stick with vegetable broth.
How Do I Store Leftovers?
Store any leftover risotto in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or water to loosen it up, then warm it gently on the stove or in the microwave.
