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Butternut Squash Risotto Recipe

Avatar photoByOlivia Bennett
Jump to Recipe· 4.6 from 150 reviews

If you’re craving a comforting, creamy dish that marries the sweet, nutty flavor of butternut squash with the luxurious texture of risotto, this Butternut Squash Risotto Recipe is your new go-to. It’s perfectly rich, velvety, and just the right touch of cozy to brighten any dinner table.

Why You Should Make This Recipe

Comfort food at its finest: This risotto wraps you in a warm, creamy hug with every bite, perfect for chilly evenings.
Impressive yet easy: Despite its fancy flair, this recipe uses simple steps that anyone can master.
Seasonal flavor magic: The roasted butternut squash adds a sweet, caramelized depth that transforms plain risotto.
Flexible and versatile: Whether vegetarian or paired with sausage and asparagus, it adapts beautifully to your preferences.

A close-up view of a creamy risotto served on a white plate with a slight texture. The risotto is pale yellow with small chunks of orange, soft vegetables mixed through. On top, there is a small pile of fresh bright green arugula leaves and scattered light beige cheese shavings. In the background, a fork with a wooden handle is placed near a striped cloth, all set on a white marbled surface. The photo taken with an iphone --ar 2:3 --v 7 - Butternut Squash Risotto, creamy risotto recipes, vegetarian risotto ideas, fall comfort food recipes, easy homemade risotto

Ingredients & Substitutions

The magic of this Butternut Squash Risotto Recipe lies in its straightforward yet thoughtfully chosen ingredients—each one playing a key role in creating layers of flavor and perfect texture. From the creamy arborio rice to the roasted squash, every component brings something delightful to the plate.

Flat lay of bright orange butternut squash chunks, creamy white arborio rice grains, fresh green arugula leaves, pale diced onion pieces, glossy peeled garlic cloves, golden butter cubes, delicate parmesan cheese shavings, and a small glass of clear white wine arranged beautifully with a drizzle of olive oil glistening nearby, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Butternut Squash Risotto, creamy risotto recipes, vegetarian risotto ideas, fall comfort food recipes, easy homemade risotto
  • Butternut squash: Roasting it brings out its natural sweetness and gives the risotto a gorgeous autumnal tone.
  • Arborio rice: The starchy grains are essential for that signature creamy risotto texture.
  • Chicken or vegetable stock: Warm stock slowly absorbed by the rice builds deep, savory flavor.
  • White wine (optional): Adds acidity and brightens the dish, but feel free to leave it out or substitute with extra stock.
  • Parmesan cheese: Provides a salty, nutty finish that enriches the risotto’s flavor profile.
  • Olive oil, butter, onion & garlic: The foundational aromatics that create the perfect flavor base for the dish.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Butternut Squash Risotto Recipe

Step 1: Roast the Butternut Squash

Start by preheating your oven to 400°F and spreading diced butternut squash on a parchment-lined baking sheet. Drizzle with olive oil, sprinkle salt and pepper, then toss gently to coat. Roast for about 25 to 30 minutes until the squash is tender with just enough bite to hold its shape—this caramelization adds incredible flavor depth to your risotto.

Step 2: Prepare Your Stock and Aromatics

While the squash roasts, warm your chicken or vegetable stock on the stove so it’s ready to ladle in later. Then, melt butter and olive oil in a large pot and sauté diced onions until soft and translucent. Add minced garlic and cook briefly until fragrant, building the aromatic base for the risotto.

Step 3: Toast the Arborio Rice

Stir in the arborio rice, coating each grain in the buttery mixture. Toast the rice for about two minutes, stirring often—this step enhances the nutty flavor and preps the rice to slowly soak up the liquid for that creamy finish.

Step 4: Add Wine and Stock Gradually

Pour in the white wine, letting it simmer and evaporate completely. Then begin adding your warm stock, half a cup at a time, stirring frequently. This gradual process is key: allowing the rice to absorb the liquid slowly unlocks risotto’s signature creamy texture. Continue until the rice is tender but still has a tiny bit of chew, about 25 to 35 minutes.

Step 5: Fold in Squash and Cheese

Once your risotto is luxuriously creamy and cooked through, gently fold in your roasted butternut squash and half of the freshly grated parmesan. Adjust seasoning with salt and pepper, and if needed, add a splash of reserved stock to loosen it up. This step brings everything together—sweet squash, creamy risotto, and salty cheese in perfect harmony.

How to Serve Butternut Squash Risotto Recipe

The dish shows a white round plate on a white marbled surface, with three main layers of food arranged side by side. On the left, there is a small bunch of bright green grilled asparagus spears, slightly shiny with a light char texture. Next to the asparagus, on the right, there is a stack of thick sausage slices, cooked to a reddish-brown color with a smooth, juicy texture. In the top center of the plate, there is a scoop of creamy risotto that is pale yellow with scattered orange bits, topped with a small pile of fresh dark green leafy arugula. The background is softly blurred, keeping the focus on the textured food. photo taken with an iphone --ar 2:3 --v 7 - Butternut Squash Risotto, creamy risotto recipes, vegetarian risotto ideas, fall comfort food recipes, easy homemade risotto

Garnishes

Sprinkle fresh arugula, chopped parsley, or sage over the risotto for a burst of color and freshness. A little extra parmesan cheese on top is always welcome for that finishing salty kick. These garnishes add lively texture contrast and lift the dish beautifully.

Side Dishes

This risotto pairs wonderfully with simple sides like a crisp green salad or roasted fall vegetables. If you want to amp up the protein, chicken and apple sausage or lightly grilled asparagus—roasted alongside the squash—make an elegant and satisfying addition perfectly complementing the creamy risotto.

Creative Ways to Present

Serve the risotto in shallow bowls or wide-rimmed plates and artfully arrange the roasted squash pieces and greens on top. For special occasions, add toasted pine nuts or a drizzle of browned butter to elevate the presentation and flavor. Small edible flowers or microgreens can also add a whimsical touch to your plate.

Make Ahead and Storage

Storing Leftovers

Let any leftover risotto cool completely before transferring to an airtight container. It will keep well in the fridge for up to 3 days. Because risotto thickens as it sits, be prepared to add a splash of stock or water when reheating to bring back its creamy texture.

Freezing

Freezing risotto is possible but not ideal due to changes in texture. If necessary, freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and expect the risotto to be a bit softer, which can be refreshed with a gentle reheat and some liquid added.

Reheating

Reheat risotto gently on the stove over low heat or in the microwave, stirring often and adding small amounts of warm stock or water until it reaches your desired creaminess. Avoid high heat to prevent it from drying out or becoming mushy.

FAQs

  1. Can I make this Butternut Squash Risotto Recipe vegan?

    Absolutely! Use vegetable stock instead of chicken stock, swap butter for vegan margarine or olive oil, and choose a dairy-free parmesan alternative or nutritional yeast to maintain that cheesy flavor.

  2. Is it necessary to add white wine?

    Nope! The wine adds a nice acidity and complexity, but if you prefer to skip it, simply replace it with extra stock or water without sacrificing the creamy texture.

  3. Can I use frozen butternut squash instead of fresh?

    You can, but fresh roasted squash delivers a better texture and sweeter flavor. If using frozen, thaw and drain well to avoid excess moisture affecting the risotto’s creaminess.

  4. How do I know when the risotto is done?

    Your risotto should be tender with just a slight chew in the center of each grain, and the overall texture creamy and loose, kind of like oatmeal. Taste often in the last 10 minutes to ensure the perfect finish.

Final Thoughts

There’s something truly special about making and sharing this Butternut Squash Risotto Recipe—it’s a dish that invites slow cooking, slow savoring, and lots of love. Whether you’re cooking for family, friends, or just yourself, this risotto promises a rewarding, soul-warming experience that you’ll want to return to again and again.

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Butternut Squash Risotto Recipe

Butternut Squash Risotto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 150 reviews
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Italian
  • Diet: Vegetarian
Print Recipe

Description

This creamy and comforting Butternut Squash Risotto is a delicious fall-inspired dish featuring roasted butternut squash, arborio rice cooked to perfection, and finished with parmesan cheese and fresh herbs. Perfect as a meatless entree or a hearty side, this risotto combines tender roasted squash with a rich, flavorful base made with chicken or vegetable stock and a splash of white wine.

Ingredients

Scale

Stock and Vegetables

  • 6 cups chicken or vegetable stock
  • 2 cups butternut squash, diced into 1/2-inch to 3/4-inch chunks

Fats and Seasonings

  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon butter

Aromatics

  • 1/2 medium onion, diced (about 1/2 cup)
  • 2 cloves garlic, minced

Grains and Wine

  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine (optional, but adds wonderful flavor)

Cheese and Garnish

  • 1 cup freshly grated parmesan cheese, divided
  • 1 cup arugula or chopped parsley or sage for serving

Instructions

  1. Preheat and prepare squash: Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper for easier cleanup. Spread the diced butternut squash on the baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss to coat evenly. Roast for 25-30 minutes until tender but not mushy.
  2. Warm the stock: While the squash roasts, heat the chicken or vegetable stock in a large saucepan over medium-low heat until warm. Keep on low heat to maintain temperature throughout cooking.
  3. Sauté the aromatics: In a large dutch oven or heavy-bottomed pot, melt the butter with the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for 3-5 minutes until softened and translucent. Add minced garlic and cook for an additional 30 seconds, stirring frequently.
  4. Toast the rice: Add arborio rice to the pot and stir to coat the grains evenly with the butter and oil mixture. Cook for about 2 minutes while stirring frequently to lightly toast the grains without browning.
  5. Add wine and begin stock addition: Pour in the white wine and stir continuously until it has mostly evaporated, imparting a subtle flavor. Then start adding the warm stock, 1/2 cup at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding the next addition.
  6. Cook the risotto: Continue adding stock and stirring frequently for 25-35 minutes, until the rice is tender but still slightly chewy, and the mixture has a creamy, loose consistency similar to oatmeal. Reserve about 1/2 cup of stock to adjust thickness at the end if desired.
  7. Finish with squash and cheese: Remove the risotto from heat. Gently fold in the roasted butternut squash and half of the parmesan cheese. Taste and adjust seasoning with extra salt and pepper if needed. Use reserved stock to loosen the risotto if it feels too thick.
  8. Serve: Dish the risotto onto plates or bowls, topped with the remaining parmesan cheese and a sprinkling of arugula or your choice of parsley or sage for a fresh finish.

Notes

  • For a heartier meal, add 4 chicken and apple sausages and 1 pound of asparagus trimmed and washed to the baking sheet with the butternut squash, roast together, slice, and stir into the risotto with the squash.
  • If you prefer to skip roasting, sauté the butternut squash in the butter and olive oil for 5-6 minutes until slightly browned and softened before adding onion and continuing as directed.
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