If you’re looking for a dish that feels like a warm hug on a plate, this Butternut Squash Risotto Recipe is exactly what you need. Creamy, comforting, and infused with the natural sweetness of roasted butternut squash, each bite is a perfect balance of flavors and textures. This recipe turns simple ingredients into a restaurant-worthy dish that’s surprisingly easy to make, making it a favorite for anyone craving rich, hearty meals with a gourmet touch.
Ingredients You’ll Need
The magic of this Butternut Squash Risotto Recipe lies in its straightforward ingredients that each play a vital role. From the velvety butternut squash to the creamy parmesan, every component works together to create an irresistible dish.
- Butternut squash (1 ½ cups, peeled and cubed): Brings natural sweetness and creamy texture when pureed, the star of the dish.
- Vegetable broth (8 ½ cups, divided): Provides the essential liquid to cook the rice while adding a subtle savory depth.
- Milk (¾ cup): Enriches the squash puree, lending an extra creamy mouthfeel.
- Garlic cloves (4, divided): Adds aromatic warmth and subtle spicy notes at different stages.
- Unsalted butter (2 tablespoons): Vital for sautéing and imparting that luscious richness.
- Onion (1 cup, diced): Gives a delicate sweetness and foundational flavor to the risotto.
- Arborio rice (1 ½ cups): The classic risotto grain known for its creamy consistency and ability to soak up flavors.
- Parmesan cheese (½ cup, grated): Adds sharp, savory notes and creaminess that tie everything together.
- Ground nutmeg (¼ teaspoon): Offers a subtle hint of warmth and complexity without overpowering.
- Black pepper (1 teaspoon): Provides gentle heat to balance the dish.
- Salt (½ teaspoon): Enhances all flavors and rounds out the seasoning.
How to Make Butternut Squash Risotto Recipe
Step 1: Cook the Butternut Squash
Start by combining the cubed butternut squash, ½ cup of vegetable broth, milk, and 2 peeled garlic cloves in a large pot. Bring it all to a boil over high heat, then reduce to medium and cook until the squash is fork tender—this usually takes about 20 minutes. This step softens the squash perfectly, setting the stage for a luxuriously smooth puree.
Step 2: Prepare the Broth
While the squash cooks, bring the remaining 8 cups of vegetable broth to a rolling boil in a separate large pot. Keeping the broth hot throughout the cooking process is essential because it helps the rice cook evenly and absorb all the flavors without cooling down.
Step 3: Sauté Aromatics and Toast Rice
In a large skillet over medium heat, melt the butter until it’s fragrant and bubbly. Toss in the diced onion and sauté for 3 to 5 minutes until translucent and fragrant. Add the remaining 2 cloves of minced garlic and sauté for another 1 to 2 minutes. Finally, add the arborio rice, toasting it gently for 2 to 3 minutes—this step enhances the nutty flavor of the rice and lays the perfect foundation for creamy risotto.
Step 4: Slowly Add Broth and Stir
Begin adding the boiling broth to the rice one cup at a time, stirring gently but constantly. Wait until each cup is fully absorbed before adding the next. This gradual process allows the rice to release its starch, creating that signature creamy texture everyone loves. Keep this rhythmic stirring going until all the broth has been absorbed and the risotto feels satisfyingly creamy and tender.
Step 5: Add Parmesan Cheese
Stir in the grated parmesan cheese, which melts into the risotto, lending a savory depth and extra creaminess. Parmesan is what gives risotto that irresistible cheesy richness that makes it a comfort food classic.
Step 6: Puree the Cooked Squash and Spice It Up
At this point, your butternut squash should be perfectly cooked. Add the nutmeg, salt, and black pepper to the pot with the cooked squash, milk, broth, and garlic, then transfer everything to a blender or food processor. Puree until smooth and velvety—this squash puree is what transforms your risotto from good to unforgettable.
Step 7: Combine Puree with Risotto
Pour the luscious butternut squash puree into the skillet with the risotto and gently stir to combine. Lower the heat and let the mixture simmer for 5 to 10 minutes, stirring occasionally, until the flavors meld beautifully and the risotto absorbs the puree completely.
Step 8: Serve Immediately
Your Butternut Squash Risotto Recipe is now ready to enjoy! Serving it right away ensures the risotto maintains its signature creamy texture and freshness.
How to Serve Butternut Squash Risotto Recipe
Garnishes
A drizzle of extra virgin olive oil, a sprinkle of chopped fresh sage or thyme, or a few curls of parmesan cheese add a beautiful finishing touch. These garnishes not only boost flavor but create an inviting presentation that will wow anyone at your table.
Side Dishes
This risotto pairs wonderfully with crisp, roasted vegetables like Brussels sprouts or asparagus, or a simple green salad dressed with lemon vinaigrette to balance the richness. For a heartier meal, grilled chicken or pan-seared scallops make perfect companions.
Creative Ways to Present
Serve this Butternut Squash Risotto Recipe in individual shallow bowls for a rustic feel or plate it neatly with a ring mold for a more elegant presentation. Adding edible flowers or microgreens can elevate the look even further, making it special for dinner parties or holiday celebrations.
Make Ahead and Storage
Storing Leftovers
After enjoying your risotto, let any leftovers cool to room temperature, then store them in an airtight container in the refrigerator. They will keep fresh for 3 to 4 days, making for delicious next-day meals without losing much of their creamy charm.
Freezing
While risotto is best enjoyed fresh, you can freeze leftovers if necessary. Portion the risotto into freezer-safe containers or bags, leaving a little space for expansion. Frozen risotto maintains good quality for up to one month, perfect for when you need a quick meal later on.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of vegetable broth or milk to restore the creamy consistency. Stir frequently until warmed through. Avoid microwave reheating as it can dry out the risotto and toughen the texture.
FAQs
Can I make this Butternut Squash Risotto Recipe vegan?
Absolutely! Swap out the parmesan cheese and butter for vegan alternatives like nutritional yeast and plant-based margarine or oil, and use a vegan milk option. The risotto will still be creamy and flavorful without dairy.
Is arborio rice necessary, or can I use another type?
Arborio rice is highly recommended for its starch content, which gives risotto that signature creamy texture. You could use other short-grain rice varieties, but they might not deliver the same consistency and may require adjusting cooking times.
Can I prepare parts of the recipe in advance?
Yes, you can cook and puree the butternut squash ahead of time and keep it refrigerated for up to two days. Just add the puree at the end when you’re ready to finish the risotto for a quick assembly.
What should the consistency of risotto be?
Risotto should be creamy and fluid enough to spread gently on a plate but not soupy. It should have a slight bite or al dente feel to the rice grains, balancing richness with a satisfying texture.
Can I add other vegetables or proteins to the Butternut Squash Risotto Recipe?
Definitely! Roasted mushrooms, sautéed spinach, or crispy pancetta make excellent additions. For proteins, grilled chicken, shrimp, or even crispy tofu bring extra substance without overpowering the delicate flavors of the risotto.
Final Thoughts
There is something truly special about a bowl of Butternut Squash Risotto Recipe that warms both heart and home. Its creamy texture, sweet and savory balance, and beautiful color make it an irresistible comfort food you’ll want to whip up again and again. Trust me, once you try this recipe, it will quickly become a cherished favorite at your table too.
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 the natural sweetness of roasted butternut squash with the rich creaminess of traditional risotto. Cooked slowly on the stovetop, the risotto is first toasted and then gently simmered with vegetable broth, finished with parmesan cheese and pureed squash for a comforting, velvety texture and warm autumnal flavors perfect for a hearty meal.
Ingredients
Squash Puree
- 1 ½ cups butternut squash (peeled and cubed)
- ½ cup vegetable broth
- ¾ cup milk
- 2 garlic cloves (peeled)
- ¼ teaspoon ground nutmeg
- 1 teaspoon black pepper
- ½ teaspoon salt
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)
Instructions
- Cook Butternut Squash: Add the butternut squash, ½ cup vegetable broth, milk, and 2 peeled garlic cloves to a large pot on the stove over high heat. Bring to a boil.
- Simmer Squash: Reduce heat to medium and cook until the squash is fork tender, approximately 20 minutes.
- Heat Broth: Meanwhile, bring the additional 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 remaining 2 minced garlic cloves and sauté for another 1-2 minutes.
- Toast Rice: Add the arborio rice to the skillet and toast for 2-3 minutes, stirring frequently to coat the rice with butter and aromatics.
- Add Broth Gradually: Begin adding the boiling vegetable broth to the rice one cup at a time. Stir continuously and wait for each cup of broth to be fully absorbed before adding the next.
- Continue Cooking: Repeat the process of adding broth and stirring until all broth has been absorbed and the risotto is creamy and tender.
- Add Cheese: Stir the grated parmesan cheese into the risotto until melted and incorporated.
- Puree Squash: Once the butternut squash is tender, add nutmeg, salt, and pepper to the pot with squash, milk, vegetable broth, and garlic. Transfer everything to a blender or food processor and puree until smooth.
- Combine Puree and Risotto: Stir the pureed butternut squash into the risotto until fully combined.
- Simmer: Reduce heat to low and simmer for 5-10 minutes to allow the flavors to meld and the squash to absorb into the rice.
- Serve: Serve the risotto immediately while warm and creamy.
Notes
- The risotto requires frequent stirring to achieve the creamy texture characteristic of a good risotto.
- Using freshly grated parmesan cheese will enhance the flavor and texture.
- If fresh butternut squash is unavailable, frozen or pre-cubed squash cubes can be used as a time-saving alternative.
- Adjust seasoning at the end to taste, as broth and cheese can add saltiness.
- Risotto is best served immediately but can be gently reheated with a splash of broth or milk.
