Introduction
There’s something magical about a perfectly crafted butternut squash risotto that makes it the ultimate comfort food for any season. This creamy, luxurious dish combines the sweetness of butternut squash with the richness of arborio rice, creating a restaurant-worthy meal right in your kitchen. I’ve refined this recipe to be approachable for home cooks while maintaining the authentic flavors and textures that make risotto special. Whether you’re cooking for a cozy night in or hosting a dinner party, this butternut squash risotto is sure to impress.
Ingredients
- 1 medium butternut squash, peeled and cut into 1/2-inch cubes (about 4 cups)
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine (optional)
- 6 cups vegetable or chicken stock, kept warm
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- Fresh sage leaves for garnish (optional)
Instructions
- Start by heating your stock in a separate pot and keeping it warm throughout the cooking process. This is crucial for proper risotto texture.
- In a large, heavy-bottomed pan, heat 1 tablespoon of olive oil over medium heat. Add the cubed butternut squash and cook for 8-10 minutes until tender but not mushy. Remove and set aside.
- In the same pan, heat the remaining olive oil and add the diced onion. Cook until translucent, about 5 minutes.
- Add the minced garlic and arborio rice, stirring constantly for 2-3 minutes until the rice becomes slightly toasted and fragrant.
- If using wine, add it now and stir until completely absorbed.
- Begin adding the warm stock, one ladle at a time, stirring frequently. Wait for each addition to be almost completely absorbed before adding more.
- After about 15 minutes, gently fold in the cooked butternut squash.
- Continue adding stock and stirring until the rice is creamy and al dente, about 20-25 minutes total.
- Remove from heat and stir in the Parmesan cheese and butter. Season with salt and pepper to taste.
- Let rest for 2 minutes before serving. Garnish with fresh sage if desired.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Recipe Notes
The key to perfect risotto is patience and attention. Keep these tips in mind:
- Don’t rush the stock absorption process – this is what creates the creamy texture
- The stock should be warm when adding it to the rice – cold stock will interrupt the cooking process
- You can tell the risotto is done when the rice is tender but still has a slight bite (al dente)
- For meal prep, you can cube and roast the butternut squash up to 2 days in advance
- If the risotto becomes too thick after sitting, thin it out with a splash of warm stock
- Store leftovers in an airtight container for up to 3 days, reheating gently with a bit of stock or water
Butternut Squash Risotto
A creamy, luxurious butternut squash risotto that combines the sweetness of butternut squash with the richness of arborio rice, creating a restaurant-worthy meal.
Ingredients
- 1 medium butternut squash peeled and cut into 1/2-inch cubes (about 4 cups)
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine optional
- 6 cups vegetable or chicken stock kept warm
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- Fresh sage leaves for garnish optional
Instructions
- Start by heating your stock in a separate pot and keeping it warm throughout the cooking process.
- In a large, heavy-bottomed pan, heat 1 tablespoon of olive oil over medium heat. Add the cubed butternut squash and cook for 8-10 minutes until tender but not mushy. Remove and set aside.
- In the same pan, heat the remaining olive oil and add the diced onion. Cook until translucent, about 5 minutes.
- Add the minced garlic and arborio rice, stirring constantly for 2-3 minutes until the rice becomes slightly toasted and fragrant.
- If using wine, add it now and stir until completely absorbed.
- Begin adding the warm stock, one ladle at a time, stirring frequently. Wait for each addition to be almost completely absorbed before adding more.
- After about 15 minutes, gently fold in the cooked butternut squash.
- Continue adding stock and stirring until the rice is creamy and al dente, about 20-25 minutes total.
- Remove from heat and stir in the Parmesan cheese and butter. Season with salt and pepper to taste.
- Let rest for 2 minutes before serving. Garnish with fresh sage if desired.
