If you’re craving a cozy, velvety dish that feels like a warm hug in a bowl, this Butternut Squash Risotto Recipe is exactly what you need. The natural sweetness and vibrant orange hue of butternut squash blend beautifully with creamy arborio rice, sharp parmesan, and subtle nutmeg, making every bite a comforting and flavorful experience. Perfect for chilly evenings or anytime you want to impress with a luscious homemade meal, this risotto balances hearty textures with a touch of elegance that’s surprisingly simple to achieve.
Ingredients You’ll Need
This Butternut Squash Risotto Recipe calls for a handful of straightforward, kitchen-friendly ingredients that work together to create a perfect harmony of flavors and textures. Each component is essential, whether for richness, zest, creaminess, or that gorgeous color that makes the dish irresistible.
- Butternut squash: Peeled and cubed to create a naturally sweet base and vibrant color.
- Vegetable broth: Provides depth and moistens the rice while keeping the dish vegetarian-friendly.
- Milk: Adds a touch of creaminess to balance the squash’s earthiness.
- Garlic cloves: Divided to layer warm, savory undertones.
- Unsalted butter: For a silky texture and richness in the sauté.
- Onion: Diced and sautéed to build a fragrant flavor base.
- Arborio rice: The star ingredient that absorbs flavors and creates that signature creamy risotto texture.
- Parmesan cheese: Grated for sharpness and luscious melt-in-your-mouth creaminess.
- Ground nutmeg: A subtle spice to deepen the warmth of the dish.
- Black pepper: Freshly ground for a mild kick.
- Salt: To enhance all the wonderful natural flavors.
How to Make Butternut Squash Risotto Recipe
Step 1: Prepare the Butternut Squash
Start by combining the peeled and cubed butternut squash with half a cup of vegetable broth, milk, and two peeled garlic cloves in a large pot over high heat. Bring everything to a boil, then reduce the heat to medium and let it cook until the squash is fork tender—this usually takes about 20 minutes. This step softens the squash beautifully and infuses it with the mellow flavor of garlic and broth, setting the tone for a rich, creamy risotto later on.
Step 2: Heat the Broth
While the squash is cooking, bring the remaining eight cups of vegetable broth to a boil in a separate large pot. Keeping the broth hot throughout the risotto-making process will help the rice cook evenly and achieve that signature creamy texture without cooling the mixture down.
Step 3: Sauté the Aromatics and Toast the Rice
In a large skillet over medium heat, melt two tablespoons of unsalted butter. Once melted, add the diced onion and sauté for 3 to 5 minutes until it’s softened and translucent. Toss in the remaining two minced garlic cloves and cook for another 1 to 2 minutes to unlock their fragrant essence. Then add the arborio rice and toast it for 2 to 3 minutes, stirring frequently—the toasting process gently coats the rice in butter and aromatics, helping it release starch slowly for that creamy risotto consistency.
Step 4: Cook the Risotto by Adding Broth Gradually
Start adding the hot vegetable broth to the rice one cup at a time, stirring frequently. Once the rice has absorbed the first cup, add the next, continuing this process until all the broth is incorporated. This step takes patience but it’s truly the heart of the Butternut Squash Risotto Recipe. The slow absorption enhances the rice’s creamy texture and infuses it with the broth’s savory flavor.
Step 5: Combine Parmesan and Puree the Squash
When the rice is beautifully creamy and all broth has been absorbed, stir in half a cup of grated parmesan cheese. Then check on your butternut squash: it should be tender now. Add nutmeg, salt, and black pepper to the squash mixture, then blend it all until smooth. This luscious puree adds a silky orange glaze to your risotto, enriching both its flavor and body.
Step 6: Final Cooking and Finishing Touches
Pour the pureed squash into the skillet with the risotto, gently folding to combine. Reduce the heat to low and let everything simmer for 5 to 10 minutes, allowing the flavors to marry perfectly and the squash to fully absorb into the creamy rice. Serve your Butternut Squash Risotto Recipe piping hot for the best comforting experience.
How to Serve Butternut Squash Risotto Recipe
Garnishes
A sprinkle of extra parmesan cheese and a few cracked black pepper twists make for a simple, elegant garnish. Fresh herbs like sage or thyme also add a fragrant touch that pairs beautifully with the sweet and creamy base of the risotto.
Side Dishes
This dish shines as a satisfying main course, but it also pairs wonderfully with a crisp green salad or roasted vegetables to lighten the meal and add texture contrast. A glass of chilled white wine elevates the flavors even more, perfect for a cozy dinner at home.
Creative Ways to Present
Try serving the risotto in small, individual bowls topped with roasted squash cubes for a rustic touch. For a special occasion, plate it in a shallow ring shape and garnish with microgreens or edible flowers to impress your guests visually as well as with taste.
Make Ahead and Storage
Storing Leftovers
The Butternut Squash Risotto Recipe stores well in an airtight container in the refrigerator for up to 3 days. The flavors will deepen, making the leftovers even more delicious, though the texture will be a bit thicker.
Freezing
While risotto freezes, it can lose some of its creamy texture. If you want to freeze leftovers, place them in a freezer-safe container and consume within one month. Thaw overnight in the fridge before reheating.
Reheating
Reheat risotto gently on the stove over low heat, adding a splash of broth or milk to restore creaminess while stirring frequently. Microwave reheating is possible but be sure to add liquid and stir midway to prevent drying out.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! Using chicken broth will add more depth and savory richness, but vegetable broth keeps the dish vegetarian. Either option works wonderfully with this Butternut Squash Risotto Recipe.
What if I don’t have arborio rice? Can I use another type?
Arborio rice is best for risotto because of its high starch content that creates creaminess. While you can try other short-grain rice, results may differ in texture. Avoid long-grain rice as it won’t develop the same creamy consistency.
Can I prepare the squash puree ahead of time?
Yes! The squash puree can be made a day or two ahead and stored in the fridge. Just make sure to combine it with the risotto right before serving for the freshest flavor.
Is this recipe suitable for vegans?
To make this Butternut Squash Risotto Recipe vegan, simply substitute the butter with plant-based margarine and use vegan parmesan or nutritional yeast instead of traditional parmesan cheese.
How do I know when the risotto is done?
Risotto should be creamy and tender with a slight al dente bite at its core. Taste frequently during cooking and stop once you’re happy with the texture—usually after all broth has been absorbed and the rice feels soft with a bit of bite.
Final Thoughts
This Butternut Squash Risotto Recipe is a brilliant way to bring seasonal flavors to your table with a dish that feels both cozy and sophisticated. It’s a perfect recipe to savor alone or impress friends and family with your culinary skills. Give it a try—you’ll find yourself reaching for this luscious, comforting dish again and again.
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
A creamy and comforting Butternut Squash Risotto featuring tender squash pureed into a rich and flavorful Arborio rice base, enhanced with garlic, parmesan, and warm spices. This dish is perfect for a cozy dinner, combining the natural sweetness of butternut squash with the creamy texture of traditional risotto.
Ingredients
Butternut Squash Mixture
- 1 ½ cups butternut squash, peeled and cubed
- ½ cup vegetable broth
- ¾ cup milk
- 2 garlic cloves, peeled
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 teaspoon black pepper
Risotto
- 8 cups vegetable broth
- 2 tablespoons unsalted butter
- 1 cup onion, diced
- 2 garlic cloves, minced
- 1 ½ cups Arborio rice
- ½ cup parmesan cheese, grated
Instructions
- Cook Butternut Squash: In a large pot, combine butternut squash, ½ cup vegetable broth, milk, and 2 cloves peeled garlic. Bring to a boil over high heat, then reduce to medium and simmer until the squash is fork tender, approximately 20 minutes.
- Prepare Broth: Meanwhile, bring 8 cups of vegetable broth to a boil in a separate large pot to keep it hot for the risotto.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add diced onion and sauté for 3-5 minutes until translucent. Add minced garlic and sauté for another 1-2 minutes until fragrant.
- Toast Rice: Add Arborio rice to the skillet with onions and garlic. Toast the rice for 2-3 minutes, stirring frequently to coat the grains with butter and enhance flavor.
- Add Broth Gradually: Begin adding the boiling vegetable broth one cup at a time to the rice, stirring constantly. Wait for each cup of broth to be absorbed before adding the next.
- Continue Cooking Risotto: Repeat the process of adding broth and stirring until all broth is absorbed and the rice is creamy and tender, about 18-20 minutes.
- Add Parmesan: Stir grated parmesan cheese into the risotto thoroughly for richness and flavor.
- Puree Butternut Squash: Once the squash is tender, add the nutmeg, salt, and pepper to the pot with the squash mixture. Transfer it to a blender or food processor and puree until smooth.
- Combine Puree with Risotto: Add the pureed butternut squash to the risotto and stir to combine evenly.
- Simmer Risotto: Reduce the heat to low and let the risotto simmer for 5-10 minutes, allowing the pureed squash to fully incorporate and thicken the dish.
- Serve: Serve the risotto immediately while warm and creamy.
Notes
- Keep the broth hot during the risotto cooking process to ensure even cooking.
- Stir the risotto frequently to release the rice’s starch and create creaminess.
- If you prefer a thinner risotto, add a bit more broth or milk at the end.
- Grated parmesan is best added off the heat to avoid curdling.
- Use unsalted butter to control the sodium level in the dish.
- Leftover risotto can be refrigerated and gently reheated with a splash of broth or milk.
