If you’re craving a dish that warms you from the inside out while showing off the cozy flavors of fall, this Butternut Squash Risotto Recipe is an absolute winner. Creamy, rich, and bursting with the subtly sweet flavor of perfectly cooked butternut squash, this risotto is elegant enough to impress guests yet comforting enough to serve on any weeknight. Once you master this recipe, it’ll become your go-to for when you want a little touch of restaurant magic right at home.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to nailing this Butternut Squash Risotto Recipe. Each element plays its part perfectly—whether it’s the aromatic garlic adding depth or the creamy parmesan bringing lusciousness, the balance of flavors is what makes this dish truly shine.
- Butternut squash (1 ½ cups, peeled and cubed): The star of the dish, providing natural sweetness and creaminess when pureed.
- Vegetable broth (8 ½ cups, divided): Helps cook the rice and infuses savory flavor throughout.
- Milk (¾ cup): Adds a silky texture to the cooked squash mixture.
- Garlic cloves (4, divided): Imparts a fragrant, warm undertone to both the squash and risotto.
- Unsalted butter (2 tablespoons): Essential for sautéing onions and building richness in the risotto.
- Onion (1 cup, diced): Adds a subtle sweetness and depth when softened.
- Arborio rice (1 ½ cups): The perfect rice choice for risotto’s creamy, al dente texture.
- Parmesan cheese (½ cup, grated): Brings a nutty, savory finish and creamy richness.
- Ground nutmeg (¼ teaspoon): A hint of warming spice that enhances the squash’s natural flavor.
- Black pepper (1 teaspoon): Adds subtle heat and balances the creaminess.
- Salt (½ teaspoon): Enhances and brings all the flavors together.
How to Make Butternut Squash Risotto Recipe
Step 1: Cook 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 before lowering the heat to medium. Let it simmer gently until the squash is fork tender, which usually takes about 20 minutes. This step creates a flavorful base that will later be pureed and folded into the risotto, contributing velvety texture and that irresistible autumnal sweetness.
Step 2: Prepare the Broth
While your squash is cooking, bring the remaining eight cups of vegetable broth to a boil in a separate large pot. Keeping the broth hot is crucial because adding warm liquid gradually to the rice helps release its starches, creating that signature creamy consistency you want in risotto.
Step 3: Sauté the Onion and Garlic
In a large skillet over medium heat, melt the butter until it’s foamy and fragrant. Add the diced onion and let it soften and sweat for 3 to 5 minutes, which brings out its natural sweetness. Then add the remaining two cloves of minced garlic and sauté for an additional 1 to 2 minutes. This savory, aromatic base sets the stage for the arborio rice to shine.
Step 4: Toast and Cook the Rice
Add the arborio rice to the skillet with the sautéed onion and garlic. Toast the rice for 2 to 3 minutes, stirring constantly until the grains are slightly translucent with a faintly nutty aroma. Next, begin ladling in the boiling vegetable broth one cup at a time. Stir frequently, allowing each cup of broth to absorb fully before adding the next. This slow cooking method is what transforms the rice into creamy perfection.
Step 5: Finish the Risotto
Once all the broth has been absorbed and your risotto reaches a luxuriously creamy texture, stir in the grated parmesan cheese. This brings warmth, a salty edge, and a wonderful melt-in-your-mouth quality that makes each bite so comforting.
Step 6: Puree and Combine the Butternut Squash
Your butternut squash should now be tender and ready. Add the nutmeg, salt, and pepper to the pot with the squash, milk, broth, and garlic. Carefully transfer everything to a blender or food processor and puree until completely smooth. Then, gently fold this golden puree into your risotto. Lower the heat and let it simmer for 5 to 10 minutes to marry all the flavors and let the pureed squash infuse every grain of rice.
Step 7: Serve Immediately
Risotto waits for no one, so serve it hot off the stove to enjoy the creamy, luscious texture at its best. This final step is where all your patience and care come to life on the plate.
How to Serve Butternut Squash Risotto Recipe
Garnishes
A simple garnish can elevate your Butternut Squash Risotto Recipe to restaurant-quality status. Freshly chopped parsley or sage leaves add a burst of bright color and an herbal note that cuts through the richness. A light drizzle of extra-virgin olive oil or a sprinkle of extra parmesan can also add a touch of elegance and flavor contrast.
Side Dishes
This risotto makes a wonderful centerpiece, but pairing it with fresh seasonal salads or roasted vegetables creates a balanced meal. Crisp greens with a light vinaigrette or tangy pickled vegetables work beautifully alongside the creamy risotto, enhancing the overall dining experience without overpowering the subtly sweet squash.
Creative Ways to Present
For a fun twist, consider serving your Butternut Squash Risotto Recipe in hollowed-out mini butternut squashes or small pumpkins during fall gatherings. You can also layer it in parfait glasses topped with toasted pine nuts or crispy sage leaves, offering a stunning presentation that’ll wow guests visually before they even take their first bite.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store your risotto in an airtight container in the refrigerator for up to three days. Keep in mind that risotto tends to thicken as it cools, so it might become less creamy overnight.
Freezing
While risotto isn’t typically ideal for freezing because of its creamy texture, you can freeze small portions if necessary. When thawed, it may be a bit watery or grainy, so be prepared to refresh it with a splash of broth and generous stirring to bring back its original creaminess.
Reheating
To reheat your Butternut Squash Risotto Recipe, gently warm it in a skillet over low heat, stirring frequently. Add a splash of vegetable broth or milk to loosen the texture and restore its silky feel. Avoid microwaving if possible, as it can cause uneven heating and dryness.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! Chicken broth will add a richer, more savory depth of flavor to this Butternut Squash Risotto Recipe. Just keep in mind it will no longer be vegetarian-friendly.
Is Arborio rice the only rice I can use for risotto?
Arborio is the classic choice because its high starch content creates risotto’s creamy texture. You can also use Carnaroli or Vialone Nano rice, which are excellent for risotto, but avoid standard long-grain rice as it won’t give you that signature creaminess.
How do I make this recipe vegan?
To keep this Butternut Squash Risotto Recipe vegan, simply replace the butter with olive oil or a vegan butter alternative and swap out parmesan cheese for a vegan hard cheese or nutritional yeast for that cheesy flavor.
Can I prepare the pureed squash ahead of time?
Yes, you can prepare the butternut squash puree a day in advance and store it in the refrigerator. Just give it a good stir before adding it to the risotto during the final cooking step.
What’s the best way to achieve creamy risotto?
The secret is patience and gradual broth addition. Adding hot broth one cup at a time and stirring frequently encourages the rice to release its starch, which creates that luscious creamy texture we all love in a perfect Butternut Squash Risotto Recipe.
Final Thoughts
This Butternut Squash Risotto Recipe is one of those dishes that feels like a warm hug on a plate. It’s comforting without being heavy, elegant without being complicated, and packed with layers of flavor that will make anyone feel cozy and cared for. Give it a try—you might just find this recipe becoming a treasured classic in your home.
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Butternut Squash Risotto Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy Butternut Squash Risotto is a comforting, flavorful dish combining the natural sweetness of butternut squash with the rich, creamy texture of traditional risotto. Perfect for a cozy dinner, it features sautéed onions and garlic, perfectly toasted arborio rice slowly cooked in vegetable broth, and finished with parmesan cheese and a hint of nutmeg. The butternut squash is cooked separately, pureed, and then blended into the risotto for a smooth, velvety finish.
Ingredients
Butternut Squash Mixture
- 1 ½ cups butternut squash (peeled and cubed)
- ½ cup vegetable broth
- ¾ cup milk
- 2 garlic cloves (peeled)
Broth
- 8 cups vegetable broth (divided)
Risotto Base
- 2 tablespoons unsalted butter
- 1 cup onion (diced)
- 2 garlic cloves (minced)
- 1 ½ cups arborio rice
- ½ cup parmesan cheese (grated)
- ¼ teaspoon ground nutmeg
- 1 teaspoon black pepper
- ½ teaspoon salt
Instructions
- Cook Butternut Squash: In a large pot over high heat, combine the butternut squash, ½ cup vegetable broth, milk, and 2 peeled garlic cloves. Bring to a boil, then reduce heat to medium and cook until the squash is fork tender, about 20 minutes.
- Heat Broth: Meanwhile, bring the remaining 8 cups of vegetable broth to a boil in a separate large pot. Keep it hot for the risotto cooking process.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add the diced onion and sauté for 3-5 minutes until softened. Stir in the remaining 2 minced garlic cloves and sauté for an additional 1-2 minutes.
- Toast Rice: Add the arborio rice to the skillet and toast it for 2-3 minutes, stirring frequently to coat the grains in butter and lightly toast them.
- Cook Risotto: Start adding the boiling vegetable broth to the rice one cup at a time. Stir continuously and wait until each cup of broth is almost fully absorbed before adding the next. Continue this process until all the broth has been absorbed and the risotto is creamy, about 18-20 minutes.
- Add Cheese: Stir the grated parmesan cheese into the risotto, mixing well to incorporate its richness.
- Puree Butternut Squash: Check that the squash is fully cooked. Add the cooked squash mixture (butternut squash, milk, broth, garlic) into a blender or food processor along with nutmeg, salt, and black pepper. Puree until smooth.
- Combine and Simmer: Stir the pureed butternut squash into the risotto. Reduce the heat to low and let it simmer for 5-10 minutes, stirring occasionally, to allow the flavors to meld and the puree to fully absorb.
- Serve: Serve the butternut squash risotto immediately while warm and creamy.
Notes
- Use fresh vegetable broth for the best flavor; homemade or low-sodium store-bought works well.
- Stirring continuously while adding broth helps create the characteristic creamy texture of risotto.
- Adjust seasoning with additional salt and pepper to taste before serving.
- For a richer risotto, you can substitute half-and-half for milk if desired.
- The recipe is vegetarian and can be made vegan by substituting dairy butter and parmesan with plant-based alternatives.
- Use a heavy-bottomed skillet or saucepan to prevent the rice from sticking and burning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
