This creamy butternut squash risotto is a warm hug in a bowl! It’s made with tender arborio rice, sweet squash, and a sprinkle of cheese—so comforting.
Making risotto takes a bit of stirring, but trust me, it’s worth it! I love adding a touch of sage for extra flavor. It’s like a fall party in my mouth! 🎉
Key Ingredients & Substitutions
Butternut Squash: This ingredient adds sweetness and a lovely color to the dish. If you can’t find butternut squash, you can substitute it with pumpkin, acorn squash, or sweet potatoes for a similar effect.
Arborio Rice: Essential for the creamy texture of risotto, Arborio rice is a must! If you’re in a pinch, Carnaroli or Vialone Nano rice can also work, but stick with short-grain rice to maintain that delightful creaminess.
Parmesan Cheese: This cheese brings a wonderful nutty flavor to the dish. If you’re looking for a dairy-free option, try using nutritional yeast or a dairy-free cheese alternative. For a stronger taste, Pecorino Romano is a good substitute.
White Wine: It enhances flavor, but if you’re avoiding alcohol, use an extra ladle of broth or a splash of lemon juice instead to achieve that acidity.
How Do I Get the Creaminess Just Right in Risotto?
The key to perfect risotto is to stir and add broth gradually! Here’s how to do it:
- Start by toasting the rice. This releases its starch and helps create a creamy texture.
- Heat your broth separately but keep it warm. This ensures that the rice cooks evenly.
- Add broth slowly, one ladle at a time, and stir frequently. This helps the rice absorb the liquid and release more starch.
- Wait until the liquid is almost absorbed before adding more. This is what makes risotto special and creamy!
Don’t rush the process; take your time and enjoy the stirring—it’s therapeutic!
Butternut Squash Risotto Recipe
Ingredients You’ll Need:
For the Risotto:
- 1 small butternut squash (about 2 cups), peeled and diced into 1/2-inch cubes
- 4 cups vegetable or chicken broth, kept warm
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 ½ cups Arborio rice
- ½ cup dry white wine (optional)
- ½ cup grated Parmesan cheese, plus extra for garnish
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- Fresh sage leaves for garnish
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus approximately 30 minutes of cooking. So in total, plan for about 45 minutes to create a delicious, creamy risotto that serves 4 people and is perfect for any cozy meal!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Start by preheating your oven to 400°F (200°C). In a mixing bowl, toss the diced butternut squash with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Spread the squash evenly on a baking sheet and roast for about 25-30 minutes, or until it’s tender and lightly caramelized. Once done, set it aside to cool.
2. Sauté the Aromatics:
In a large saucepan, heat the remaining 1 tablespoon of olive oil and butter over medium heat. Add the finely chopped onion and cook until soft and translucent, which should take about 4-5 minutes. Add the minced garlic and thyme, cooking for an additional minute until fragrant.
3. Toast the Rice:
Add the Arborio rice to the pan and stir it to coat with the oil and butter. Toast the rice for 1-2 minutes until the edges of the rice become translucent. This step enhances the flavor and sets the stage for creamy risotto!
4. Add the Wine:
If you’re using it, pour in the white wine and cook while stirring constantly. Wait until most of the wine has been absorbed by the rice, making sure it doesn’t dry out. It should take about a couple of minutes.
5. Gradually Add Broth:
Now, start adding the warm broth one ladle at a time to the rice, stirring frequently. It’s important to let the rice absorb most of the liquid before adding the next ladle. Continue this process for about 18-20 minutes until the risotto is creamy and the rice is just tender but still has a slight bite to it.
6. Mix in the Butternut Squash:
Gently stir the roasted butternut squash into the risotto, combining everything well and warming it through.
7. Finish with Cheese:
Remove the pan from heat and stir in the grated Parmesan cheese. Taste your risotto and season with salt and pepper as needed to bring out the flavors.
8. Serve and Garnish:
Serve the risotto in warm bowls. Garnish with fresh sage leaves and an extra sprinkle of Parmesan cheese. For an added touch, feel free to add a crack of black pepper on top.
Enjoy your creamy, comforting Butternut Squash Risotto! It’s perfect for sharing with friends or savoring all on your own!
Can I Use Frozen Butternut Squash for This Recipe?
Absolutely! If you’re using frozen butternut squash, there’s no need to thaw it beforehand. Just toss it in the oven as instructed, but note that it may need a few extra minutes to cook until tender.
How Do I Make This Recipe Vegan?
To make this risotto vegan, simply replace the butter with an additional tablespoon of olive oil and use a vegan parmesan cheese or nutritional yeast instead of regular parmesan. You can also ensure your broth is vegetable-based!
What Can I Substitute for Arborio Rice?
If you can’t find Arborio rice, you can use Carnaroli or Vialone Nano rice, which are also short-grain options that yield a creamy consistency. In a pinch, you could use sushi rice or even orzo, but the texture may vary slightly.
How to Store Leftovers?
Store any leftover risotto in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth to help loosen it up, as it may thicken in the fridge. Heat gently on the stove over low heat, stirring occasionally.
