The creamy richness of butternut squash risotto brings warmth and comfort to even the chilliest nights. The first time I made this dish, the sweet aroma of roasted butternut squash filled my kitchen, and I knew I’d stumbled on a new family favorite.
The creamy texture, the subtle nuttiness of the squash, and the hint of Parmesan cheese make this recipe the ultimate fall comfort food. Plus, it’s surprisingly easy to make!
If you’re looking for a dish that feels elegant but is simple enough for a weeknight dinner, this is it. You can even dress it up with extras like chicken, mushrooms, or scallops to make it your own.
Let’s dive into this irresistible recipe, you’ll love how it warms both your kitchen and your heart.
What’s Inside This Recipe?
Ingredients for Butternut Squash Risotto
Before we get started, let me reassure you, this recipe uses simple ingredients you can find in most grocery stores. Every item plays a role in creating that rich, creamy risotto texture we all love.
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice (this is key for creamy risotto)
- 4 cups chicken or vegetable broth, warmed
- 1 1/2 cups cubed butternut squash, peeled and diced small
- 1/4 teaspoon ground nutmeg (for a touch of warmth)
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley (optional, for garnish)
You’ll also need a large skillet or saucepan and a ladle for adding the broth gradually. Once you’ve got everything ready, we’re all set to cook!
How to Make Butternut Squash Risotto
Making risotto is easier than you think, and trust me, the results are worth every stir. Follow these steps, and you’ll have a creamy, dreamy risotto in no time.
Step 1: Sauté the onion and garlic
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2–3 minutes, stirring occasionally, until it softens and becomes translucent. Stir in the minced garlic and cook for another minute, just until fragrant.
Step 2: Toast the rice
Add the Arborio rice to the skillet and stir it around for 1–2 minutes. This step helps the rice absorb more flavor and gives the risotto its signature texture.
Step 3: Cook the butternut squash
Stir the cubed butternut squash and nutmeg into the rice, coating everything evenly. Season with a pinch of salt and pepper. The nutmeg adds a subtle warmth that complements the sweet squash perfectly.
Step 4: Add the broth gradually
Here’s where risotto magic happens! Add one ladleful of warm broth to the skillet and stir gently until the liquid is absorbed.
Continue adding broth, one ladle at a time, stirring frequently. This process takes about 20–25 minutes. The key is patienced, don’t rush it!
Step 5: Finish with cheese and butter
Once the rice is tender and creamy, stir in the Parmesan cheese and butter. These final touches make the risotto extra rich and luxurious. Taste and adjust the seasoning with more salt and pepper if needed.
Step 6: Serve and enjoy
Spoon the risotto into bowls and garnish with fresh parsley and a sprinkle of Parmesan cheese. Serve it immediately while it’s hot and creamy.
Recipe Variations and Customization Ideas
One of the best things about butternut squash risotto is how versatile it is. You can easily adapt it to fit your preferences or the ingredients you have on hand. Here are a few ideas:
- Butternut Squash Risotto with Chicken: Add cooked, shredded chicken at the end for a protein-packed meal. Rotisserie chicken works wonderfully here!
- Butternut Squash Mushroom Risotto: Sauté sliced mushrooms along with the onion for an earthy twist. Baby bella or shiitake mushrooms are great options.
- Butternut Squash Risotto with Scallops: Pan-sear scallops in butter and serve them on top for an elegant dinner. It’s perfect for a date night in!
- Dairy-Free Option: Skip the Parmesan and butter, and use a vegan Parmesan substitute or nutritional yeast instead. It’s still deliciously creamy without dairy!
If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of broth to bring back the creamy texture.
Frequently Asked Questions about Butternut Squash Risotto
Can I make butternut squash risotto in an Instant Pot?
Yes! Making risotto in an Instant Pot is a great time-saver. Sauté the onion and garlic using the sauté function, then add the rice, broth, and squash.
Cook on high pressure for 6 minutes, followed by a quick release. Stir in the cheese and butter at the end.
Can I use frozen butternut squash?
Absolutely! Frozen butternut squash is a convenient option. No need to thaw it, just add it to the skillet when you would add fresh squash. It may cook slightly faster, so keep an eye on it.
What can I substitute for Arborio rice?
If you don’t have Arborio rice, look for other short-grain rice varieties like Carnaroli or Vialone Nano. These types of rice have a similar creamy texture. Long-grain rice won’t work as well for risotto.
Is butternut squash risotto gluten-free?
Yes, this recipe is naturally gluten-free as long as you use a gluten-free broth. Always double-check labels to be sure.
Can I make butternut squash risotto ahead of time?
Risotto is best served fresh, but you can make it ahead and reheat it. Store it in the fridge, then reheat with a splash of broth to bring back the creamy consistency.
Perfect for chilly nights and elegant dinners alike!
Butternut squash risotto is the ultimate comfort food, it’s creamy, flavorful, and perfect for cozy nights. Whether you’re serving it as a main dish or pairing it with chicken, mushrooms, or scallops, it’s sure to impress. I hope this recipe brings as much joy to your kitchen as it does to mine!
If you try this recipe, I’d love to hear how it turned out. Leave a comment below, rate the recipe, or share your results on Instagram and tag me.
I can’t wait to see your creations! Looking for more cozy dinner ideas? Check out my Creamy Mushroom Pasta for another crowd-pleasing favorite.
Happy cooking!
Wanda
Creamy Butternut Squash Risotto
Equipment
- Large skillet
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup Arborio rice this is key for creamy risotto
- 4 cups chicken or vegetable broth warmed
- 1 1/2 cups cubed butternut squash peeled and diced small
- 1/4 teaspoon ground nutmeg for a touch of warmth
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese plus extra for serving
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley optional, for garnish
Instructions
Step 1: Sauté the onion and garlic
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2–3 minutes, stirring occasionally, until it softens and becomes translucent. Stir in the minced garlic and cook for another minute, just until fragrant.
Step 2: Toast the rice
- Add the Arborio rice to the skillet and stir it around for 1–2 minutes. This step helps the rice absorb more flavor and gives the risotto its signature texture.
Step 3: Cook the butternut squash
- Stir the cubed butternut squash and nutmeg into the rice, coating everything evenly. Season with a pinch of salt and pepper. The nutmeg adds a subtle warmth that complements the sweet squash perfectly.
Step 4: Add the broth gradually
- Here’s where risotto magic happens! Add one ladleful of warm broth to the skillet and stir gently until the liquid is absorbed.
- Continue adding broth, one ladle at a time, stirring frequently. This process takes about 20–25 minutes. The key is patienced, don’t rush it!
Step 5: Finish with cheese and butter
- Once the rice is tender and creamy, stir in the Parmesan cheese and butter. These final touches make the risotto extra rich and luxurious. Taste and adjust the seasoning with more salt and pepper if needed.
Step 6: Serve and enjoy
- Spoon the risotto into bowls and garnish with fresh parsley and a sprinkle of Parmesan cheese. Serve it immediately while it’s hot and creamy.
