This creamy Roasted Butternut Squash Risotto brings together the sweet, nutty flavors of caramelized squash with perfectly cooked Arborio rice. It’s comfort food at its finest and surprisingly easy to make at home.
I fell in love with risotto years ago during a cozy dinner at a small Italian restaurant. The way they stirred the rice with such care fascinated me. When I got home, I was determined to recreate that magic in my own kitchen.
Since then, I’ve made countless batches of risotto. This butternut squash version has become my go-to for fall and winter. The roasted squash adds a subtle sweetness that pairs beautifully with the creamy rice.
What makes this recipe special is the roasting step. By caramelizing the butternut squash in the oven first, you develop deep, rich flavors. The edges get slightly crispy while the center stays tender and sweet.
Many people think risotto is difficult or requires constant attention. While it does need stirring, the process is actually quite meditative. Standing at the stove, slowly adding broth and watching the rice transform is oddly satisfying.
The key to perfect risotto is using the right rice. Arborio rice has a high starch content that creates that signature creamy texture. As you stir, the starch releases gradually, coating each grain in a silky sauce.
I love serving this risotto as a main course with a simple side salad. The butternut squash makes it hearty enough to stand alone. Sometimes I add crispy sage leaves on top for extra flavor and a beautiful presentation.
This recipe works beautifully for dinner parties too. You can roast the squash ahead of time and keep it warm. Then make the risotto just before serving so your guests get it at its creamiest.
Ingredients Needed
| Ingredient | Quantity | Notes |
| Butternut squash | 1 pound (4 cups cubed) | Peeled, seeded, ½ inch cubes |
| Extra virgin olive oil | 2 tablespoons | For roasting squash |
| Bone broth | 6 cups | Or chicken stock |
| Butter | 3 tablespoons | For cooking rice |
| Shallot | 1 large (½ cup minced) | Can substitute half a small onion |
| Garlic | 3 cloves (minced) | Fresh minced preferred |
| Arborio rice | 1½ cups | Short grain rice essential |
| Vegetable broth | ½ cup | Instead of wine |
| Parmesan cheese | ½ cup (grated) | Freshly grated best |
| Fresh sage | 2 teaspoons (chopped) | Can use rosemary or thyme |
| Salt and pepper | To taste | Season as needed |
Recipe Timing
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Difficulty: Moderate
How to Make It
Roast the Squash
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup. This step helps prevent the squash from sticking and makes serving much simpler.
Toss the butternut squash cubes with olive oil, salt, and pepper. Make sure each piece is well coated. Spread them in a single layer on the prepared baking sheet.
Roast for 25-30 minutes until the squash is fork tender and the edges are caramelized. The natural sugars will caramelize beautifully. Check at 20 minutes and give them a stir if needed.
Prepare the Broth
While the squash roasts, pour the bone broth into a medium saucepan. Heat it over low heat until it reaches a gentle simmer. Keep it warm throughout the cooking process.
Warm broth is essential for perfect risotto. Cold broth will shock the rice and interrupt the cooking process. The rice needs consistent heat to release its starches properly.
Cook the Aromatics
Melt the butter in a large, heavy-bottomed pot over medium heat. A wider pot works better than a tall one. The extra surface area helps the liquid evaporate more evenly.
Add the minced shallot and cook for 2-3 minutes until softened and translucent. Stir frequently to prevent browning. You want them sweet and tender, not caramelized.
Add the minced garlic and cook for another minute. The garlic should be fragrant but not browned. If it browns, it can turn bitter and affect the whole dish.
Toast the Rice
Add the Arborio rice to the pot and stir constantly for about 1 minute. The rice should become slightly translucent around the edges. This toasting step adds a subtle nutty flavor.
I like to use a wooden spoon for this step. It prevents scratching the pot and helps you feel when the rice is properly coated. You’ll notice it starts to stick slightly.
Build the Risotto
Pour in the vegetable broth and stir until the rice absorbs most of the liquid. The rice will sizzle initially. Keep stirring to prevent sticking to the bottom.
Once the liquid is mostly absorbed, add one-third of the roasted butternut squash. Stir it into the rice gently. Some pieces will break down naturally, creating extra creaminess.
Add the warm broth about ½ cup at a time. Stir frequently and wait until each addition is mostly absorbed before adding more. This gradual process is what creates the creamy texture.
Continue this process for 18-20 minutes. The rice should be tender but still have a slight bite. Test a grain by biting it. It should be creamy outside with a tiny firm center.
Pro tip: You might not need all the broth, or you might need a bit more. Trust your judgment. The risotto should be creamy and flow slightly when you tilt the pot.
Finish and Serve
Remove the pot from heat. Stir in the remaining roasted butternut squash, grated parmesan cheese, and chopped fresh sage. The residual heat will melt the cheese perfectly.
Taste and season with salt and pepper as needed. The parmesan adds saltiness, so be careful not to over-salt. Start with a little and adjust from there.
Serve immediately while the risotto is hot and creamy. It will continue to thicken as it sits. If needed, you can loosen it with a splash of warm broth.
Tips for Making It
Choose the right squash. Look for butternut squash that feels heavy for its size. The skin should be matte, not shiny. A shiny skin means it was picked too early.
Cut uniform pieces. Try to make all your squash cubes the same size. This ensures they roast evenly. Smaller pieces will burn while larger ones stay undercooked otherwise.
Use a wide pot. A wider pot with a heavy bottom works best for risotto. The extra surface area helps liquid evaporate evenly. I prefer my favorite enameled cast iron pot.
Stir consistently but not constantly. You don’t need to stand there stirring every second. Stir every 30 seconds or so. This releases the starch gradually without making your arm tired.
Taste as you go. Start testing the rice after 15 minutes. You want it al dente, with a slight bite. If it’s still too firm, keep adding broth and cooking.
Don’t add all the squash at once. I like stirring in one-third during cooking and saving the rest for the end. This way, you get both creamy squash texture and distinct chunks.
Use good quality parmesan. Freshly grated parmesan makes a huge difference. The pre-grated stuff doesn’t melt as smoothly. Buy a block and grate it yourself.
Try different herbs. While I love sage with butternut squash, fresh thyme or rosemary work beautifully too. Each herb brings its own character to the dish.
Make it your own. Top with crispy fried sage leaves, toasted pumpkin seeds, or even a drizzle of balsamic reduction. These additions elevate the presentation and flavor.
How to Store and Reheat
To store: Transfer any leftover risotto to an airtight container. Let it cool to room temperature first. Store it in the refrigerator for up to 3 days.
Risotto will thicken considerably in the fridge. Don’t worry, this is completely normal. The rice continues to absorb liquid as it sits. It’s easy to bring back to life.
To reheat: Place the risotto in a pan over medium heat. Add a few tablespoons of warm broth or water. Stir gently as it heats.
Keep adding liquid a little at a time until you reach the desired consistency. The risotto should be creamy and flow slightly. It takes about 5 minutes to reheat properly.
You can also reheat individual portions in the microwave. Add a splash of broth, cover loosely, and heat in 30-second intervals. Stir between each interval.
Recipe FAQs
Can I use regular rice instead of Arborio?
Unfortunately, no. Arborio rice has a high starch content that creates the signature creamy texture. Long grain rice like basmati or jasmine won’t work. You can use Carnaroli rice or sushi rice as alternatives.
Do I really need to roast the squash first?
While you could skip this step, roasting adds so much flavor. The caramelization brings out the natural sweetness. If you’re short on time, you could steam the squash, but the taste won’t be quite the same.
Can I make this risotto vegan?
Yes! Simply swap the butter for vegan butter or olive oil. Leave out the parmesan or use nutritional yeast instead. The nutritional yeast adds a nice cheesy flavor without dairy.
Why does my risotto turn out mushy?
This usually happens from overcooking or adding too much liquid at once. Add the broth gradually and taste the rice frequently. The rice should still have a slight bite when done.
Can I freeze leftover risotto?
You can, but the texture changes. The rice releases more starch when frozen and thawed. If you do freeze it, reheat gently with extra broth and stir well to restore some creaminess.
What to Serve With This
This butternut squash risotto pairs wonderfully with simple sides. A crisp green salad with lemon vinaigrette cuts through the richness beautifully. The acidity balances the creamy rice perfectly.
Roasted vegetables make an excellent companion too. Try roasted Brussels sprouts, asparagus, or green beans. Their slight char complements the sweet squash nicely.
For protein, grilled chicken or pan-seared salmon work well. The risotto is rich enough to serve as the main attraction. A protein just rounds out the meal.
A glass of Chardonnay or Pinot Grigio pairs beautifully with this dish. The wine’s acidity cuts through the creamy risotto. It’s a classic Italian pairing.
For a complete fall dinner, serve this risotto with roasted chicken and sautéed spinach. Add some crusty bread for soaking up any extra sauce. Your guests will love it.
Roasted Butternut Squash Risotto
Ingredients
- 1 pound butternut squash peeled, seeded, cut into ½ inch cubes – about 4 cups
- 2 tablespoons extra virgin olive oil
- 6 cups bone broth or chicken stock
- 3 tablespoons butter
- 1 large shallot minced – about ½ cup
- 3 cloves garlic minced
- 1½ cups Arborio rice
- ½ cup vegetable broth
- ½ cup Parmesan cheese freshly grated
- 2 teaspoons fresh sage chopped
- Salt and pepper to taste
Instructions
- Roast the Squash
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Toss butternut squash cubes with olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes until fork tender and edges are caramelized, stirring once halfway through.
- Prepare the Broth
- Pour bone broth into a medium saucepan and heat over low heat until it reaches a gentle simmer. Keep warm throughout cooking.
- Cook the Aromatics
- Melt butter in a large, heavy-bottomed pot over medium heat.
- Add minced shallot and cook for 2-3 minutes until softened and translucent, stirring frequently.
- Add minced garlic and cook for another minute until fragrant but not browned.
- Toast the Rice
- Add Arborio rice to the pot and stir constantly for about 1 minute until rice becomes slightly translucent around the edges.
- Build the Risotto
- Pour in vegetable broth and stir until rice absorbs most of the liquid.
- Add one-third of the roasted butternut squash and stir gently into the rice.
- Add warm bone broth about ½ cup at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more.
- Continue this process for 18-20 minutes until rice is tender but still has a slight bite (al dente).
- Finish and Serve
- Remove pot from heat. Stir in remaining roasted butternut squash, grated Parmesan cheese, and chopped fresh sage.
- Taste and season with salt and pepper as needed.
- Serve immediately while hot and creamy.
Notes
Squash Preparation: Cut squash into uniform ½-inch cubes for even roasting. Look for squash that feels heavy for its size with matte skin.
Broth Amount: You may not need all 6 cups of broth. The risotto should be creamy and flow slightly when you tilt the pot.
Stirring Technique: Stir every 30 seconds or so – consistent but not constant. This releases starch gradually without overcooking.
Vegan Option: Replace butter with vegan butter or olive oil, and use nutritional yeast instead of Parmesan cheese.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with additional warm broth to restore creamy consistency.
Make Ahead: Roast the squash ahead of time and keep warm. Make the risotto just before serving for best results.
Garnish Ideas: Top with crispy fried sage leaves, toasted pumpkin seeds, or a drizzle of balsamic reduction.
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