If you love creamy, comforting dishes that feel like a warm hug on a chilly day, then this Butternut Squash Risotto Recipe is absolutely your new best friend in the kitchen. Creamy Arborio rice perfectly melds with the sweet, silky pureed butternut squash, enriched with the nutty flavor of Parmesan and a hint of aromatic spices. It balances hearty texture and vibrant flavor in a way that makes every spoonful an irresistible joy. Whether you’re cooking for family, friends, or just treating yourself, this recipe brings out the best of fall’s favorite vegetable and elevates it into something truly special.
Ingredients You’ll Need
This Butternut Squash Risotto Recipe relies on a handful of simple ingredients that work harmoniously to deliver both rich flavor and luscious texture. Each component plays a crucial role, whether it’s the savory depth of vegetable broth or the creamy smoothness of butter and Parmesan.
- Butternut squash (1 ½ cups, peeled and cubed): Provides natural sweetness and a beautiful creamy base when pureed.
- Vegetable broth (8 ½ cups, divided): Infuses the risotto with a savory, umami flavor essential for depth.
- Milk (¾ cup): Adds creaminess and helps soften the squash during cooking.
- Garlic cloves (4, divided): Brings aromatic warmth and layers of flavor throughout the dish.
- Unsalted butter (2 tablespoons): Adds richness and silkiness to the risotto texture.
- Onion (1 cup, diced): Provides a subtle sweetness and savory foundation when sautéed.
- Arborio rice (1 ½ cups): Essential for that creamy risotto consistency – its starches create the luxurious texture.
- Parmesan cheese (½ cup, grated): Offers a nutty, salty kick that rounds out the flavors perfectly.
- Ground nutmeg (¼ teaspoon): Adds a gentle warmth and depth complementing the squash.
- Black pepper (1 teaspoon) and salt (½ teaspoon): Balance and enhance all the flavors without overpowering.
How to Make Butternut Squash Risotto Recipe
Step 1: Cook and Soften the Butternut Squash
Start by combining the cubed butternut squash with half a cup of vegetable broth, milk, and two whole garlic cloves in a large pot over high heat. Bring it all to a boil, then reduce to medium heat and cook gently for about 20 minutes until the squash is tender and easy to pierce with a fork. This step is key because it transforms the squash into a luscious puree that will blend beautifully into the risotto.
Step 2: Prepare the Broth
While the squash is cooking, bring the rest of the vegetable broth (8 cups) to a boil in a large pot. Keeping the broth hot is crucial for cooking the Arborio rice evenly and helping it release its creamy starches.
Step 3: Sauté Onion and Garlic, Then Toast the Rice
In a separate large skillet over medium heat, melt the butter. Toss in the diced onion and sauté for 3 to 5 minutes until translucent and fragrant. Add the remaining minced garlic cloves, cooking for another 1 to 2 minutes to build aromatic depth without burning them. Next, add the Arborio rice and toast it around 2 to 3 minutes; this helps the rice absorb liquids gradually while giving it that distinct risotto texture.
Step 4: Add Broth Gradually and Cook the Risotto
Now for the heart of the Butternut Squash Risotto Recipe: adding the hot vegetable broth little by little. Pour in about one cup at a time, stirring often. Once that cup is mostly absorbed by the rice, add the next, repeating the process until all the broth is absorbed and the rice is perfectly creamy and tender. This slow absorption is what makes risotto so wonderfully luscious.
Step 5: Stir in Parmesan Cheese
After the rice has reached that creamy consistency, stir in the grated Parmesan cheese. This addition enriches the texture and imparts a delicious nutty flavor that pairs beautifully with the sweet squash.
Step 6: Puree the Butternut Squash Mixture
By now, the butternut squash should be tender. Add the nutmeg, salt, and black pepper to the pot with the squash, milk, broth, and garlic. Transfer everything to a blender or food processor and puree until smooth and creamy. This silky squash puree is what will elevate the risotto to the next level.
Step 7: Combine Puree and Risotto, Then Simmer
Pour the smooth butternut squash puree into the risotto and stir gently to combine. Reduce the heat to low and allow the mixture to simmer for 5 to 10 minutes. This final simmer helps the flavors meld together beautifully and lets the risotto absorb the rich squash puree perfectly.
Step 8: Serve Immediately
Risotto waits for no one, so once it’s done simmering, serve it hot. Its creamy texture and comforting warmth will make everyone at the table smile with satisfaction.
How to Serve Butternut Squash Risotto Recipe
Garnishes
Elevate your Butternut Squash Risotto Recipe with thoughtful garnishes. A sprinkle of fresh chopped parsley or sage adds a lovely herbal brightness that contrasts with the creamy richness. Toasted pine nuts or walnuts offer a crunchy textural pop, while an extra dusting of Parmesan cheese completes the dish with rich umami flavor. If you like a bit of color and a sophisticated touch, drizzle a little high-quality olive oil or truffle oil on top as well.
Side Dishes
While this risotto can definitely shine on its own, pairing it with crisp roasted vegetables like Brussels sprouts, sautéed kale, or a simple green salad will add freshness and provide great balance. For a heartier meal, grilled chicken or pan-seared salmon makes for an elegant and satisfying combination.
Creative Ways to Present
Think beyond the bowl! Serve this Butternut Squash Risotto Recipe inside hollowed-out mini pumpkins for a festive, eye-catching look during fall or holiday dinners. You can also spoon the risotto onto large sautéed mushroom caps for a vegetarian-friendly appetizer or assemble it into small, baked risotto cakes for a fun twist on leftovers.
Make Ahead and Storage
Storing Leftovers
If you happen to have any of this delicious Butternut Squash Risotto Recipe left over, store it in an airtight container in the refrigerator. It will keep beautifully for up to three days, making it a wonderful next-day lunch or easy dinner solution.
Freezing
Freezing creamy risotto can be a bit tricky because the texture might change when thawed. However, if necessary, freeze the risotto in a sealed freezer-safe container for up to one month. When ready to eat, thaw it overnight in the refrigerator before reheating gently.
Reheating
To bring leftover risotto back to life, warm it slowly over low heat on the stove, stirring frequently to prevent sticking. Adding a splash of broth or milk while reheating helps restore its creamy consistency, ensuring it tastes just as delightful as the first time.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! Chicken broth adds a lovely depth of flavor and works well with the Butternut Squash Risotto Recipe if you don’t mind using animal products. Vegetable broth keeps it vegetarian-friendly but either option is delicious.
Is it okay to substitute regular rice for Arborio rice?
For risotto, Arborio rice is ideal because its high starch content creates that creamy texture risotto is known for. Other rices won’t yield the same silky result, so it’s best to stick with Arborio if you want an authentic risotto experience.
Can I make this Butternut Squash Risotto Recipe vegan?
Yes! Swap the butter for olive oil or a plant-based butter, and replace Parmesan with a vegan cheese alternative or nutritional yeast. Using vegetable broth keeps it plant-based, and you’ll still enjoy a creamy, flavorful dish.
How do I know when the risotto is cooked perfectly?
The perfect risotto should be tender but still have a slight bite in the center of each grain, often called “al dente.” It should be creamy and hold together without being mushy or dry. Taste regularly as you add broth to get it just right.
Can I prepare the butternut squash puree ahead of time?
You can! Make the squash puree a day or two in advance and store it in the fridge. When you’re ready to finish the risotto, just heat the puree gently before stirring it into the cooked rice.
Final Thoughts
There is something genuinely heartwarming about a well-made risotto, and this Butternut Squash Risotto Recipe is a shining example of comfort food at its finest. Its creamy texture, inviting aromas, and beautifully balanced flavors make it perfect for cozy dinners or special occasions. I hope you have as much fun making it as you will enjoying every single spoonful!
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
This creamy Butternut Squash Risotto combines tender squash puree with perfectly cooked arborio rice for a comforting and flavorful dish. Enhanced with garlic, parmesan, and warming nutmeg, it offers a velvety texture ideal for a satisfying vegetarian meal.
Ingredients
Main Ingredients
- 1 ½ cups butternut squash (peeled and cubed)
- 8 ½ cups vegetable broth (divided)
- ¾ cup milk
- 4 garlic cloves (divided)
- 2 tablespoons unsalted butter
- 1 cup onion (diced)
- 1 ½ cups arborio rice
- ½ cup parmesan cheese (grated)
- ¼ teaspoon ground nutmeg
- 1 teaspoon black pepper
- ½ teaspoon salt
Instructions
- Cook the 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 simmer until the squash is fork tender, approximately 20 minutes.
- Prepare Vegetable Broth: While the squash cooks, bring the remaining 8 cups of vegetable broth to a boil in a separate large pot.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add diced onion and sauté for 3-5 minutes until translucent, then add the remaining 2 minced garlic cloves and sauté for 1-2 minutes until fragrant.
- Toast the Rice: Add the arborio rice to the skillet with the onions and garlic. Toast the rice for 2-3 minutes, stirring frequently to coat with butter and enhance flavor.
- Cook the Risotto: Begin adding the boiling vegetable broth to the rice one cup at a time, stirring constantly. Wait for each cup to be absorbed before adding the next. Continue until all broth has been incorporated and the risotto is creamy.
- Stir in Cheese: Once the risotto has reached a creamy consistency, stir in the grated parmesan cheese until melted and combined.
- Puree the Squash: Transfer the cooked butternut squash mixture—including milk, broth, nutmeg, salt, and pepper—into a blender or food processor and puree until smooth.
- Combine Squash Puree with Risotto: Pour the pureed squash into the risotto and stir to combine thoroughly.
- Simmer and Finish: Reduce stove heat to low and simmer the combined mixture for 5-10 minutes, allowing the flavors to meld and the puree to be fully absorbed.
- Serve: Serve the butternut squash risotto immediately while warm and creamy.
Notes
- Use fresh vegetable broth for the best flavor and control over sodium content.
- Ensure constant stirring while adding broth to achieve a creamy risotto texture.
- You can substitute milk with a plant-based milk to make this recipe dairy-free, but it will slightly alter the taste.
- Grated Parmesan adds richness, but can be omitted or replaced with nutritional yeast for a vegan option.
- To save time, cubed butternut squash can be roasted in advance and pureed directly without boiling.
- Serving immediately preserves the creamy texture; risotto tends to thicken upon standing.
