Butternut Squash Risotto (Printable)
Creamy risotto with roasted butternut squash, Parmesan cheese, and herbs offering a rich, savory experience.
# What You Need:
→ Vegetables
01 - 1 small butternut squash (about 1.5 lbs), peeled, seeded, and cut into ½-inch cubes
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Grains
04 - 1 ½ cups Arborio rice
→ Liquids
05 - 5 cups warm vegetable stock
06 - 2 tbsp olive oil
07 - 2 tbsp unsalted butter
08 - ½ cup dry white wine
→ Dairy
09 - ¾ cup freshly grated Parmesan cheese
10 - 2 tbsp unsalted butter (for finishing)
→ Herbs & Seasonings
11 - ½ tsp sea salt, plus more to taste
12 - ¼ tsp freshly ground black pepper
13 - 2 tbsp chopped fresh sage or parsley (optional, for garnish)
# How To Cook:
01 - Preheat oven to 400°F. Toss butternut squash cubes with 1 tbsp olive oil, pinch of salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, stirring once halfway, until tender and golden. Set aside.
02 - Heat 1 tbsp olive oil and 2 tbsp butter in a large saucepan over medium heat. Add chopped onion and cook until translucent, about 3 minutes. Stir in garlic and cook for 1 minute more.
03 - Add Arborio rice to the pan and cook, stirring constantly, for 2 minutes until lightly toasted.
04 - Pour in dry white wine and stir until mostly absorbed.
05 - Add warm vegetable stock one ladleful at a time, stirring frequently. Wait until most liquid is absorbed before adding the next. Continue for 18–20 minutes until rice is creamy and al dente.
06 - Gently fold in roasted butternut squash and cook for 2–3 minutes.
07 - Remove from heat and stir in Parmesan cheese and remaining 2 tbsp butter. Season with salt and pepper to taste.
08 - Serve immediately, garnished with chopped fresh sage or parsley if desired.
# Expert Tips:
01 -
- The natural sweetness of roasted butternut squash means you barely need seasoning, just honest flavors that taste exactly right
- It looks restaurant-worthy but comes together in under an hour, which is my favorite kind of magic
- One pot means less cleanup, and the creamy, soothing texture is exactly what you crave when the weather turns cool
02 -
- Cold stock added to risotto will lower the temperature and stop the creaming process cold. This is the hardest lesson learned, so keep your stock simmering in a separate pot the entire time.
- Stirring matters. This isn't a set-it-and-forget-it dish. The constant stirring releases starch from the rice that creates that signature creamy texture no cream required.
- Taste as you go. The rice should be tender but still have the slightest bite when you eat it. That's al dente, and it's the difference between risotto and rice pudding.
03 -
- Keep your stock simmering in a separate pot the entire time. This single habit will change your risotto forever and eliminate the number one reason it doesn't turn out creamy.
- Grate your Parmesan fresh, not from a container. The difference is remarkable and worth the two minutes it takes.
- Stir frequently, rest briefly, then stir again. Your arm will thank you for the breaks, and the risotto won't mind either.