Creamy Butternut Squash Risotto

This Creamy Butternut Squash Risotto is the ultimate fall comfort dish — rich, velvety, and bursting with cozy seasonal flavor. Made with roasted butternut squash, arborio rice, and parmesan cheese, this risotto delivers a luxurious texture and a hint of sweetness that perfectly balances the savory broth and herbs.

It’s the kind of dish that feels elegant enough for a dinner party but simple enough for a comforting weeknight meal. Each bite melts in your mouth, offering a creamy, nutty, and subtly sweet experience that’s pure autumn perfection.

Why You’ll Love This Butternut Squash Risotto

🍁 Perfectly Creamy: Arborio rice slowly cooked in broth creates an irresistibly smooth, rich texture.
🧈 Velvety Fall Flavor: Roasted butternut squash adds natural sweetness and a golden hue.
🌿 Comfort Food Made Elegant: Great for cozy nights or festive dinners.
🕒 Worth the Stirring: Simple ingredients come together beautifully with a little patience.

Ingredients You’ll Need

1 small butternut squash (about 3 cups diced)
4 cups vegetable or chicken broth (kept warm)
1 ½ cups arborio rice
1 small onion, finely chopped
2 garlic cloves, minced
2 tbsp olive oil (divided)
2 tbsp butter
½ cup dry white wine (optional, but adds great flavor)
½ cup grated parmesan cheese
Salt and black pepper to taste
Fresh sage or thyme for garnish

How to Make Creamy Butternut Squash Risotto

Step 1 – Roast the Squash: Preheat oven to 400°F (200°C). Toss diced butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 20–25 minutes until tender and slightly caramelized. Mash half and leave half in chunks for texture.
Step 2 – Sauté Aromatics: In a large skillet, heat the remaining olive oil and butter over medium heat. Add onion and garlic; cook until soft and fragrant, about 3 minutes.
Step 3 – Add Rice & Wine: Stir in arborio rice and cook for 1–2 minutes until lightly toasted. Pour in white wine and stir until absorbed.
Step 4 – Add Broth Gradually: Add warm broth one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding more. Continue until rice is tender and creamy, about 20 minutes.
Step 5 – Stir in Squash & Cheese: Add the mashed squash, roasted cubes, and parmesan. Stir until creamy. Season with salt and pepper to taste.

Tips for the Best Butternut Squash Risotto

🧄 Use warm broth: Keeps the cooking process smooth and creamy.
🍷 Don’t skip the wine: It adds depth and balances the sweetness of the squash.
🧈 Finish with butter: Adds a silky texture and rich flavor.
🌰 Add crunch: Top with toasted walnuts or pumpkin seeds for contrast.

Variations

• Add Protein: Stir in cooked shrimp, grilled chicken, or crispy pancetta.
• Go Dairy-Free: Substitute olive oil for butter and nutritional yeast for parmesan.
• Make It Extra Creamy: Add a splash of heavy cream or mascarpone at the end.

What to Serve With Butternut Squash Risotto

Pair this creamy risotto with:

• Garlic butter shrimp or seared scallops
• A crisp green salad with lemon vinaigrette
• Warm crusty bread or roasted vegetables
  

FAQs

Can I make risotto ahead of time?
Yes, but risotto is best served fresh. You can partially cook it, then finish with the remaining broth before serving.

Can I freeze leftovers?
It’s best enjoyed fresh, but you can refrigerate leftovers for up to 2 days and reheat gently with extra broth.

Can I use frozen butternut squash?
Absolutely — just roast or sauté it until soft before adding to the risotto.

Conclusion

This Creamy Butternut Squash Risotto is the definition of fall comfort food — silky, flavorful, and soul-warming. Perfect for cozy nights in or elegant dinners, it turns simple ingredients into something truly special. 🍂🧄