Name: Butternut Squash Risotto Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 tablespoon extra-virgin olive oil; 1 medium yellow onion, chopped; 1/2 teaspoon sea salt (plus more to taste); Freshly ground black pepper, to taste; 2 cups cubed butternut squash (¼-inch cubes); 2 garlic cloves, finely chopped; 1 teaspoon minced rosemary or sage; 1 cup uncooked Arborio rice; ½ cup dry white wine; 4 cups warmed vegetable broth; Chopped parsley or small sage leaves (optional, for garnish); ½ cup grated pecorino or Parmesan cheese (optional, for serving)

If you’re looking for a cozy, comforting meal that feels like a warm hug on a plate, you’re going to adore this Butternut Squash Risotto Recipe. It’s creamy, rich, and packed with autumn flavors that make it perfect for everything from weeknight dinners to special gatherings. I absolutely love how it transforms simple ingredients into something so luxurious and satisfying—trust me, once you try this, it might just become your go-to comfort dish.

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Why You’ll Love This Recipe

Incredible Creaminess: The slow stirring of Arborio rice melds perfectly with the velvety butternut squash, creating a silky texture that feels indulgent yet wholesome.
Simple Ingredients: You probably have most of these staples in your kitchen already, so you can whip this up without a special grocery trip.
Versatile & Seasonal: This dish works beautifully for fall with butternut squash, but you can easily adapt it with other veggies or herbs depending on your mood.
Crowd-Pleaser: I’ve served this for date nights and family dinners alike, and everyone asks for seconds—it’s that good!

Two white bowls on a white marbled surface hold a creamy risotto with orange cubes of butternut squash mixed throughout the soft, pale rice. The risotto is garnished with fresh green sage leaves and small sprinkles of chopped parsley scattered on top and around the dish. Each bowl contains a silver fork resting within the risotto. Near the top right of the image, a small stainless steel grater holds a small block of pale yellow cheese with dotted patterns. A white cloth with a light blue checkered pattern is seen at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients are simple but thoughtfully balanced—the sweetness of the squash pairs so nicely with the savory cheese and herbs, and the Arborio rice is what gives risotto that signature creaminess. When shopping, choose a firm butternut squash and look for a good quality dry white wine you’d enjoy drinking.

Extra-virgin olive oil: Use a good quality oil for that rich, earthy flavor that forms the base of our dish.
Yellow onion: I love using yellow onions here because they add just the right sweetness and depth when cooked slowly.
Sea salt: Enhances all the flavors—don’t skimp but remember you can always adjust at the end.
Freshly ground black pepper: Adds that little spicy kick which balances the sweet squash.
Butternut squash: Make sure your cubes are about ¼ inch so they cook evenly and get tender without falling apart.
Garlic cloves: Mince finely to spread that gorgeous aroma throughout the dish.
Minced rosemary or sage: These herbs add an earthy note that pairs perfectly with the squash; I often mix and match them depending on what I have.
Arborio rice: The magic grain that absorbs all the flavors and gives risotto its creamy texture.
Dry white wine: This lifts the dish with a subtle acidity; if you don’t cook with wine often, it’s worth keeping a bottle handy.
Vegetable broth: Keep it warm as you add it gradually to help the risotto cook evenly and absorb all that cozy flavor.
Chopped parsley or sage leaves (optional): Fresh herbs add that bright finish and a pop of color when garnishing.
Grated pecorino or Parmesan cheese (optional): Stirred in at the end for an extra creamy and savory boost that really makes the dish sing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to switch things up sometimes, especially depending on the season or what I have in my fridge. You’ll find that this risotto recipe is forgiving and super adaptable to your personal taste.

Add Mushrooms: When I want to make it even heartier, I sauté some mushrooms and stir them in—it adds a lovely umami touch.
Use Different Herbs: Try fresh thyme or even a hint of sage instead of rosemary for a slightly different herbal note.
Make it Vegan: Skip the cheese or use a vegan alternative; the risotto is still ridiculously creamy and delicious.
Swapped Squash: If butternut squash isn’t available, sweet potatoes or pumpkin work beautifully too.

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté the Aromatics and Butternut Squash

Start by warming your olive oil in a large skillet over medium heat. Add your chopped onion along with a pinch of salt and freshly ground black pepper. Cook this gently for 2 to 3 minutes until the onion is translucent and sweet, which builds a great flavor base. Then, toss in the cubed butternut squash and let it cook for about 6 to 8 minutes. You want it to soften, but not mushy—keep an eye on the heat so it doesn’t brown too much. This step is crucial because it gives the risotto that lovely natural sweetness and texture.

Step 2: Add Garlic, Herbs, Rice, and Wine

Once your squash is just tender, stir in the chopped garlic and your choice of minced rosemary or sage. Cook it all together for about a minute so those flavors start to mingle. Next, in goes the Arborio rice—give it a good stir to toast the grains lightly; this helps build that signature risotto texture. Pour in the dry white wine and stir for 1 to 3 minutes until the wine has mostly evaporated. This step adds brightness and complexity to the dish that I never skip.

Step 3: Gradually Add Warmed Vegetable Broth

This part takes some patience but trust me, it’s worth it. Add your warmed vegetable broth ¾ cup at a time, stirring continuously. Wait until almost all the broth is absorbed before adding the next batch. This slow absorption process releases the rice’s starches, creating that creamy texture risotto is famous for. Continue this until the butternut squash is tender and the rice is soft yet still has a slight bite—it usually takes around 20 to 25 minutes. Don’t rush it; stirring steadily is key here because it also prevents sticking and burning.

Step 4: Season, Garnish, and Serve

Finally, taste and adjust with salt and pepper. If you’re feeling indulgent (and I always am), stir in some grated pecorino or Parmesan cheese right at the end—that melty savory punch takes it over the top! Garnish with fresh chopped parsley or sage leaves for a pop of color and fresh flavor. Serve immediately while it’s creamy and warm—you’ll see why my family goes crazy for this dish.

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Pro Tips for Making Butternut Squash Risotto Recipe

Keep Broth Warm: This helps the rice cook evenly and prevents lowering the pan’s temperature, which can cause uneven cooking.
Stir Consistently, Not Constantly: I discovered this trick when I realized that gentle, regular stirring prevents sticking but you don’t need to stir nonstop.
Cut Squash Evenly: Uniform cubes cook at the same pace, so your risotto texture is just right every time.
Don’t Rush the Wine Step: Letting the alcohol cook off properly makes a world of difference in flavor without any bitterness.

How to Serve Butternut Squash Risotto Recipe

A close-up of a creamy risotto served in a white bowl on a white marbled surface, featuring three layers: the bottom layer is creamy, light beige risotto rice, the middle layer contains small, bright orange cubes of squash, and the top layer is scattered with green herbs and three fresh sage leaves, creating a fresh contrast; a silver fork is gently placed into the risotto from the top right side, and a blue and white checkered cloth is partially visible on the bottom left corner, photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually go with freshly chopped parsley because it adds a bright, fresh note that cuts through the richness, but sage leaves lightly fried in olive oil are divine if you want a bit of herbal crispness for texture. A sprinkle of extra cheese on top never hurts either—especially if you have pecorino on hand.

Side Dishes

This risotto is rich enough to stand alone, but I love pairing it with a fresh green salad tossed in a simple vinaigrette or some roasted Brussels sprouts for a little crunch. For a heartier option, a side of grilled chicken or sautéed shrimp complements the creamy texture perfectly.

Creative Ways to Present

For special occasions, I sometimes plate the risotto inside hollowed-out mini pumpkins or butternut squash halves. It looks festive and adds an extra wow factor. Using ring molds to shape the risotto into neat rounds also makes the dish feel fancy when you want to impress guests.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (not that there usually are any!), store them in an airtight container in the fridge for up to 3 days. The risotto will thicken as it cools, so don’t worry if it looks a bit dense.

Freezing

I rarely freeze risotto because it changes texture, but if you do want to, freeze it in small portions. When thawed and reheated gently with a splash of broth, it can still taste great—just expect it won’t be quite as creamy as fresh.

Reheating

Gently reheat leftovers on the stove over low heat with a little extra broth or water, stirring occasionally. This helps loosen up the rice and brings back some of the original creaminess. Avoid microwaving straight from the fridge as it can dry out the risotto.

FAQs

Can I make Butternut Squash Risotto Recipe without wine?

Yes, you can substitute the dry white wine with extra vegetable broth or a splash of white grape juice for sweetness. The wine adds acidity and depth, but the risotto will still be delicious without it.
What’s the best way to peel and cube butternut squash?

I find using a sharp vegetable peeler works well to remove the tough skin. Then, cut the squash in half lengthwise, scoop out the seeds, and slice into thin strips before dicing into even ¼-inch cubes. This method makes the process much easier and safer.
Can I make this risotto ahead of time for a dinner party?

It’s best served fresh since risotto’s creaminess is at its peak right off the stove. However, you can prep the butternut squash and broth ahead of time to speed up cooking on the day. If you need to make it early, reheat gently with broth just before serving.
How can I make this Butternut Squash Risotto Recipe vegan?

Simply omit the cheese or use a vegan Parmesan substitute. Make sure your broth is vegetable-based as well. The butternut squash’s sweetness and the creamy rice texture still shine through beautifully.

Final Thoughts

When I first tried this Butternut Squash Risotto Recipe, I was blown away by how such simple ingredients could create something so comforting and elegant. It’s become a family favorite, especially as the weather cools down. I love sharing it because it’s approachable, full of flavor, and somehow feels like a special occasion every time. Give it a try—you’ll enjoy the process as much as the delicious results, and I promise your kitchen will smell amazing the whole time you’re cooking!