The Butternut Squash Risotto Recipe is a cozy, comforting dish that brings together the sweet earthiness of butternut squash with the creamy, dreamy texture of perfectly cooked risotto. It’s a harmonious marriage of flavors and textures that feels like a warm hug on a chilly evening. This dish is ideal for those who want to impress with a rich yet approachable meal that tastes like it took hours to prepare, though it comes together beautifully in just about 40 minutes.
Ingredients You’ll Need
These ingredients may look simple, but each one plays an essential role in building layers of flavor, creaminess, and that irresistible golden color that makes this risotto so inviting.
- Butternut squash (1 ½ cups, peeled and cubed): Provides natural sweetness and silkiness when pureed, the star ingredient of this recipe.
- Vegetable broth (8 ½ cups, divided): Adds depth and gentle savory notes, essential for cooking the rice to creamy perfection.
- Milk (¾ cup): Enhances creaminess and softens the squash as it cooks.
- Garlic cloves (4, divided): Builds aromatic richness, with some cooked into the squash and some sautéed with onions to layer the flavor.
- Unsalted butter (2 tablespoons): Adds silky texture and helps toast the rice for a slightly nutty undertone.
- Onion (1 cup, diced): Creates a sweet base when sautéed, essential for balancing the squash.
- Arborio rice (1 ½ cups): The risotto rice that absorbs all the creamy deliciousness while maintaining the perfect texture.
- Parmesan cheese (½ cup, grated): Adds savory umami flavor and completes the creamy texture.
- Ground nutmeg (¼ teaspoon): Gives a subtle, warm spice that highlights the sweetness of the squash.
- Black pepper (1 teaspoon): Provides a gentle kick to brighten the flavor.
- Salt (½ teaspoon): Enhances all the ingredients, making the dish well-rounded and flavorful.
How to Make Butternut Squash Risotto Recipe
Step 1: Cook the Butternut Squash
Start by placing the cubed butternut squash in a large pot along with half a cup of vegetable broth, the milk, and two peeled garlic cloves. Bring this mixture to a boil over high heat, then reduce to medium and let it simmer until the squash is fork-tender, which takes about 20 minutes. This step softens the squash perfectly so it can be blended into a luscious base for your risotto.
Step 2: Prepare the Broth
While your squash is cooking, bring the remaining 8 cups of vegetable broth to a gentle boil in a separate large pot. Keeping the broth hot is crucial because you’ll be adding it gradually to the rice, allowing it to absorb without cooling the dish down.
Step 3: Sauté the Aromatics and Toast the Rice
In a large skillet set to medium heat, melt the butter until it’s nice and bubbly. Add the diced onion and sauté for 3 to 5 minutes until it’s translucent and fragrant. Toss in the remaining two garlic cloves, minced finely, and cook for another 1 to 2 minutes. Now, stir in the arborio rice and toast it for 2 to 3 minutes. This short toasting step gives the rice a slight nutty flavor and helps it hold its texture throughout the cooking process.
Step 4: Slowly Add Broth and Stir
Begin adding the boiling vegetable broth to the rice, one cup at a time. After each addition, stir gently and let the rice absorb the liquid before adding the next cup. This gradual process encourages the rice to release its starch, transforming the dish into that irresistibly creamy risotto. Patience here pays off with every spoonful!
Step 5: Incorporate Parmesan Cheese
Once all the broth has been absorbed and your risotto has that perfectly rich and creamy texture, stir in the grated Parmesan cheese. This adds an umami-rich depth that perfectly complements the sweetness of the squash and the savoriness of the broth.
Step 6: Puree the Cooked Squash
At this point, your squash should be tender and ready. Add the ground nutmeg, salt, and black pepper to the pot with the cooked squash, milk, vegetable broth, and garlic. Transfer everything to a blender or food processor and puree until silky smooth. This bright and luscious squash puree will be folded into your risotto to infuse it with intense butternut flavor and a velvety texture.
Step 7: Combine and Simmer
Gently stir the pureed butternut squash into the risotto, then reduce the heat to low. Allow the mixture to simmer for 5 to 10 minutes so the flavors meld and the squash puree absorbs into the rice perfectly. This final simmer ensures every bite is creamy, comforting, and bursting with fall-inspired goodness.
Step 8: Serve Immediately
Your Butternut Squash Risotto Recipe is now ready to be enjoyed. Serve it fresh and piping hot to best savor its creamy richness and vibrant flavor.
How to Serve Butternut Squash Risotto Recipe
Garnishes
Sprinkle freshly chopped parsley or thyme leaves over the top for a pop of color and fresh herbaceous contrast. A light drizzle of good-quality olive oil or a few shavings of extra Parmesan can also elevate your plate, adding a touch of elegance and richness that complements the dish beautifully.
Side Dishes
This risotto pairs wonderfully with simple roasted vegetables like Brussels sprouts or a crisp green salad dressed with a bright vinaigrette. For a heartier meal, grilled chicken or seared scallops add a delightful protein boost without overpowering the delicate flavors of the risotto.
Creative Ways to Present
For a dinner party, serve the risotto in individual shallow bowls or even hollowed-out mini pumpkins to keep the autumn vibe strong. You can also turn it into a layered bake by adding caramelized onions and goat cheese between risotto layers before finishing in the oven, adding a new twist to this classic butternut squash risotto recipe.
Make Ahead and Storage
Storing Leftovers
Store any leftover Butternut Squash Risotto Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Keep in mind that risotto thickens as it cools, but it can easily be rescued with a little extra liquid upon reheating.
Freezing
While risotto is best enjoyed fresh, you can freeze leftovers if needed. Place the cooled risotto in freezer-safe containers and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating. Note that texture may be slightly different, but the flavor remains delightful.
Reheating
The key to reheating this risotto without drying it out is to add a splash of vegetable broth or milk. Warm it gently over low heat on the stove, stirring constantly, until creamy and heated through. You can also microwave it covered, stirring every minute and adding liquid as needed to bring back that silky texture.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! Using chicken broth will add a richer, savory depth that complements the sweetness of the butternut squash. Just be sure to adjust the salt accordingly since some broths can be saltier than others.
Is it necessary to use Arborio rice?
For the creamiest, most authentic risotto texture, Arborio rice is preferred because of its high starch content. While other short-grain rice varieties may work, the texture won’t be quite the same.
Can I make this dish vegan?
Definitely! Substitute the butter with olive oil and replace Parmesan cheese with a vegan cheese alternative or nutritional yeast for that cheesy flavor. Use vegetable broth and plant-based milk to keep it vegan while still delicious.
How do I know when the risotto is done?
The rice should be tender but still have a slight bite in the center – think creamy but with a tiny hint of chewiness. The texture should be thick and creamy, not dry or mushy.
Can I prepare the squash puree ahead of time?
Yes! You can cook and puree the butternut squash up to two days in advance and store it in the fridge. Add it to the risotto in the final steps when you’re ready to finish cooking.
Final Thoughts
There’s something truly special about the Butternut Squash Risotto Recipe that makes it an instant favorite — from its creamy texture to the comforting sweetness of the squash. Whether you’re making it for a family dinner or impressing guests, this dish delivers warmth, flavor, and satisfaction in every spoonful. Give it a try and let it become your go-to risotto for cozy nights and special occasions alike!
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Butternut Squash Risotto Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy and comforting Butternut Squash Risotto combines tender roasted squash with rich Parmesan and Arborio rice, creating a velvety dish perfect for a cozy dinner. The risotto is infused with garlic and nutmeg for warmth and depth of flavor, making it a delightful vegetarian entrée that’s both hearty and elegant.
Ingredients
Butternut Squash Mixture
- 1 ½ cups butternut squash, peeled and cubed
- 8 ½ cups vegetable broth, divided
- ¾ cup milk
- 4 garlic cloves, divided
- ¼ teaspoon ground nutmeg
- 1 teaspoon black pepper
- ½ teaspoon salt
Risotto Base
- 2 tablespoons unsalted butter
- 1 cup onion, diced
- 1 ½ cups Arborio rice
- ½ cup Parmesan cheese, grated
Instructions
- Cook Butternut Squash: Add the peeled and cubed butternut squash, ½ cup of vegetable broth, milk, and 2 cloves of peeled garlic to a large pot over high heat. Bring to a boil.
- Simmer Squash: Reduce heat to medium and cook until the squash is fork-tender, approximately 20 minutes.
- Heat Broth: Meanwhile, bring the remaining 8 cups of vegetable broth to a boil in a separate large pot.
- Prepare Aromatics: In a large skillet over medium heat, melt the butter. Add diced onion and sauté for 3-5 minutes until translucent.
- Add Garlic and Rice: Add the remaining 2 cloves of minced garlic to the skillet, sauté for 1-2 minutes, then add the Arborio rice.
- Toast Rice: Toast the rice in the skillet for 2-3 minutes, stirring constantly to coat the grains with butter and aromatics.
- Cook Risotto with Broth: Begin adding the boiling vegetable broth to the rice one cup at a time. Stir continuously; once a cup of broth is absorbed, add the next.
- Continue Adding Broth: Keep adding broth and stirring until all broth is absorbed and the risotto becomes creamy and tender.
- Incorporate Cheese: Stir grated Parmesan cheese into the risotto, enhancing flavor and creaminess.
- Puree Squash: The cooked squash should now be tender. Add nutmeg, salt, and black pepper to the squash mixture, then transfer everything to a blender or food processor and puree until smooth.
- Combine Squash and Risotto: Add pureed squash back into the skillet with the risotto and stir well to combine.
- Simmer Combined Dish: Reduce the heat to low and simmer the risotto with the pureed squash for 5-10 minutes until the flavors are melded and the mixture is smooth and creamy.
- Serve: Serve the Butternut Squash Risotto immediately while hot and creamy.
Notes
- Use freshly grated Parmesan for best flavor and texture.
- Stirring continuously while adding broth ensures the risotto develops its creamy texture.
- Add a splash of white wine before the broth for added depth, if desired.
- For a vegan version, substitute butter and Parmesan with plant-based alternatives.
- The risotto is best served fresh but can be gently reheated with additional broth if needed.
