If you are looking for a comforting, creamy, and slightly sweet dish that feels like a warm hug on a chilly day, this Butternut Squash Risotto Recipe is an absolute must-try. Infused with velvety butternut squash puree and perfectly cooked arborio rice, this dish balances rich flavors and luscious texture deliciously. The combination of savory parmesan, a hint of nutmeg, and garlic elevates each bite, making it a standout meal whether for a cozy dinner or impressing friends at a gathering.
Ingredients You’ll Need
Gathering just the right ingredients is key to nailing this Butternut Squash Risotto Recipe. These simple essentials work wonderfully together to create the perfect harmony of texture, flavor, and color.
- Butternut squash (1 ½ cups peeled and cubed): The star ingredient lends natural sweetness and smooth creaminess when pureed.
- Vegetable broth (8 ½ cups divided): Provides the savory base that cooks the rice and brings subtle depth.
- Milk (¾ cup): Adds creaminess and balances the flavors beautifully.
- Garlic cloves (4, divided): Introduces aroma and pungent warmth in two stages for layered flavor.
- Unsalted butter (2 tablespoons): Essential for sautéing and giving the risotto a rich, silky finish.
- Onion (1 cup diced): Brings a mild sweetness and textural contrast.
- Arborio rice (1 ½ cups): The go-to rice for risotto guaranteed to absorb flavors and create that luscious creaminess.
- Parmesan cheese (½ cup grated): Adds umami richness and a slightly nutty taste.
- Ground nutmeg (¼ teaspoon): Offers a warm, sweet spice note that complements the squash beautifully.
- Black pepper (1 teaspoon): Adds a subtle kick without overpowering.
- Salt (½ teaspoon): Enhances all the flavors harmoniously.
How to Make Butternut Squash Risotto Recipe
Step 1: Cook the Butternut Squash
Start by combining the cubed butternut squash, half a cup of vegetable broth, milk, and two peeled garlic cloves in a large pot. Bring it all to a boil over high heat before turning the heat down to medium. Let it cook gently until the squash is tender enough to be pierced easily with a fork, which usually takes about 20 minutes. This step softens the squash perfectly to later transform into a luscious puree that will boost the risotto’s creaminess.
Step 2: Prepare the Vegetable Broth
While the squash softens, bring the remaining 8 cups of vegetable broth to a rolling boil in a separate large pot. Keeping the broth hot is crucial because adding cold broth to the rice would disrupt the cooking process and slow down that perfect creamy texture formation.
Step 3: Sauté Aromatics and Toast the Rice
In a large skillet set over medium heat, melt the butter until it foams. Add the diced onions and sauté for 3 to 5 minutes until they turn translucent and soft. Throw in the remaining two cloves of minced garlic and continue to sauté for another 1 to 2 minutes until fragrant. Now it’s time to add the arborio rice — stir it in and toast for about 2 to 3 minutes. This step adds a slightly nutty depth to the rice and ensures it absorbs flavors beautifully.
Step 4: Slowly Add Broth and Cook the Risotto
Begin adding the hot vegetable broth to the skillet, one cup at a time. Stir the risotto gently until each cup of broth is mostly absorbed before introducing the next. Patience here is key — this gradual absorption creates that signature creamy risotto texture. Keep on stirring and adding broth until all is absorbed and the rice is tender but still has a slight bite, making each spoonful perfectly satisfying.
Step 5: Mix in Parmesan Cheese
Once the rice reaches the ideal creamy consistency, stir in the grated parmesan cheese. This enriches the risotto further, giving it a gorgeous velvety mouthfeel and a sharp, savory note that perfectly complements the sweetness of the squash.
Step 6: Puree the Squash and Combine
By now, your butternut squash should be nicely cooked. Add the nutmeg, salt, and black pepper to the squash mixture and pour everything — squash, garlic, milk, and broth — into a blender or food processor. Puree until silky smooth. Pour this vibrant golden puree back into the skillet with the risotto and stir thoughtfully to combine all that lusciousness. Reduce the heat to low and let the risotto simmer gently for 5 to 10 minutes, allowing the flavors to marry and the puree to be fully absorbed.
Step 7: Serve Immediately
The magic is in the final step — serving your freshly made risotto while it’s warm and creamy. Risotto waits for no one, so dig in and enjoy every spoonful of that perfectly balanced butternut squash delight!
How to Serve Butternut Squash Risotto Recipe
Garnishes
Elevate the visual appeal and flavor by topping your risotto with some fresh herbs like chopped sage or parsley. A light drizzle of high-quality olive oil or a sprinkle of toasted pumpkin seeds adds crunch and richness. For an extra touch, tiny shavings of parmesan cheese right before serving provide that irresistible finishing touch.
Side Dishes
This Butternut Squash Risotto Recipe pairs wonderfully with crisp green salads featuring peppery arugula or a simple citrus vinaigrette to cut through the creaminess. Roasted or steamed vegetables like asparagus or Brussels sprouts add color contrast and a fresh bite. For a heartier meal, pairing it with grilled chicken or seared scallops makes for an elegant dinner spread.
Creative Ways to Present
For a festive twist, serve the risotto inside hollowed-out mini butternut squashes or acorn squashes to keep the seasonal theme going. Layering the risotto with layers of sautéed mushrooms or caramelized onions can add dimension. Don’t hesitate to play with plating styles — a rustic bowl or a delicate china plate both work wonders in making your guests feel special.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place them in an airtight container and refrigerate for up to three days. Keep in mind that risotto thickens as it cools, so you might find it denser the next day, but the flavors will have had even more time to develop.
Freezing
Freezing risotto is possible, but the texture changes slightly after thawing. If you want to freeze your butternut squash risotto, cool it completely and portion it into freezer-safe containers. It can be stored for up to one month. To retain the best quality, leave a little extra liquid or broth in the container to help maintain creaminess when reheated.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the microwave with a splash of broth or milk to loosen the texture. Stir frequently until warmed through and smooth again. Avoid high heat reheating to prevent the rice from drying out or sticking to the pan.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! Chicken broth will add a richer and more savory depth, but using vegetable broth keeps the dish vegetarian-friendly and allows the squash’s sweetness to shine.
Is arborio the only rice I can use for this risotto?
Arborio rice is preferred due to its high starch content that creates the classic creamy texture risotto is famous for. However, you can experiment with other short-grain rice varieties like Carnaroli or Vialone Nano for a slightly different texture.
Can I make this recipe vegan?
Yes, simply swap the butter for olive oil or vegan butter and replace parmesan with a plant-based cheese or nutritional yeast. This way, you keep the comforting creaminess while keeping it plant-based.
How do I know when the risotto is done?
The rice should be tender but still have a slight firmness in the center, not mushy. The dish should look creamy and slightly loose, not dry or overly stiff.
Can I prepare the puree ahead of time?
Definitely, the butternut squash puree can be made a day ahead and refrigerated. Just reheat gently before mixing it into the risotto to maintain that luscious texture and smooth integration.
Final Thoughts
This Butternut Squash Risotto Recipe is a true celebration of seasonal warmth and comforting flavors that never fails to impress. Whether you’re cooking for a special occasion or simply craving a hearty meal that feels like home, this recipe will soon become a cherished favorite in your kitchen. Don’t hesitate to dive in and savor every creamy, dreamy bite!
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 is a comforting and flavorful dish perfect for cozy dinners. Made with tender butternut squash, aromatic garlic and onions, and rich parmesan cheese, this risotto combines creamy textures and subtle nutmeg warmth for a satisfying vegetarian meal that’s easy to prepare on the stovetop in about 40 minutes.
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 Butternut Squash: Add the cubed butternut squash, ½ cup vegetable broth, milk, and 2 cloves peeled garlic to a large pot over high heat. Bring the mixture to a boil, then reduce heat to medium and cook until the squash becomes fork tender, approximately 20 minutes.
- Heat Broth: Meanwhile, bring the remaining 8 cups of vegetable broth to a boil in a separate large pot to keep it hot for gradually adding to the risotto.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add the diced onion and sauté for 3-5 minutes until translucent. Then add the remaining 2 cloves of minced garlic and sauté for an additional 1-2 minutes to develop aroma.
- Toast Rice: Add the arborio rice to the skillet and toast it for 2-3 minutes, stirring frequently. This step enhances the nutty flavor and starts the cooking process.
- Add Broth Gradually: Begin adding the boiling vegetable broth to the rice one cup at a time. Stir continuously, allowing each cup of broth to be fully absorbed before adding the next. Repeat this until all broth is incorporated and the rice becomes creamy and tender.
- Add Parmesan Cheese: Stir the grated parmesan cheese into the cooked risotto to add richness and depth of flavor.
- Puree Squash: Once the butternut squash is cooked, transfer it along with the cooking liquid, nutmeg, salt, and pepper into a blender or food processor. Puree until smooth.
- Combine and Simmer: Add the pureed squash mixture to the risotto, stirring thoroughly to combine. Reduce heat to low and let the risotto simmer for 5-10 minutes to absorb the flavors and thicken slightly.
- Serve: Serve the risotto immediately while hot and creamy for the best texture and flavor.
Notes
- Use warm broth to ensure even cooking and creamy consistency.
- Stir frequently during broth addition to prevent sticking and promote creaminess.
- For a richer risotto, substitute milk with cream or half-and-half if desired.
- Feel free to garnish with extra parmesan or fresh herbs like sage or parsley for added flavor.
- Arborio rice is essential for proper risotto texture due to its high starch content.
