Butternut Squash Risotto

Delicious butternut squash risotto with tender grains of arborio rice suspended in a creamy white wine-infused sauce. For this recipe, I add small pieces of bright orange squash for a hint of sweetness that I think you’ll enjoy!

For more winter squash recipes, try my butternut squash soup, roasted butternut squash, and butternut squash tacos.

This butternut squash risotto recipe incorporates this winter vegetable to add a nutty butterscotch flavor to the savory rice. The great debate is whether risotto should be eaten as a side dish or entree. Grains are often regarded as an accompaniment to a protein, but on Italian restaurant menus, risotto shines on its own.

Risotto demands your physical presence and awareness, unlike ordinary boiling and simmering methods for cooking rice. You must watch its progress like a helicopter parent caring for their newborn child. Making this dish is therapeutic because you’re fully engaged in the sounds, smells, and tastes. Daily life stress floats away.

“This recipe was easy and so delicious, enjoyed by family of 4. I Have made risotto a couple times but the caramelized sweet flavor from the sautéed butternut squash was awesome!”—Paulette

Recipe ingredients

• Stock: Use unsalted vegetable stock to control the salt level in the recipe. If using salted stock, wait to add salt until the end of making the risotto.
• Squash: Purchase about a 1 ½ pound butternut squash. Cut into 1/2-inch cubes; this makes it easy to saute and tenderize.
• Rice: A traditional risotto uses Italian arborio rice. It’s short-grain and high in starch content, yielding a creamy texture. Do not rinse before cooking!
• Fat: Use butter to saute the squash for better browning. Add extra virgin olive oil to flavor and toast the rice.
• Aromatics: Freshly minced garlic and diced yellow onions add an earthy flavor and natural sweetness to the dish.
• Wine: Select a dry white wine like pinot grigio, cabernet sauvignon, or chardonnay. This oaky, fermented wine adds dimension to the rice.
• Cheese: Freshly grated parmesan cheese melts well into the dish, adding a nutty and savory flavor.
• Herbs: Right before serving, sprinkle on some chopped parsley for a pop of color.

See the recipe card below for all ingredients and measurements (US and metric).

Warm the stock

Step 1: Vegetable stock or broth adds more flavor to rice grains than water. Heat the stock in a separate pan until warm. A hot stock allows for faster absorption, which reduces the cooking time. A constant temperature helps the grains tenderize, and the starches swell for a creamy risotto.

Cook the butternut squash

Step 2: Learning how to cut butternut squash may seem challenging, but it’s pretty easy! Remove the peel and slice into 1/2-inch diced pieces. Add the squash to the melted butter to lightly brown the surface and intensify the sweetness. The starches from the squash will help thicken and make the dish creamier.

Chef’s Tip: Another option is to cook butternut squash in the oven separately, then stir it in at the end of cooking.

Cook the aromatics

Step 3: Add olive oil to the pan once the squash has softened, then saute the diced onions and garlic. The process takes about 3 minutes for the alliums to mellow, the sulfur notes, and the onions to become translucent.

Toast the rice

Step 4: When I learned how to make risotto in culinary school, they taught a simple technique to bump up the flavor of the plain rice. Briefly saute the raw rice in the garlic and onion-infused oil. The goal is to lightly toast the grains to add a nutty flavor. I’ve found that this elevates the taste of this butternut squash recipe.

Reduce the wine

Step 5: Any dry white wine can be used. I prefer chardonnay for its buttery and oaky flavor. The acidity from the natural malic and tartaric acids from the fermented grape juice balances the sweetness of the squash and savory ingredients.

Add the wine, then stir and simmer until it nearly evaporates. Even though the liquid is not there, the flavor will remain!

Cook the rice

Step 6: This step should not be rushed! It gradually adds broth or stock to achieve separate tender grains suspended in a creamy sauce. Add the warmed stock a ½ cup at a time. Cook over medium heat and stir the risotto; this allows the rice to absorb the liquid gradually.

Continue to add more stock until nearly 8 cups is absorbed. Constantly stir the rice to release the starches. This thickens the cooking liquid and keeps the granules separate. The process takes about 30 minutes for the dish to become thick and creamy.

Add the cheese

Step 7: Turn off the heat, then add the cheese. Stirring in freshly grated aged Parmesan cheese locks all of the grains together in a cheesy union.

Serve the risotto

Step 8: Right before serving, I like to sprinkle the risotto with chopped parsley leaves and freshly ground black pepper. A piping hot bowl must be enjoyed immediately! The butternut squash adds a festive fall and winter taste, perfect for highlighting this seasonal ingredient.

Flavor variations

• Stock: Vegetable broth, chicken stock, or turkey stock can be used to make the risotto. The broth will yield a lighter color and flavor in the dish.
• Wine: If you want a hint of red wine, add rosé. Try a more acidic Pinot Grigio or Sauvignon Blanc for a crisp white wine. Wine substitutes can be white grape juice or stock with 1 teaspoon of white wine vinegar.
• Squash: You can saute or roast other types of squash, like pumpkin, kabocha, acorn, or delicata. Sweet potatoes are also good substitutes.
• Cheese: Instead of parmesan, add pecorino romano or parmigiana reggiano.
• Herbs: For a stronger herbaceous note, add fresh sage, tarragon, thyme, or chives.

Serving suggestion

• Garlic bread
• Bacon wrapped asparagus
• Rosemary focaccia
• Minestrone soup
• Caesar salad

Frequently asked questions