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; ½ 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; ½ cup grated pecorino or Parmesan cheese

If you’re craving something cozy, comforting, and a little bit fancy all at once, you’re going to adore this Butternut Squash Risotto Recipe. I absolutely love how the sweetness of roasted butternut squash blends with creamy, dreamy risotto — it’s like a warm hug on a chilly evening. Whether it’s your first time making risotto or you’re looking for a new twist on this classic Italian dish, this recipe will have you feeling confident and ready to impress. Stick around because I’ve packed this post with tips and tricks to help you nail it perfectly, every time.

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Why You’ll Love This Recipe

Beautifully Balanced Flavors: The natural sweetness of butternut squash pairs perfectly with the savory, cheesy risotto base.
Comfort Food With a Gourmet Touch: It feels special enough for guests but is easy enough for a weeknight dinner.
Hands-On Yet Relaxed Cooking: You stir and savor every moment, and the process is as rewarding as the result.
Customizable and Versatile: You can swap herbs, add cheese, or try different garnishes to make it your own.

A white pot filled with thick risotto showing creamy rice mixed with small bright orange pumpkin cubes evenly spread throughout. The risotto has a smooth and slightly glossy texture with visible grains of rice swollen from cooking. A wooden spoon rests in the pot, partially lifted with some risotto on it, stirring the mixture. The pot sits on a white marbled surface next to a white and blue checked cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

To nail this Butternut Squash Risotto Recipe, you want ingredients that deliver both flavor and texture. Luckily, this recipe keeps it simple, relying on fresh produce and pantry staples that combine beautifully.

Extra-virgin olive oil: Use good quality oil for gentle caramelization and flavor depth.
Yellow onion: Chopped finely for that sweet, savory base.
Sea salt: Enhances all the flavors; I prefer sea salt for its clean finish.
Black pepper: Freshly ground black pepper adds a mild kick.
Butternut squash: Cubed to bite-sized perfection — roasting it just right brings out its sweetness.
Garlic cloves: Finely chopped to blend in but still bring that subtle aromatic punch.
Rosemary or sage: Fresh herbs take this risotto to the next level — don’t skip them.
Arborio rice: The star of risotto; its high starch content gives you that creamy texture.
Dry white wine: Adds acidity and depth — a must for authentic risotto flavor.
Vegetable broth: Warmed and added gradually to coax the rice into creamy perfection.
Parsley or small sage leaves (optional): For a fresh, green garnish that brightens the dish.
Pecorino or Parmesan cheese (optional): To sprinkle on top for salty, cheesy richness.

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 think of this Butternut Squash Risotto Recipe as a canvas — once you learn the basics, you can play around with flavors, textures, and even dietary tweaks to keep things exciting.

Herb Swap: I often switch the rosemary with fresh sage for a more earthy flavor — both work wonderfully.
Cheese Options: Try a sharp Parmesan or creamy goat cheese stirred in at the end for different flavor profiles.
Vegan Version: Skip the cheese and use nutritional yeast or a cashew cream for that cheesy feeling without dairy.
Protein Boost: Add crispy pancetta or sautéed mushrooms to bring in extra heartiness.

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté the Onion and Butternut Squash

Start by heating your extra-virgin olive oil in a large skillet over medium heat. I find using a wide pan helps everything cook evenly. Add your chopped onion with a pinch of sea salt and a few grinds of black pepper, stirring for 2 to 3 minutes until it softens and becomes fragrant. Then toss in your cubed butternut squash. Cook it for about 6 to 8 minutes, stirring occasionally. This slow cooking caramelizes the squash just enough and boosts its natural sweetness — it’s a trick I discovered that really adds depth without needing to roast separately.

Step 2: Add Garlic, Herbs, and Rice

Once your squash looks tender and golden, stir in the finely chopped garlic and your choice of fresh minced rosemary or sage. Let those aromas blossom for about a minute before adding the Arborio rice. Stir everything together for another minute so the rice gets coated and slightly toasted — this lays the foundation for perfect risotto texture later.

Step 3: Deglaze with Wine

Now comes the fun part: splash in the dry white wine. Stir consistently as the liquid reduces for 1 to 3 minutes. You’ll notice the rice soaking up the wine flavor and the pan getting clean of any stuck bits — that’s rich flavor right there. If you don’t drink or have wine, you can substitute with extra broth plus a teaspoon of lemon juice for brightness.

Step 4: Slowly Add Warmed Broth

Now, this is where patience pays off. Use warmed vegetable broth and add it in about ¾ cup at a time. Stir continuously, letting each addition absorb before pouring in the next. This process usually takes about 20 to 30 minutes. You’ll find it a relaxing rhythm — some people even say it’s meditative! The rice should finish tender but with a little bite, and the whole dish creamy and luscious. Keep tasting along the way to adjust salt and pepper to your liking.

Step 5: Finish and Serve

Once your Butternut Squash Risotto is perfectly creamy and tender, remove from heat. I love stirring in a handful of grated Parmesan or Pecorino cheese right now for that extra richness. Garnish with chopped parsley or small sage leaves for a fresh pop of color and flavor. Serve immediately and watch your family go crazy over this cozy dish!

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Pro Tips for Making Butternut Squash Risotto Recipe

Warm Your Broth Ahead: I always keep my broth warm on low heat — cold broth slows the cooking and breaks the creamy texture.
Stir Constantly but Gently: Stirring too vigorously can break the rice; a gentle, steady stir is the secret to creamy risotto.
Taste As You Go: I learned the hard way to keep tasting during cooking so my seasoning is spot on by the time I’m done.
Don’t Skip the Wine: It adds acidity that balances the richness — if you avoid alcohol, use a splash of white grape juice and lemon instead.

How to Serve Butternut Squash Risotto Recipe

A white plate is filled with creamy risotto that has soft, light brown rice mixed with small bright orange cubes of squash evenly spread throughout. On top, there are a few fresh green sage leaves and small specks of chopped green herbs scattered across the risotto. A silver fork is placed inside the risotto near the top center of the plate, with its handle resting on the plate’s edge. The plate sits on a white marbled surface with a corner of a blue and white checkered cloth napkin visible on the lower left side. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top my risotto with fresh chopped parsley or a few crisp sage leaves fried lightly in olive oil. The herb freshness really brightens up the rich, creamy texture and adds an irresistible savory finish. A generous sprinkle of grated Parmesan or Pecorino cheese is my personal favorite way to end the dish.

Side Dishes

This risotto stands beautifully on its own, but I love pairing it with a simple arugula salad dressed in lemon and olive oil or roasted autumn vegetables like Brussels sprouts or asparagus. For something heartier, grilled chicken or seared salmon make fantastic companions.

Creative Ways to Present

For special occasions, I like to serve this Butternut Squash Risotto Recipe in individual shallow bowls garnished with a sage leaf floating on top and a drizzle of truffle oil if I’m feeling indulgent. It’s simple but elegant and makes your guests feel like they’re dining at a cozy Italian trattoria.

Make Ahead and Storage

Storing Leftovers

Leftover risotto stores well in an airtight container in the fridge for up to 3 days. It thickens as it cools, so when you go to reheat, it’s best to loosen it up with a splash of broth or water to bring back that creamy texture.

Freezing

I don’t usually freeze risotto since the texture can change after thawing, becoming a bit grainy. But if you must, freeze in small portions and thaw gently in the fridge overnight, then reheat with extra liquid and gentle stirring.

Reheating

Reheat risotto slowly on the stovetop over low heat, stirring constantly and adding broth as needed to restore creaminess. I avoid microwaving because it can dry the dish out unevenly and make the texture less pleasant.

FAQs

Can I use a different type of squash in this risotto?

Absolutely! While butternut squash is ideal because of its sweetness and texture, you can experiment with kabocha, delicata, or even pumpkin. Just adjust the cooking time depending on the firmness of the squash, aiming for tender cubes.
Do I have to use Arborio rice for the risotto?

Arborio rice is preferred due to its high starch content, which creates that signature creamy risotto texture. If you can’t find it, Carnaroli or Vialone Nano are great alternatives. Other rice types won’t achieve the same creaminess.
Can I make this Butternut Squash Risotto Recipe vegan?

Yes! Simply leave out the cheese and use vegetable broth (which you already do). For added creaminess, stir in some nutritional yeast or a vegan cheese substitute before serving.
How do I know when the risotto is done?

Risotto is done when the rice is tender but still has a slight bite in the center and the entire dish is creamy and slightly loose in texture, not dry or mushy. Taste testing is your best friend here!

Final Thoughts

When I first tried this Butternut Squash Risotto Recipe, I was blown away by how simple ingredients come together to create something truly special. It’s the kind of dish that’s both my go-to comfort food and a great way to impress friends. I hope you’ll enjoy making it as much as I do, and don’t be surprised if it quickly becomes a favorite in your repertoire too. Seriously, cozy up with a bowl of this risotto and savor everything good about fall in every bite!