The Butternut Squash Risotto Recipe is a comforting, velvety dish that perfectly balances the natural sweetness of roasted butternut squash with the creamy richness of classic risotto. This recipe transforms humble ingredients into a stunningly flavorful meal that’s pleasing to both your eyes and your palate. With its luxurious texture and warming spices, it’s a go-to option for cozy dinners or impressive gatherings alike.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to creating a vibrant and delicious Butternut Squash Risotto Recipe. Each item plays a crucial role in building the complex flavors and creamy texture that make this dish so unforgettable.
- Butternut squash (1 ½ cups, peeled and cubed): Provides natural sweetness and beautiful color to the risotto base.
- Vegetable broth (8 ½ cups, divided): Acts as the flavorful liquid that cooks the rice and infuses it with warmth.
- Milk (¾ cup): Adds creaminess and helps tenderize the squash during cooking.
- Garlic cloves (4, divided): Brings aromatic depth and a gentle bite to the dish.
- Unsalted butter (2 tablespoons): Creates a rich base for sautéing and gives the risotto its luscious finish.
- Onion (1 cup, diced): Adds savory sweetness and texture to the flavor profile.
- Arborio rice (1 ½ cups): Essential short-grain rice that soaks up broth slowly for creamy risotto.
- Parmesan cheese (½ cup, grated): Provides salty sharpness and a velvety finish to the dish.
- Ground nutmeg (¼ teaspoon): Adds a warm, subtle spice that complements the squash perfectly.
- Black pepper (1 teaspoon): Enhances complexity and adds a little heat.
- Salt (½ teaspoon): Balances the flavors throughout the risotto.
How to Make Butternut Squash Risotto Recipe
Step 1: Cook the Butternut Squash
Start by combining the cubed butternut squash with half a cup of vegetable broth, milk, and two peeled garlic cloves in a large pot. Bring this mixture to a boil over high heat, then lower to medium and let it simmer until the squash becomes fork tender, which usually takes about 20 minutes. This step softens the squash perfectly for pureeing later and sets the foundation for the risotto’s vibrant flavor.
Step 2: Prepare the Broth
While your squash is cooking, bring the remaining 8 cups of vegetable broth to a boil in a separate large pot. Keeping it hot throughout the process will ensure the risotto cooks evenly and maintains its signature creamy texture.
Step 3: Sauté Onions, Garlic, and Toast the Rice
In a large skillet over medium heat, melt the butter until it’s shimmering. Add the diced onion and sauté for 3 to 5 minutes until translucent and fragrant. Then, stir in the remaining two cloves of minced garlic and cook for an additional 1 to 2 minutes. Toss in the arborio rice and toast it for 2 to 3 minutes, stirring frequently. This toasting step enhances the nuttiness of the rice and helps it absorb liquid more effectively.
Step 4: Add Broth Gradually and Stir
Begin pouring the hot vegetable broth into the rice one cup at a time. Stir continuously and wait until each cup is fully absorbed before adding the next. This slow, careful addition and constant stirring coax out the rice’s natural starches, building that unmistakably creamy risotto texture. Keep going until all the broth has vanished into the rice.
Step 5: Incorporate Parmesan Cheese
Once the rice is tender and creamy, stir in the grated parmesan cheese. This not only enriches the flavor but also lends the risotto a silky, luxurious consistency that makes every bite melt in your mouth.
Step 6: Puree the Cooked Butternut Squash
By now, the butternut squash should be soft. Add the ground nutmeg, salt, and black pepper to the pot containing the squash, milk, broth, and garlic. Transfer everything to a blender or food processor and puree until smooth. This puree will become the star ingredient that transforms plain risotto into a dish full of warmth and character.
Step 7: Combine Pureed Squash with Risotto
Carefully stir the smooth butternut squash puree into the risotto. Reduce the heat to low and let it simmer gently for 5 to 10 minutes, allowing the rich flavors to meld together beautifully and the puree to be fully absorbed, enhancing the creamy texture even more.
Step 8: Serve Immediately
Risotto waits for no one! Once your Butternut Squash Risotto Recipe has thickened to that perfect creaminess, serve it right away to enjoy the ultimate comforting experience while it’s warm and fresh.
How to Serve Butternut Squash Risotto Recipe
Garnishes
Adding a thoughtful garnish can elevate your Butternut Squash Risotto Recipe from great to unforgettable. Freshly chopped parsley or sage leaves lend a pop of color and freshness, while a drizzle of extra virgin olive oil or a sprinkle of toasted pine nuts introduces a subtle richness and delightful crunch that perfectly balances the creamy risotto.
Side Dishes
This risotto pairs beautifully with a range of sides. A crisp green salad dressed with a tangy vinaigrette cuts through the richness, creating balance on your plate. Roasted vegetables or garlic bread also make fantastic companions, adding texture and flavor complexity to your whole meal.
Creative Ways to Present
For a stunning presentation, try serving the Butternut Squash Risotto Recipe in warmed shallow bowls to keep it cozy and cozy looking. You can also plate it with a swirl of sage butter or a light sprinkle of parmesan shavings right before serving to make each portion feel special and inviting. Presentation matters, and this risotto deserves the spotlight.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Butternut Squash Risotto Recipe, store it in an airtight container in the refrigerator for up to three days. Because risotto thickens as it cools, you might find it a bit denser when reheated, but fresher leftovers are just as delicious with the right reheating technique.
Freezing
Freezing risotto can be tricky since the texture may change upon thawing, becoming a bit grainy or mushy. However, if you wish to freeze it, place the risotto in a freezer-safe container and use it within one month. Thaw overnight in the refrigerator before reheating gently on the stove with a splash of broth or milk to revive its creaminess.
Reheating
To bring your leftover Butternut Squash Risotto Recipe back to life, warm it slowly over low heat in a pan, stirring frequently. Add a little broth, milk, or water as needed to restore the creamy consistency and prevent sticking. Microwave reheating works too but stirring midway helps heat it evenly and maintain that smooth texture.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! While this Butternut Squash Risotto Recipe is designed with vegetable broth for a vegetarian-friendly option, chicken broth can be used to add a deeper flavor if you don’t mind the meat stock. Just be sure to choose a low-sodium version so you can control the seasoning.
Is it possible to make this dish vegan?
Yes, you can make this risotto vegan by replacing the butter with a plant-based alternative and using a vegan cheese substitute or nutritional yeast in place of parmesan. Also, confirm your broth is vegan-friendly. The creamy texture will remain just as delicious with these swaps.
What’s the best way to peel and cube butternut squash?
Use a sharp chef’s knife or vegetable peeler to remove the tough skin first. Then slice the squash in half and scoop out the seeds. Cut it into manageable chunks, then dice into evenly sized cubes for consistent cooking. Working carefully makes the process easier and safe.
Can I prepare the butternut squash puree ahead of time?
Definitely! You can cook and puree the butternut squash a day ahead, then refrigerate it in an airtight container. Bringing it to room temperature before mixing it into the risotto will make stirring smoother and more uniform.
How do I know when the risotto is perfectly cooked?
The ideal risotto is tender but still has a slight bite to the grains—that lovely al dente texture. It should be creamy and soft but not mushy. Tasting as you go is the best way to achieve that perfect finish for your Butternut Squash Risotto Recipe.
Final Thoughts
There’s something truly magical about making and sharing the Butternut Squash Risotto Recipe. It’s warm, inviting, and packed with flavors that feel like a big, comforting hug on a plate. Whether it’s a weeknight indulgence or a dish to impress guests, you’re going to love how this recipe comes together so effortlessly yet tastes so luxurious. Give it a try—you might just find your new favorite cozy meal!
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
A creamy and comforting Butternut Squash Risotto that combines tender squash puree with classic arborio rice cooked slowly in vegetable broth, finished with parmesan cheese and aromatic spices for a rich, flavorful vegetarian dish perfect for a cozy meal.
Ingredients
Squash Puree
- 1 ½ cups butternut squash (peeled and cubed)
- ½ cup vegetable broth
- ¾ cup milk
- 2 garlic cloves (peeled)
Risotto
- 8 cups vegetable broth
- 2 tablespoons unsalted butter
- 1 cup onion (diced)
- 2 garlic cloves (minced)
- 1 ½ cups arborio rice
- ½ cup parmesan cheese (grated)
- ¼ teaspoon ground nutmeg
- 1 teaspoon black pepper
- ½ teaspoon salt
Instructions
- Cook the squash: Add the butternut squash, ½ cup vegetable broth, milk, and 2 peeled garlic cloves to a large pot on high heat and bring to a boil to soften the squash.
- Simmer until tender: Reduce heat to medium and cook until the squash is fork tender, about 20 minutes, ensuring it becomes soft enough to puree.
- Heat broth: While the squash cooks, bring the remaining 8 cups of vegetable broth to a boil in another large pot on the stove to keep it hot for the risotto.
- Sauté aromatics: In a large skillet over medium heat, melt the butter, then add diced onion and sauté for 3 to 5 minutes until translucent.
- Add garlic: Add the minced remaining 2 garlic cloves to the skillet and sauté for 1 to 2 minutes to release their aroma.
- Toast the rice: Stir in the arborio rice and toast it in the skillet for 2 to 3 minutes, coating each grain with butter and allowing a slight nutty flavor to develop.
- Begin adding broth: Add 1 cup of the boiling vegetable broth to the rice, stirring constantly until fully absorbed.
- Continue adding broth gradually: Repeat adding the broth one cup at a time, stirring constantly, allowing each addition to be absorbed before adding the next, until all broth is used and the risotto is creamy.
- Add parmesan cheese: Stir the grated parmesan cheese into the creamy risotto, adding richness and depth of flavor.
- Puree the squash: Once squash is tender, add nutmeg, salt, and pepper to the pot with the squash, milk, broth, and garlic, then puree everything until smooth using a blender or food processor.
- Combine squash and risotto: Pour the pureed squash mixture into the risotto and stir well to combine all flavors uniformly.
- Simmer to finish: Reduce heat to low and simmer the mixed risotto for 5 to 10 minutes, allowing the pureed squash to fully integrate and thicken the dish.
- Serve: Serve the risotto immediately while warm and creamy for best texture and flavor.
Notes
- Use freshly grated parmesan for best flavor and texture.
- Keep the broth hot during cooking to ensure proper absorption by the rice.
- Stirring constantly during risotto cooking helps release the rice’s starch for creaminess.
- Adjust seasoning with salt and pepper to taste before serving.
- For a vegan version, substitute butter and parmesan with vegan alternatives.
