If you’re on the hunt for a comforting dish that feels both indulgent and nourishing, this Butternut Squash Risotto Recipe is exactly what you need. Creamy, velvety, and bursting with the subtle sweetness of roasted butternut squash, this risotto transforms humble ingredients into a show-stopping meal. Every spoonful delivers a rich harmony of flavors, perfectly balanced by a hint of nutmeg and the savory punch of parmesan. Whether it’s a cozy weeknight dinner or a special occasion, this recipe is guaranteed to win hearts and leave everyone asking for more.
Ingredients You’ll Need
The beauty of this Butternut Squash Risotto Recipe is in its simplicity. Each ingredient plays an essential role—from the creamy butter and rich parmesan cheese adding depth, to the nutmeg lending a cozy warmth, and the butternut squash bringing gorgeous color and natural sweetness. Together, they create a dish with incredible texture and flavor balance.
- Butternut squash (1 ½ cups, peeled and cubed): The star of the dish, lending natural sweetness and gorgeous color.
- Vegetable broth (8 ½ cups, divided): Provides the savory liquid base that cooks the rice to creamy perfection.
- Milk (¾ cup): Adds richness and helps create that luscious, velvety texture.
- Garlic cloves (4, divided): Fresh garlic gives a bright aromatic lift without overpowering the dish.
- Unsalted butter (2 tablespoons): For a subtle richness and smooth sautéing of the onions and rice.
- Onion (1 cup, diced): Adds a gentle sweetness and depth during the initial cooking stages.
- Arborio rice (1 ½ cups): The classic risotto rice, bursting with starch to create that creamy texture.
- Parmesan cheese (½ cup, grated): Brings a nutty, savory finish that brightens the creamy risotto.
- Ground nutmeg (¼ teaspoon): Provides a subtle warmth that complements the squash beautifully.
- Black pepper (1 teaspoon): Adds a fresh, mild heat to balance the sweetness.
- Salt (½ teaspoon): Enhances all the flavors perfectly without overwhelming.
How to Make Butternut Squash Risotto Recipe
Step 1: Cook the Butternut Squash Base
Start by combining the cubed butternut squash, half a cup of vegetable broth, milk, and two cloves of peeled garlic in a large pot. Bring this mixture to a boil over high heat, then reduce the heat to medium. Let it simmer gently for about 20 minutes or until the squash is fork tender—this softens the squash for pureeing, creating a silky base that will infuse the risotto with its sweet, vibrant flavor.
Step 2: Heat the Remaining Broth
While your squash cooks, bring the other 8 cups of vegetable broth to a steady boil in a separate large pot. Keeping the broth hot is crucial—it helps the rice cook evenly and absorb the liquid gradually without cooling everything down.
Step 3: Sauté Aromatics and Toast the Rice
In another skillet, melt the butter over medium heat. Add the diced onions and sauté for 3 to 5 minutes until they’re translucent and soft. Then stir in the remaining two cloves of minced garlic and cook for another 1 to 2 minutes—just enough to release their fragrance without burning. Next, add the arborio rice and toast it for 2 to 3 minutes, stirring frequently. This toasting step brings out a subtle nutty flavor in the rice and helps it absorb the liquids better.
Step 4: Gradually Add Broth to Rice
Now for the classic risotto technique: add the boiling broth one cup at a time. Wait until each cup is mostly absorbed before adding the next, stirring constantly to encourage that creamy texture. Keep going until all the broth is fully incorporated, and the rice becomes tender yet still has a slight bite.
Step 5: Stir in Parmesan Cheese
Once the rice is perfectly cooked, stir in the grated parmesan cheese. This not only adds richness and depth but also helps bind the dish with its lovely savory goodness.
Step 6: Puree and Combine Butternut Squash
Your butternut squash should now be tender and ready to transform. Add the nutmeg, salt, and black pepper to the pot with squash, garlic, milk, and broth, then pour everything into a blender or food processor. Puree until completely smooth. Pour this luscious, golden puree into the risotto and stir well to combine, finishing by simmering the whole mixture on low heat for 5 to 10 minutes so the flavors meld beautifully.
Step 7: Serve Immediately
This dish is best enjoyed fresh and hot, showcasing its creamy, dreamy texture and comforting layers of flavor right away.
How to Serve Butternut Squash Risotto Recipe
Garnishes
A sprinkle of freshly grated parmesan or a few toasted pine nuts adds an elegant touch. Fresh herbs like sage or thyme bring an aromatic brightness that pairs wonderfully with the richness of the risotto. A drizzle of high-quality olive oil also adds a luscious finishing note.
Side Dishes
This risotto pairs beautifully with roasted vegetables or a crisp green salad to cut through the creaminess. Grilled chicken or pan-seared salmon make excellent protein companions without overpowering those delicate squash flavors.
Creative Ways to Present
For an impressive presentation, serve the risotto in hollowed-out mini pumpkins or butternut squash bowls, turning your meal into an autumnal feast. Alternatively, plate individual portions topped with a crisp sage leaf or a dollop of crème fraîche to balance the texture and enhance the visual appeal.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the risotto in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for a tasty next-day meal.
Freezing
While risotto freezes okay, the texture can change slightly after thawing. If you want to freeze this Butternut Squash Risotto Recipe, cool it completely, portion it out into freezer-friendly containers, and freeze for up to 1 month.
Reheating
To reheat, gently warm the risotto in a saucepan over low heat, adding a splash of broth or milk as needed to loosen the texture. Stir frequently to restore that creamy consistency without burning.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! Chicken broth adds a richer flavor and works wonderfully in this risotto if you’re not strictly vegetarian.
What’s the best way to peel butternut squash?
Use a sharp vegetable peeler or a small, sturdy knife to carefully remove the skin before cubing. Roasting the squash is an option, but this recipe calls for boiling to keep it soft enough for pureeing.
Is arborio rice essential for this risotto recipe?
Yes, arborio rice is perfect because of its high starch content, which creates the creamy texture characteristic of risotto. Other short-grain rices won’t produce the same result.
Can I make this recipe vegan?
Definitely! Substitute the butter with olive oil and use a vegan parmesan alternative or nutritional yeast. Just make sure your broth is vegetable-based and vegan-friendly.
What should the consistency of the risotto be?
You want it creamy yet not too runny—the rice grains should be tender but still retain a slight bite. The sauce should just coat each grain, making it luscious and inviting.
Final Thoughts
This Butternut Squash Risotto Recipe is truly a labor of love that rewards you with every spoonful. It beautifully balances comfort and sophistication, making it perfect for both weeknight meals and celebratory dinners. Give it a try—you’ll find it’s one of those dishes you’ll want to make again and again.
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, pureed butternut squash with perfectly cooked Arborio rice simmered in savory vegetable broth and enriched with Parmesan cheese and a hint of nutmeg. This stovetop recipe is easy to follow and perfect for a flavorful vegetarian meal.
Ingredients
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
- ½ teaspoon salt
- 1 teaspoon black pepper
Risotto
- 2 tablespoons unsalted butter
- 1 cup onion, diced
- 1 ½ cups Arborio rice
- ½ cup Parmesan cheese, grated
Instructions
- Cook Butternut Squash: In a large pot over high heat, combine the butternut squash, ½ cup vegetable broth, milk, and 2 cloves of peeled garlic. Bring the mixture to a boil.
- Simmer Until Tender: Reduce the heat to medium and cook until the squash becomes fork tender, approximately 20 minutes.
- Heat Broth: While the squash cooks, bring the remaining 8 cups of vegetable broth to a boil in a separate large pot.
- Melt Butter: In a large skillet over medium heat, melt the unsalted butter.
- Sauté Onion and Garlic: Add the diced onion to the melted butter and sauté for 3-5 minutes until translucent. Add the remaining 2 cloves of minced garlic and sauté for another 1-2 minutes.
- Toast Rice: Add the Arborio rice to the skillet and toast it for 2-3 minutes while stirring frequently to prevent sticking.
- Add Broth Gradually: Begin adding the boiling vegetable broth to the rice one cup at a time. Stir constantly until each cup of broth is absorbed before adding the next.
- Cook Risotto: Continue this process until all the broth is absorbed and the rice becomes creamy and tender.
- Add Parmesan: Stir the grated Parmesan cheese into the creamy risotto until well combined.
- Puree Squash: Once the butternut squash is tender, add nutmeg, salt, and black pepper to the squash mixture in the pot. Transfer the mixture to a blender or food processor and puree until smooth.
- Combine Puree with Risotto: Stir the pureed butternut squash into the risotto, mixing well to evenly incorporate.
- Simmer to Finish: Reduce the heat to low and simmer the combined risotto and squash puree for 5-10 minutes, allowing the flavors to meld and the texture to thicken slightly.
- Serve: Serve the risotto immediately for best texture and flavor.
Notes
- Use fresh butternut squash for best flavor; alternatively, frozen cubed squash can be used but may require longer cooking.
- Stir the risotto frequently to prevent it from sticking to the pan and ensure even cooking.
- For a vegan version, substitute butter with olive oil and use a vegan cheese or nutritional yeast instead of Parmesan.
- The gradual addition of broth is essential to develop the creamy texture characteristic of risotto.
- Adjust seasoning with salt and pepper at the end to taste.
