Butternut squash risotto is a creamy and delicious Italian rice dish made with butternut squash puree and Parmigiano-Reggiano. It takes a little time, but it’s absolutely worth it!
Creamy Butternut Squash Risotto Recipe
We love risotto! It’s one of those meals that makes you feel like you’re eating out at a fancy restaurant, or that you know your way around the kitchen. Truth is, it’s really not complicated at all—it just requires some time. Making risotto is a labor of love. You have to be patient, stirring the rice and adding more broth a little at a time. But in the end you get a delicious restaurant-quality dish that you can proudly say you made yourself, without all the added butter you would get if you ordered it at a restaurant.
Why You’ll Love This Butternut Squash Risotto Recipe
- Surprisingly filling. You might be surprised how satisfying this simple rice dish is! One serving will easily fill you up. (My Spring Asparagus Risotto, Creamy Mushroom Risotto, Seared Scallops over Wilted Spinach Parmesan Risotto are also excellent as a meal.)
- Versatile. Want to make this butternut squash risotto as a side dish? You can do that too! Serve it with a salad on the side, or as a side dish with fish, pork or chicken. As a side dish, reduce the serving size 1/2 cup per person.
- Meal prep option. I started with some homemade squash puree, which I simply made by boiling the butternut squash, then pureeing in the blender. You can use the rest for this Spaghetti with Creamy Butternut Leek Pasta later in the week.
What You’ll Need
Scroll down to the recipe card below for exact measurements.
- Fat-free low-sodium chicken broth – For vegetarian butternut squash risotto, use vegetable broth.
- Butternut squash puree – You can make this by boiling or roasting the butternut squash.
- Butter or olive oil – Butter adds some extra richness to the flavor, but olive oil is a great source of healthy fats. Choose whichever one you prefer!
- Garlic and shallots – These aromatics infuse the risotto with flavor.
- Arborio rice – You can’t use just any rice to make risotto. Arborio is an especially starchy rice and it’s what makes risotto so creamy without adding heavy cream.
- Dry white wine – Sauvignon blanc and pinot grigio are two good choices.
- Sage – Fresh sage has better flavor than dried. Sage is a classic pairing with butternut squash, but you can swap in thyme or rosemary if you happen to have them on hand.
- Parmigiano-Reggiano cheese – The nuttiness of Parmesan is the perfect complement to earthy butternut squash.
- Salt and pepper – Freshly cracked black pepper is more fragrant and flavorful.
- Baby arugula – I add peppery arugula for garnish, but if you prefer a milder flavor, baby spinach also works.
How to Make Butternut Squash Risotto
See the recipe card below for printable instructions.
- Warm the broth and puree. Combine the broth and butternut squash puree in a saucepan. Bring to a boil over medium-high, then reduce to a simmer.
- Cook the aromatics and rice. Melt the butter or oil in a heavy saucepan over medium heat. Add the shallots, garlic, and rice; cook to lightly toast the rice and soften the shallots.
- Add the wine. Pour the wine into the pot and add the sage. Cook until the rice absorbs the wine.
- Ladle in the broth. Add a ladle of the butternut squash and broth mixture to the rice. Stir and cook until it’s absorbed, then add another ladleful. Repeat this process, stirring frequently, until the rice is creamy and tender, but still slightly firm in the center.
- Finish. Stir in the cheese and remove from heat. Serve with arugula and additional cheese, if desired.
Tips and Variations
- Use freshly grated cheese. I like to keep a good cheese such as Pecorino Romano or Parmigiano-Reggiano on hand, then grate it myself when I need it. It has an intense flavor you just can’t get from the grated Parmesan cheese sold on supermarket shelves.
- Don’t try to rush the process. The easiest way to ruin risotto is to start ladling in too much liquid too quickly. You really need to wait for the liquid to absorb before adding more.
- Stir frequently. It’s the stirring that helps release the starch, making the butternut squash risotto rich and creamy. This isn’t a recipe where you can walk away from the stovetop.
What to Serve With Butternut Squash Risotto
Proper Storage
- Refrigerator: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Freezer: Store leftovers in a freezer bag and freeze for up to 3 months. Thaw in the refrigerator before reheating.
- Reheat: Warm up leftover butternut squash risotto in a pan on the stovetop over medium heat. Add a splash or two of broth, as needed. You can also use leftovers to make arancini—use my Baked Mini Spinach and Sausage Arancini as a template.
More Butternut Squash Recipes
Yield: 4 servings
Serving Size: 1 scant cup
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In a large saucepan, heat broth and butternut squash puree over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
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In a large heavy saucepan over medium heat, heat oil or butter until melted. Add shallots, garlic and rice; saute until the rice is well coated with oil or butter, about 3 minutes. Add the wine and sage and stir until it is absorbed.
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Add a ladleful of the simmering stock; wait until it is absorbed before adding another ladleful stirring gently and almost constantly. Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid.
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Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center and all the stock is used, about 25-30 minutes from the time you started.
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When all the liquid is absorbed, stir in the grated cheese and remove from heat. Serve immediately and top with baby arugula and extra grated cheese if desired.
Last Step:
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To make butternut squash puree, boil the squash until tender, then transfer to the blender and blend until smooth.
Serving: 1 scant cup, Calories: 249 kcal, Carbohydrates: 45 g, Protein: 7.5 g, Fat: 3 g, Saturated Fat: 1.5 g, Cholesterol: 5 mg, Sodium: 461 mg, Fiber: 1 g, Sugar: 1 g
