Butternut Squash Risotto Recipe

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

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Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.

If you’ve been on the hunt for a comforting, cozy dish that’s both elegant and easy to pull off, this Butternut Squash Risotto Recipe is an absolute gem. I love this because it combines the sweet, mellow flavor of roasted butternut squash with the creamy, dreamy texture of classic risotto—perfect for chilly evenings or when you want to impress without stress.

What makes this Butternut Squash Risotto Recipe stand out is how it manages to feel indulgent without being heavy. You’ll find that the warm vegetable broth slowly absorbed by Arborio rice creates that luscious creaminess everyone loves, while the hints of garlic and rosemary bring it all home. Trust me, this is one recipe you’ll turn to again and again.

Ingredients You’ll Need

Each ingredient plays a starring role in this Butternut Squash Risotto Recipe. From the sweet cubed squash to the creamy cheese finishing touch, here’s why I choose these items and some shopping pointers to help you get the best results.

• Extra-virgin olive oil: This is your base for sautéing and adds a subtle fruity richness.
• Yellow onion: Gives a sweet, aromatic foundation; about medium size is just right.
• Sea salt: Balances flavors; you can always adjust seasoning later.
• Freshly ground black pepper: Adds a mild kick and warmth.
• Butternut squash: Look for a firm, no-soft-spots squash; cutting into ¼-inch cubes ensures even cooking.
• Garlic cloves: Freshly minced garlic delivers more punch than pre-minced versions.
• Minced rosemary or sage: Rosemary is a personal favorite, but sage adds a lovely earthy note too.
• Arborio rice: The star of risotto—short-grain rice that absorbs liquid but stays creamy, not mushy.
• Dry white wine: Adds brightness and depth; if you don’t cook with wine, you can substitute with extra broth or a splash of white grape juice.
• Vegetable broth: Warmed broth is important so the rice cooks evenly; homemade or good-quality store-bought works great.
• Chopped parsley or sage leaves: Fresh herbs brighten the final dish and make it look irresistible.
• Grated pecorino or Parmesan cheese: Both add savory, salty richness—definitely don’t skip!

Variations

One of my favorite things about this Butternut Squash Risotto Recipe is how flexible it is—feel free to make it your own! I often switch up herbs or add a dash of spice depending on my mood or what’s in the pantry.

• Herb swap: Instead of rosemary, try sage or thyme for a subtly different aromatic profile—I love mixing it up seasonally.
• Cheese options: Pecorino adds a sharp tang, but Parmesan or even a mild fontina delivers beautiful creaminess that melts into each bite.
• Nutty crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely texture contrast that my family raves about.
• Spicy twist: For a little kick, add a pinch of red pepper flakes when cooking the onions—surprisingly delightful!

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté Your Aromatics and Squash

Start by heating the olive oil in a large skillet over medium heat—that gentle warmth will coax out the sweetness in the onions perfectly. Add the chopped onion along with half a teaspoon of sea salt and some freshly ground pepper, then cook for 2 to 3 minutes until the onions soften and start to turn translucent. Next, toss in your cubed butternut squash. This part is where patience pays off; gently cook the squash for 6 to 8 minutes, stirring occasionally, until it’s tender but not mushy. I like to keep the squash slightly firm so it holds up nicely in the risotto’s creamy base.

Step 2: Build the Flavor with Garlic, Herbs, and Rice

Once your squash looks perfect, add the finely chopped garlic and minced rosemary or sage to the skillet. Stir everything together and let the garlic cook for about a minute until fragrant. Then add your Arborio rice—give it a good stir so each grain gets coated in the fragrant oil and veggies. This step helps toast the rice lightly and adds a subtle nutty flavor to your risotto. Now pour in the dry white wine and cook for 1 to 3 minutes, stirring frequently until the wine has mostly evaporated. If you’re skipping the wine, go straight to the next step with the broth.

Step 3: Slowly Add Warm Broth and Stir

This is the heart of your Butternut Squash Risotto Recipe: add the warmed vegetable broth in increments of about ¾ cup at a time. Stir continuously to give the rice time to absorb the liquid before adding more. This slow, loving process is key to getting that silky, creamy risotto texture. Keep cooking and stirring until the squash is tender and the rice feels soft yet retains a slight bite—perfectly creamy but not mushy. This usually takes around 25-30 minutes. Season with salt and pepper to taste near the end to balance the flavors.

Step 4: Garnish and Serve with Cheese

The finishing touch is what really takes this Butternut Squash Risotto Recipe from good to unforgettable. Sprinkle chopped fresh parsley or tiny sage leaves on top for a fresh pop of color and aroma. Then, grate some pecorino or Parmesan cheese over each plate just before serving—the salty, creamy cheese melts over the warm risotto, making it utterly irresistible. I’ve found that serving this immediately while it’s still warm and creamy is the best way to enjoy all those flavors and textures at their peak.

One time, I had leftover roasted butternut squash on hand and used that instead of raw cubes, and it gave the risotto an even deeper caramelized sweetness. Just a fun little trick if you want to prep in advance!

How to Serve Butternut Squash Risotto Recipe

Garnishes

I’m a big fan of fresh parsley or a few tiny sage leaves on top—that touch of green not only brightens the dish visually but adds fresh herbal notes that balance the richness. A generous dusting of grated Parmesan or pecorino cheese melts perfectly into the hot risotto and adds that salty punch everyone loves. Sometimes I drizzle a little extra virgin olive oil on top for gloss and flavor.

Side Dishes

This risotto works beautifully alongside roasted vegetables or a simple mixed green salad with lemon vinaigrette to cut through the richness. For a heartier meal, pair with seared chicken breasts or sautéed mushrooms. My family often asks for this alongside crispy roasted Brussels sprouts or garlic green beans.

Creative Ways to Present

For a dinner party, I like to serve the risotto in individual shallow bowls with a sprinkle of crunchy toasted nuts over the top and a sprig of fresh herb as a garnish. Using a ring mold to plate the risotto gives it a polished, restaurant-worthy look. You can even add thin crispy prosciutto shards on the side to impress guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, it can look dense, but don’t worry—that’s totally normal. Just know that it’s best reheated thoughtfully for the best texture.

Freezing

Freezing risotto isn’t my favorite option because the texture can become mushy when thawed, but if you must, freeze in small portions and thaw overnight in the fridge before reheating gently with a little added broth or water to loosen it up.

Reheating

When reheating, I warm the risotto over low heat on the stove with a splash of broth or water. Stir gently to bring back that creamy texture without drying it out, and add a pinch of fresh black pepper or cheese to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash Risotto Recipe turns out every single time—warm, comforting, and bursting with fall flavors. When I first tried it, I struggled a bit with managing the liquid and perfect texture, but once I mastered the slow broth addition and seasoning, it quickly became a family favorite. You’ll enjoy how approachable this recipe is, even if you’re new to risotto, and how it transforms simple ingredients into something truly special. Give it a try, and I think you’ll agree it’s a lovely way to celebrate seasonal produce with a cozy, satisfying meal.