Butternut Squash Risotto

Creamy and comforting, butternut squash risotto is a cozy twist on a classic Italian dish. With tender squash and a hint of thyme, it’s an easy, one-pot meal that’s full of fall flavors—ideal for families looking for a wholesome, home-cooked dinner.

🛒 INGREDIENTS

Let's go over the key ingredients here that make up this butternut squash risotto. The full list of ingredients and quantities is in the printable recipe card.

• Butternut squash - Butternut squash is naturally sweet with a little hint of earthiness. You'll need about four cups total. There is no shame in your game if you buy your butternut squash already prepped in the produce department at the grocery store. Have extras? Try making this butternut squash quinoa salad.
• Dried thyme - this spice is a natural compliment to the flavors here.
• Vegetable broth - You can use store bought or homemade vegetable broth. You can also use chicken bone broth if you prefer.
• Shallots - Normally I say you can substitute red onion for shallots but the shallots really do have a more delicate flavor needed for this recipe. If you can swing it, stick with actual shallots.
• Arborio rice - This is a short-grain rice with a plump, round shape. Because it has a higher starch content, it makes the risotto creamy and extra delicious. Pssst: you can also use this variety to make baked rice pudding.
• Dry white wine - Let me translate what this means for us ordinary folks like me: Avoid anything too sweet or heavily oaked. We're looking for a Pinot Grigio, Sauvignon Blanc or an (unoaked) Chardonnay. For a non-alcoholic option use more broth for deglazing the pan instead.
• Parmesan cheese - Topping the risotto with this cheese may seem like an afterthought, but don't skip this ingredient. It has the perfect salty bite that hits on the tongue and makes your taste buds say "yes"!!

See recipe card for quantities.

🥣 How to make butternut squash risotto

A few simple technique tips will have you making risotto in no time. Here's how!

1. Step 1: Toss the butternut squash cubes with a little olive oil, some dried thyme, and salt, and pepper.
   
   Spread the squash on a baking sheet in a single layer and roast for 25-30 minutes or until tender and lightly caramelized.
   
   It'll start to brown around the edges. Be sure to take a sniff, too, because your kitchen will smell heavenly and sweet!

2. Step 2: Heat the broth over low heat. Keep it simmering while you continue with the next step.
   
   You really need to do this - that is, keep the broth simmering. There's a method to the madness here.

3. Step 3: Grab a large, heavy-bottomed pot or that LeCreuset Dutch oven you love so much. Melt the butter olive oil over medium heat. Add the chopped shallots and sauté until softened and translucent, about 3-4 minutes.
   
   Add the minced garlic shallot and cook for another minute until fragrant.
   
   Add the Arborio rice to the pot and stir to coat the grains with the butter and oil. Toast the rice for 2-3 minutes, stirring frequently, until the edges of the grains become slightly translucent.

4. Pour in the white wine and stir until the liquid is absorbed, about 1-2 minutes.
   
   Begin adding the hot broth to the rice, one ladleful (about ½ cup) at a time. Stir the rice frequently and allow each ladleful to be absorbed before adding the next.
   
   Continue this process until the rice is creamy and tender, about 20-25 minutes.
   
   Remember, this is a labor of love. Hugs..inside out...

5. Step 5: Gently fold in the roasted butternut squash and grated Parmesan cheese.

6. Step 6: Cook for an additional 2-3 minutes to heat through and allow the flavors to blend. Season with salt and pepper to taste.

📖 Variations

You can bulk up this recipe by adding some cooked Italian sausage for an all in one, meat-based dish.

It's also fun to play with combinations of herbs in this recipe. Sage and rosemary would be wonderful additions.

🍽 Serving Suggestions

As I said before, this butternut squash risotto can be a main dish or a side dish.

Good pairing options are any kind of warm, green veggies. Think steamed or roasted broccoli, asparagus, or green beans to add some color and crunch to an otherwise creamy dish.

A light salad with a lemon vinaigrette or a fall-inspired salad like this winter kale salad is great, too! The dried cranberries can balance the richness of the risotto.

And lastly, if you're not carb-opposed (you are my people!), then do it up right with some crusty bread to sop up every last bit.

Storage

Risotto should be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a little water or broth to loosen it up.

Related

Looking for other recipes like this? Try these:

Butternut Squash Risotto

Deanne Frieders

Creamy and comforting, butternut squash risotto is a cozy twist on a classic Italian dish. With tender squash and a hint of sage, it’s an easy, one-pot meal that’s full of fall flavors—ideal for busy families looking for a wholesome, home-cooked dinner.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Course Main Course

Cuisine Italian

Servings 6 servings

Ingredients

  

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• 1 medium butternut squash peeled, seeded, and cut into ½-inch cubes (about 4 cups)
• 2 Tablespoons olive oil divided
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 6 cups vegetable broth
• 2 Tablespoons unsalted butter
• 2 shallots finely chopped
• 3 cloves garlic minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• 2 Tablespoons chopped fresh parsley

Instructions

 

• Preheat the oven to 425°F.
• In a large bowl, toss the cubed butternut squash with 1 Tablespoon of olive oil, dried thyme, salt, and pepper. Spread the squash on a baking sheet in a single layer and roast for 25-30 minutes or until tender and lightly caramelized.
• In a medium saucepan, heat the broth over low heat. Keep it simmering while you continue with the next step.
• In a large, heavy-bottomed pot or Dutch oven, melt the butter and the remaining 1 tablespoon of olive oil over medium heat. Add the chopped shallots and sauté until softened and translucent, about 3-4 minutes.
• Add the minced garlic and cook for another minute until fragrant.
• Add the Arborio rice to the pot and stir to coat the grains with the butter and oil. Toast the rice for 2-3 minutes, stirring frequently, until the edges of the grains become slightly translucent.
• Pour in the white wine and stir until the liquid is absorbed, about 1-2 minutes.
• Begin adding the hot broth to the rice, one ladleful (about ½ cup) at a time. Stir the rice frequently and allow each ladleful to be absorbed before adding the next. Continue this process until the rice is creamy and tender, about 20-25 minutes.
• Gently fold in the roasted butternut squash and grated Parmesan cheese. Cook for an additional 2-3 minutes to heat through and allow the flavors to blend. Season with salt and pepper to taste.
• Serve the risotto hot, garnished with chopped fresh parsley.

Notes

Tip: You can bulk up this recipe by adding some cooked Italian sausage for an all in one, meat-based dish.

Substitutions:

• Butter: There is butter in this recipe. You can use olive oil as a substitute if you like.
• Cheese: If you're out of Parmesan, try Asiago or Pecorino Romano for a similar sharp, salty flavor. You can also use nutritional yeast.
• White wine: For a non-alcoholic option use more broth for deglazing the pan instead.

Leftovers: Risotto should be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a little water or broth to loosen it up.

 

This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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