Butternut Squash Risotto

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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 busy families looking for a wholesome, home-cooked dinner.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: Italian

Keyword: butternut squash risotto

Servings: servings

Calories: 382kcal

Author: Deanne Frieders

Ingredients

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, 1 teaspoon dried thyme, salt and black pepper to taste. 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 6 cups vegetable broth over low heat. Keep it simmering while you continue with the next step.
In a large, heavy-bottomed pot or Dutch oven, 2 Tablespoons unsalted butter and the remaining 1 Tablespoon of olive oil over medium heat. Add the 2 shallots (chopped) and sauté until softened and translucent, about 3-4 minutes.
Add 3 cloves garlic and cook for another minute until fragrant.
Add 1 ½ cups 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 ½ cup dry 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 ½ cup 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 2 Tablespoons 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.
Shallots - I have dried shallots in my spice cabinet and they worked well for this recipe.

Make Ahead/Meal Prep: Prep the butternut squash and refrigerate until cooking time. Use homemade vegetable stock or rotisserie chicken broth (if frozen, thaw beforehand).

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.

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