Sunday Butternut Squash Risotto

Name: Sunday Butternut Squash Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, peeled and diced; 1 tablespoon olive oil; 1 cup arborio rice; 4 cups vegetable or chicken broth; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/2 cup dry white wine; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; Fresh sage leaves for garnish

Highlighted under: Comfort Food

I absolutely love making this Sunday Butternut Squash Risotto because it brings a sense of warmth and comfort to the table. On chilly afternoons, there’s nothing more satisfying than the creamy texture and rich flavors of this dish. It’s my go-to recipe for sharing with family and friends, and I’ve learned that the secret lies in slowly adding the broth while constantly stirring. This method ensures that the rice absorbs all the delicious flavors while achieving that perfect, creamy consistency. You simply can’t go wrong with this recipe!

Created by

Lacey Montgomery

Last updated on 2026-01-06T00:52:16.479Z

When I first tried this Butternut Squash Risotto at a cozy restaurant, I knew I had to recreate it at home. The blend of creamy arborio rice with the sweetness of roasted butternut squash captivated my taste buds. I found that roasting the squash enhances its natural flavor, making it the star of the dish. Every bite transports me back to that charming evening, surrounded by good company and delightful conversation.

With each attempt at making this risotto, I've experimented with various herbs and spices, finally settling on sage for its earthy aroma that perfectly complements the squash. It's been a joyous journey to refine this recipe and share it with those I love. Plus, I always make sure to have some freshly grated Parmesan on hand to elevate the dish!

        Why You'll Love This Recipe
        Creamy texture that envelops each grain of rice
The natural sweetness of butternut squash shines through
Perfect for a cozy family dinner or a special occasion

      

The Importance of Slow Stirring

One of the key techniques in making a perfect risotto is the slow addition of broth while constantly stirring. This process allows the arborio rice to release its starches gradually, creating that coveted creamy texture. The slow infusion of warmth helps the rice grains soften evenly, ensuring a delightful bite that’s al dente. I recommend using a wooden spoon for stirring, as it gives you better control and adds an old-world charm to the preparation.

If you find your risotto thickening too quickly, it’s a sign that you may need to add more broth. Maintain a consistent heat on medium to medium-low, and don’t rush the process—true risotto takes time, typically around 20 minutes of gradual stirring. This ensures each grain of arborio absorbs the flavors, making the dish not just creamy, but rich in taste.

Choosing the Right Butternut Squash

Selecting a ripe butternut squash is crucial for maximizing its natural sweetness, which complements the savory notes from the broth and cheese. Look for squashes with a chalky, beige skin and a firm feel; avoid any that have soft spots or blemishes. The sweetness of the squash deepens when roasted, so be patient during the caramelization process. This not only enhances the flavor but infuses your risotto with a beautiful golden hue.

If butternut squash isn't available, you can easily swap it with other sweet vegetables like sweet potatoes or even pumpkin. Each substitute brings its unique flavor profile, so feel free to experiment. Just keep an eye on roasting time, as different vegetables may alter the required cooking duration. Your goal is to achieve tender, caramelized bits that mix seamlessly into the creamy risotto.

Ingredients

For the Risotto

1 medium butternut squash, peeled and diced
1 tablespoon olive oil
1 cup arborio rice
4 cups vegetable or chicken broth
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh sage leaves for garnish

Instructions

Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then spread it out on a baking sheet. Roast for 20 minutes or until tender and slightly caramelized.

Sauté Aromatics

In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent.

Cook the Rice

Add the arborio rice to the pot, stirring to coat it in the oil and toast it lightly for about 2 minutes. Pour in the white wine and let it simmer until mostly evaporated.

Add Broth Gradually

Begin adding the warm broth one ladle at a time, stirring frequently. Allow each addition to absorb before adding the next. This will take about 20 minutes.

Combine with Squash

Once the rice is al dente and creamy, stir in the roasted butternut squash and grated Parmesan cheese, mixing well. Season with salt and pepper to taste.

Serve

Serve the risotto hot, garnished with fresh sage leaves and additional Parmesan if desired.

Pro Tips

For extra creaminess, you can stir in a knob of butter at the end. Experiment with different cheeses like goat cheese for a tangy twist.

Make-Ahead Tips

If you're planning a dinner party, you can make most of this risotto in advance. Cook the risotto until it's just al dente, then remove it from heat, cool, and store it covered in the refrigerator. When it's time to serve, gently reheat it on the stove over low heat, adding extra broth as needed to bring back that creamy consistency. This also helps the flavors meld even more, making it even more delicious.

Keeping the butternut squash roasted in advance can also save you time. Store the cooled squash separately in the fridge, and simply stir it into the risotto when reheating. This way, you retain its texture and flavor while ensuring a quick preparation on your serving day.

Serving Suggestions

This Butternut Squash Risotto is a wonderful base for adding additional toppings or sides. Toasted pine nuts or walnuts can add a delightful crunch and contrast to the creamy texture. A drizzle of high-quality extra virgin olive oil or a sprinkle of chili flakes adds an elegant finish and a hint of sophistication, elevating the entire dish.

Pairing this risotto with a light, crisp green salad dressed in lemon vinaigrette creates a lovely contrast, balancing the richness of the risotto. For a complete meal, consider serving it alongside grilled chicken or sautéed mushrooms, which can enhance the overall depth of flavor and provide a well-rounded dining experience.

Questions About Recipes

→ Can I substitute the arborio rice?

While arborio rice is ideal for risotto due to its starchiness, you can try using Carnaroli or Vialone Nano.

→ Is this recipe suitable for vegetarians?

Yes, just ensure you use vegetable broth instead of chicken broth.

→ Can I make this ahead of time?

Risotto is best served fresh due to its creamy texture. However, you can prepare the components in advance and combine them just before serving.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of broth to loosen the consistency.