This Butternut Squash Risotto recipe is the most perfect dinner for fall. It's made by slowly cooking aromatic ingredients with fresh butternut squash and real arborio rice, then gradually hydrating the rice with a splash of white wine and lots of broth until each grain is creamy and plump. It's warm, satisfying, and naturally vegetarian — ideal for a quiet fall dinner or a show-stopping entree at your next fall party.
If you've been intimidated by cooking risotto, let those worries go. The secret to the perfect risotto is taking your time; it cannot be rushed. You also need to use a key ingredient, arborio rice, a special short-grain rice traditionally used in this Italian rice dish. It's a little labor intensive, but just follow the steps below for perfectly cooked risotto every time.
Why You'll Love This Butternut Squash Risotto
- Perfectly creamy texture. Since arborbio rice has a high starch content, it's creamier than other types of rice. The rich, creamy texture is so satisfying to eat and pairs perfectly with the sweet squash. You won't want dinner to end!
- Classic fall recipe. Although risotto may be too warm or filling during the summer, it's the perfect cozy meal to snuggle up to during the cooler months. This creamy butternut squash risotto is made with onion, garlic, whole butternut squash, and fresh sage for layers of fall flavors in every bite.
- Naturally vegetarian. Need a main dish for a dinner party that everyone can eat? This risotto is naturally vegetarian and can easily be made vegan as well. It’s perfect for those with these dietary restrictions.
- A one skillet meal. The beauty of risotto is that everything is cooked in one pan — which means you’ll spend less time cleaning up after meals. We love a good one pot meal on busy weeknights!
Ingredient Notes
To make this delicious butternut squash risotto, you will need the following ingredients (full measurements in recipe card below):
- avocado oil - choose your favorite neutral cooking oil to sautee the onion and garlic. Vegetable oil is another great option.
- onion and garlic - sautéed garlic and onion add an aromatic layer of flavor that takes this dish to the next level.
- butternut squash - start by prepping a whole butternut squash. For a quicker meal, use pre-cut butternut squash from the grocery store.
- seasonings - you don't need much. Keep it simple with Italian seasoning, salt, and ground black pepper.
- arborio rice - it's really important to use the right kind of rice. Use arborio or risotto rice for best results. It is often available in grocery stores or online.
- dry white wine - this will deglaze the pan and absorb all those savory flavors you've developed so far.
- vegetable stock - choose your favorite stock. Stick with vegetable broth or chicken broth.
- Parmesan cheese - grated Parmesan cheese will melt into the tender risotto and add a salty, umami flavor that tastes seriously good. Pecorino Romano is a good alternative, too.
- fresh sage leaves - garnish with fresh sage for a little color and fall flavor. You can always leave this out if you prefer.
You will also need a large skillet and a wooden spoon.
How to Make the Best Butternut Squash Risotto
- Sauté aromatics. Heat oil in a large skillet over medium-high heat until it sizzles, about 1 minute. Add onion and garlic and sauté until fragrant, about 1 minute.
- Add butternut squash and seasoning. Add butternut squash and cook until it starts to turn golden brown, about 5-8 minutes. Season with Italian seasoning, salt, and pepper. Mix well to incorporate.
- Add rice. Stir in arborio rice, mixing well to incorporate. Cook for 1 minute.
- Add wine. Add wine and stir constantly until almost all the liquid has absorbed, about 3-4 minutes.
- Add stock. Add vegetable stock, one cup at a time. Stir constantly so that the rice doesn't stick to the pan. Cook until the liquid is completely absorbed before adding more broth. Repeat until all the broth has been added and absorbed, about 22-25 minutes. The rice should be soft and the butternut squash should be tender. Repeat with more broth if needed.
- Add cheese. Turn off the heat and stir in parmesan cheese.
- Serve. Garnish with sage and serve immediately.
Recipe Variations
- Try a different winter squash. You can easily use other types of hard winter squash. Make a pumpkin risotto or substitute diced kabocha or acorn squash.
- Tweak the spices. This is an understated recipe that highlights high quality ingredients. We recommend keeping it simple, but you can try other dried herbs like sage or thyme for extra flavor.
- Use roasted butternut squash. Instead of cooking the squash into the risotto, add roasted butternut squash on top of the risotto right before serving. Roasting the squash adds a depth of flavor that is amazing!
- Make it vegan. The only ingredient that makes this risotto not vegan is the grated Parmesan. Either skip it or try using nutritional yeast for a cheesy flavor without the animal products.
How to Serve
This Butternut Squash Risotto is delicious served on its own, with a side salad, or paired with some of my favorite main courses including:
- One Pan Garlic Roasted Chicken and Baby Potatoes
- Glazed Honey Balsamic Pork Chops
- Arugula Salad
- Baked Maple Salmon
- Garlic Butter Shrimp
- Apple Dijon Braised Chicken Thighs
For more fall recipe inspiration, see our 60+ Fall Dinner Ideas.
Recipe Tips and Tricks
- Use hot stock. Restaurants often keep hot broth in a separate pan to help it absorb into the rice faster. You also want to use a good quality broth as it is a significant ingredient in this risotto.
- Add the broth gradually. We add in the broth 1 cup at a time to give the rice time to absorb most of it before adding more. We also stir constantly to help the rice release its starches which makes the risotto creamy.
- Taste as you go. You want the rice to be al dente, so be careful not to overcook it.
- Serve immediately. It is best to serve risotto immediately as it continues to absorb liquid as it sits. For the right consistency, serve it right away.
Storing and Freezing Instructions
How to Store
Store any leftover risotto in the fridge in an airtight container. It will stay fresh for 3-4 days.
How to Reheat
To reheat, add the leftover risotto to a small saucepan and stir in a little extra stock. Let it warm up over medium heat for several minutes until fully warmed through.
How to Freeze
Although you can freeze leftover risotto recipes, the texture of the rice may change after thawing. It's best to eat risotto fresh or reheated from the fridge.
FAQ
Since butternut squash risotto is so rich and creamy, it tastes great with a refreshing green salad, roasted meats, and a glass of wine. Try pairing the creamy texture of risotto with roasted chicken or pork, maple-glazed salmon, or hearty salads with fall greens, apples, and nuts. A tangy vinaigrette will cut through the creaminess of the risotto and balance the meal perfectly.
Since the peel is so thick, it's best to use a heavy-duty vegetable peeler. There are some with a serrated edge that can grab onto the squash skin easier than others. We don't recommend using a knife as you'll likely remove more squash than you need, and you'll be more likely to injure yourself.
A good risotto starts with the right type of rice: arborio rice. This is an essential ingredient because it's so starchy. Don't rinse it or soak it first. Let the rice release the starch gradually as you add spoonfuls of broth every few minutes. To make your risotto even creamier, stir in grated parmesan cheese or even a dollop of butter for a perfect dining experience.
More Rice Recipes
- 30 Best Rice Recipes
- Creamy Parmesan (No Wine) Risotto
- Mushroom Risotto
- Broccoli Rice
- Rice Pilaf with Carrots
- Coconut Rice
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Recipe
Butternut Squash Risotto
- Total Time: 50 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
This Butternut Squash Risotto recipe is the most perfect dinner for fall. It's made by slowly cooking aromatic ingredients with fresh butternut squash and real arborio rice, then gradually hydrating the rice with a splash of white wine and lots of broth until each grain is creamy and plump. It's warm, satisfying, and naturally vegetarian — ideal for a quiet fall dinner or a show-stopping entree at your next fall party.
Ingredients
- 1 tablespoon avocado oil or vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups butternut squash, cut into ¼-inch cubes
- ½ teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper
- 1 ½ cups arborio rice
- ½ cup dry white wine
- 6 cups vegetable stock, divided
- ¾ cup Parmesan cheese, grated
- ½ tablespoon fresh sage, chopped (for garnish)
Instructions
- Heat oil in a large skillet over medium-high heat until it sizzles, about 1 minute. Add onion and garlic and sauté until fragrant, about 1 minute.
- Add butternut squash and cook until it starts to turn golden brown, about 5-8 minutes.
- Season with Italian seasoning, salt, and pepper. Mix well to incorporate.
- Stir in arborio rice, mixing well to incorporate. Cook for 1 minute.
- Add wine and stir constantly until almost all the liquid has absorbed, about 3-4 minutes.
- Add vegetable stock, one cup at a time. Stir constantly so that the rice doesn't stick to the pan. Cook until the liquid is completely absorbed before adding more broth. Repeat until all the broth has been added and absorbed, about 22-25 minutes. The rice should be soft and the butternut squash should be tender. Repeat with more broth if needed.
- Turn off the heat and stir in parmesan cheese.
- Garnish with sage and serve immediately.
Notes
How to store: Store any leftover risotto in the fridge in an airtight container. It will stay fresh for 3-4 days.
How to reheat: To reheat, add the leftover risotto to a small saucepan and stir in a little extra stock. Let it warm up over medium heat for several minutes until fully warmed through.
Freezing risotto? Although you can freeze leftover risotto recipes, the texture of the rice may change after thawing. It's best to eat risotto fresh or reheated from the fridge.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Rice
- Method: Stovetop
- Cuisine: Italian
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Jennifer says
Just finished dinner. Simple and delicious. Followed the directions exactly. I always wondered if butternut squash would be nice in risotto and now I know it certainly is. (I only ended up needing 5 cups of stock but good to have some extra left for reheating my leftovers tomorrow.)