Creamy Roasted Butternut Squash Risotto Recipe

Introduction

Roasted Butternut Squash Risotto is a creamy, comforting dish that combines tender squash with rich, cheesy Arborio rice. This autumn-inspired recipe is perfect for cozy dinners and impresses with its depth of flavor and smooth texture.

Ingredients

• 1 medium butternut squash (about 2 pounds), peeled and cubed
• 2 tablespoons olive oil, divided
• Salt and freshly ground black pepper, to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine (optional)
• 4 cups vegetable or chicken broth, kept warm
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Fresh sage or thyme for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized. Remove from the oven and set aside.
2. Step 2: In a large skillet or saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
3. Step 3: Add the Arborio rice to the pan and stir well to coat the grains with oil and onion mixture. Toast the rice for 2-3 minutes until it becomes slightly translucent around the edges.
4. Step 4: Pour in the white wine, if using, and stir continuously until the liquid is mostly absorbed by the rice.
5. Step 5: Begin adding the warm broth one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
6. Step 6: Fold in the roasted butternut squash gently to avoid mashing it. Stir in the Parmesan cheese and butter until melted and combined. Adjust seasoning with salt and pepper as needed.
7. Step 7: Serve immediately, garnished with fresh sage or thyme if desired.

Tips & Variations

• For extra creaminess, stir in a splash of heavy cream or mascarpone cheese at the end.
• Try adding toasted pine nuts or crispy pancetta for a crunchy texture contrast.
• Swap the butternut squash for pumpkin or sweet potatoes for a different twist.
• Use homemade broth for deeper flavor, or choose low-sodium broth to control saltiness.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water and gently warm on the stove over low heat, stirring to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this risotto vegan?

Yes, substitute the Parmesan cheese and butter with vegan alternatives or nutritional yeast and plant-based butter. Use vegetable broth to keep it fully vegan.

How do I know when the risotto is done?

The risotto is ready when the rice is tender but still has a slight bite (al dente), and the dish is creamy without being soupy or dry.

Creamy Roasted Butternut Squash Risotto Recipe

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★★★★★

4.6 from 54 reviews

This Roasted Butternut Squash Risotto is a creamy, comforting dish that combines the natural sweetness of roasted butternut squash with the rich, velvety texture of classic Italian risotto. Enhanced with aromatic shallots, garlic, white wine, and Parmesan cheese, it makes a perfect vegetarian main or side dish that is both satisfying and elegant.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting and Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Roasted Butternut Squash

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste

For the Risotto

• 4 cups vegetable broth, kept warm
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese, plus extra for serving
• Salt and freshly ground black pepper, to taste
• Fresh thyme leaves or parsley, for garnish (optional)

Instructions

1. Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Toss the peeled and cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on a baking sheet lined with parchment paper and roast for 25-30 minutes until tender and caramelized, turning halfway through for even roasting.
2. Prepare the Broth: While the squash roasts, heat the vegetable broth in a saucepan and keep it warm on low heat throughout the cooking of the risotto.
3. Sauté Aromatics: In a large skillet or wide saucepan, heat the butter and olive oil over medium heat. Add the chopped shallot and garlic, cooking for about 2-3 minutes until soft and fragrant, but not browned.
4. Toast the Rice: Add Arborio rice to the pan with the shallots and garlic, stirring to coat the grains in the fat. Cook for 1-2 minutes until the edges of the rice become translucent.
5. Deglaze with White Wine: Pour in the white wine and cook, stirring constantly, until it is fully absorbed by the rice.
6. Cook the Risotto: Begin adding the warm vegetable broth one ladle at a time, stirring continuously. Allow each ladle of broth to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
7. Incorporate Roasted Squash: Gently fold in the roasted butternut squash cubes, reserving a few for garnish if desired. Stir carefully to combine without mashing the squash.
8. Finish with Cheese and Seasoning: Remove the risotto from heat, stir in the grated Parmesan cheese, and season with salt and freshly ground black pepper to taste.
9. Serve: Spoon the risotto onto plates or bowls, garnish with reserved squash and fresh thyme or parsley leaves if using. Serve immediately for best texture and flavor.

Notes

• Use a good quality dry white wine such as Pinot Grigio or Sauvignon Blanc for better flavor.
• Keep the broth warm to ensure even cooking and a creamy risotto texture.
• Stirring constantly is key to develop the creamy consistency by releasing starch from the Arborio rice.
• You can substitute Parmesan with a vegetarian-friendly hard cheese if desired.
• For a vegan version, omit butter and cheese and use nutritional yeast for a cheesy flavor.

Keywords: roasted butternut squash risotto, creamy risotto, vegetarian risotto, Italian recipe, fall recipes, seasonal squash dish