Name: Butternut Squash Risotto Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 tablespoon extra-virgin olive oil; 1 medium yellow onion, chopped; ½ teaspoon sea salt, plus more to taste; Freshly ground black pepper, to taste; 2 cups cubed butternut squash (¼-inch cubes); 2 garlic cloves, finely chopped; 1 teaspoon minced rosemary or sage; 1 cup uncooked Arborio rice; ½ cup dry white wine; 4 cups warmed vegetable broth; Chopped parsley or small sage leaves (optional, for garnish); ½ cup grated pecorino or Parmesan cheese (optional, for serving)

If you’re on the hunt for a cozy, creamy dish that tastes like autumn in every bite, you’re going to absolutely love this Butternut Squash Risotto Recipe. I love this recipe because it’s comforting, rich, and just the right balance of sweet and savory — perfect for chilly evenings when you want something special but not complicated. Stick around, and I’ll walk you through every step so you can make this dreamy risotto at home with confidence!

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Why You’ll Love This Recipe

Comforting and Creamy: The butternut squash adds natural sweetness, making the risotto luxuriously creamy without needing heavy cream.
Simple Ingredients: You probably already have most of these ingredients on hand, which means no last-minute grocery trips.
Perfect for Fall: This recipe feels like autumn on a plate — great for dinner parties or cozy family meals.
Easy to Customize: Whether you want to add fresh herbs or swap cheeses, this risotto adapts easily to your taste.

Two white bowls of creamy risotto are placed on a white marbled surface. Each bowl contains an orange and beige mix of soft rice and small orange squash cubes, topped with scattered fresh green sage leaves and bits of chopped parsley. Both bowls have a silver fork resting inside, with the one in the top bowl slightly inserted into the risotto. A piece of pale yellow cheese with small holes sits on a silver grater near the top right corner, and a light wooden pepper grinder is nearby. A blue and white checkered cloth lies loosely on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together beautifully to create a rich, creamy risotto where the sweetness of butternut squash really shines. When buying your squash, look for a firm one that feels heavy for its size — it’ll be wonderfully sweet and fresh.

Extra-virgin olive oil: Choose a good quality oil for flavor since it’s the base of your sauté.
Yellow onion: Adds a mild sweetness and depth — don’t skip it!
Sea salt: Essential for seasoning; a little goes a long way.
Black pepper: Fresh ground pepper gives the right kick to balance flavors.
Butternut squash: Peeled and diced into small, even cubes so it cooks perfectly alongside the rice.
Garlic cloves: Finely chopped to release that perfect garlicky aroma.
Rosemary or sage: Fresh herbs make a huge difference in flavor — I love swapping between the two depending on the mood.
Arborio rice: The classic risotto rice that locks in creaminess.
Dry white wine: Adds acidity and depth — if you don’t want to use wine, a bit of extra broth with a splash of lemon works.
Vegetable broth: Warmed, so it keeps the risotto cooking evenly without cooling everything down.
Parsley or small sage leaves: Optional but adds a fresh, herbal garnish that brightens the dish.
Pecorino or Parmesan cheese: Also optional, but it’s the topping that turns this into pure comfort food.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Butternut Squash Risotto Recipe is. Over time, I’ve found different ways to make it suit any mood or dietary need, so don’t hesitate to switch things up and make it your own!

Vegan Version: Skip the cheese and use nutritional yeast or a vegan parmesan substitute for that savory finish.
Herb Swaps: I adore rosemary in mine, but sage or even thyme work beautifully to add earthy notes.
Added Protein: For a heartier meal, toss in some cooked chicken or crispy pancetta — my family goes crazy for those extra layers of flavor.
Seasonal Twist: In spring, swap butternut squash for asparagus and peas, keeping the creamy risotto base but freshening up the profile.

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté the Onion and Butternut Squash

Start by heating your olive oil over medium heat in a large skillet. Once shimmering, add the chopped onion along with salt and pepper, and cook for 2 to 3 minutes — you’ll know it’s ready when the onions turn translucent and smell sweet. Then, add your cubed butternut squash and let it cook gently for 6 to 8 minutes, stirring occasionally. This is where those sweet, nutty flavors start to build up. I find that cutting the squash into evenly sized small cubes helps everything cook nicely and evenly.

Step 2: Add Garlic, Herbs, and Rice

Next, toss in the garlic and whichever fresh herb you’ve chosen — rosemary or sage, both are fantastic. Stir this mixture for about a minute until it’s fragrant, then add the Arborio rice. Give it a good stir so each grain is coated in the oil and flavors. This little step is key because toasting the rice slightly creates that perfect nutty undertone.

Step 3: Deglaze with White Wine

Pour in the dry white wine and stir continuously for 1 to 3 minutes. You want the wine to cook down mostly so its acidity softens and blends with the rice. This step also gives a layer of complexity to the risotto, so don’t skip it if you can. If you’re wine-free, just use a bit more broth with a splash of fresh lemon juice for brightness.

Step 4: Slowly Add Warmed Broth

This is the heart of the risotto magic—and where patience really pays off. Add about ¾ cup of your warmed vegetable broth at a time, stirring almost constantly to let the rice absorb the liquid before adding more. Keep at this until all the broth is incorporated, and your squash is tender. This process usually takes around 30 minutes. You’ll know it’s done when the risotto is creamy and the rice has that perfect al dente bite — tender but still with a tiny bit of chew.

Step 5: Season, Garnish, and Serve

Give the risotto a final taste and adjust salt and pepper if needed. I love to finish mine with freshly chopped parsley or some elegant sage leaves for that pop of color and fresh earthiness. And if you’re a cheese fan like me, don’t be shy about grating some pecorino or Parmesan on top—it’s the ultimate comfort touch that makes everyone at the table swoon.

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Pro Tips for Making Butternut Squash Risotto Recipe

Keep the Broth Warm: I learned the hard way that cold broth cools down the rice and interrupts cooking, so always keep it gently warm on the stove.
Don’t Rush the Stirring: Stirring constantly helps release starch from the rice, making it creamy—resist the urge to walk away!
Cut Squash Uniformly: Even small cubes cook at the same rate and blend perfectly with the risotto’s texture.
Wine Alternatives: If you don’t drink wine, use an extra ½ cup broth with a squeeze of lemon juice for brightness without the alcohol.

How to Serve Butternut Squash Risotto Recipe

A white plate with creamy risotto that has two main layers: a base of plump, soft rice grains mixed with soft, orange-yellow cubes of cooked squash evenly spread throughout, topped with fresh sage leaves and sprinkled with finely chopped green herbs. A silver fork is placed slightly into the risotto from the top right side. The plate sits on a white marbled surface with a blue and white checkered cloth on the left edge. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually garnish mine with fresh parsley or small sage leaves because they add a wonderful fresh aroma and a pop of color. A generous sprinkle of grated Parmesan or pecorino right at the end elevates it into pure indulgence — it’s how I get my family to ask for seconds every time!

Side Dishes

I like pairing this risotto with something crisp and light to balance the creaminess — a simple arugula salad with lemon vinaigrette or roasted Brussels sprouts work like a charm. If you want a heartier meal, sautéed mushrooms or a garlic herb chicken breast complement the flavors beautifully.

Creative Ways to Present

For special occasions, I sometimes serve the risotto in shallow bowls with a drizzle of good olive oil and a sprinkling of toasted pumpkin seeds for texture. You can also pile it inside hollowed-out butternut squash halves for a stunning presentation that doubles as a fun conversation starter at the dinner table.

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the refrigerator for up to 3 days. The texture thickens as it sits, but that’s easily fixed when reheating. Just sprinkle a bit of broth or water over it and stir to loosen it up while warming.

Freezing

Personally, I find risotto doesn’t freeze as well because the texture can turn a bit grainy when thawed. If you want to freeze it, let it cool completely, portion into freezer-safe containers, and thaw gently in the fridge before reheating.

Reheating

When reheating, I warm the risotto slowly on the stovetop over low heat with a splash of broth or water, stirring frequently. This revives the creamy texture and keeps the rice from drying out.

FAQs

Can I make this Butternut Squash Risotto Recipe without wine?

Absolutely! If you prefer not to use alcohol, simply replace the white wine with an equal amount of vegetable broth with a splash of fresh lemon juice. This keeps the bright acidity and depth of flavor without the wine.
How do I know when the risotto is done?

The risotto is ready when the rice is tender but still slightly firm in the center (al dente), the butternut squash is soft, and the overall texture is creamy and not dry or mushy. Taste a few grains near the end to check for doneness.
Can I use a different type of rice?

For risotto, Arborio rice is the best choice because it releases starch that creates creaminess. Other short-grain rice like Carnaroli or Vialone Nano also work well, but avoid long-grain rice as it won’t develop the classic risotto texture.
Is there a shortcut for this recipe?

While risotto does take some attention and stirring, if you’re really pressed for time, you can use pre-roasted butternut squash or a rice cooker’s risotto setting to speed up the process. Just note the texture might vary slightly from the traditional stovetop method.

Final Thoughts

This Butternut Squash Risotto Recipe holds a special place in my kitchen because it reminds me of cozy family dinners and festive gatherings where everyone lingers over seconds and laughter. It’s genuinely comforting but sophisticated enough to impress guests. I hope you give this a try and discover how easy it is to bring those warm autumn flavors to your table — trust me, you’ll want to make it again and again.