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Creamy Butternut Squash Risotto Recipe

A close-up of creamy butternut squash risotto topped with roasted squash cubes, grated cheese, and sage leaves.
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Make this comforting, homemade risotto with roasted butternut squash using the authentic Italian technique for a rich, creamy texture. This is a perfect vegetarian winter squash dinner.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled, seeded, and diced
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 6 cups low-sodium vegetable stock
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine (like Pinot Grigio)
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh sage leaves, chopped

Instructions

  1. Roast the squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on a baking sheet and roast for 20 to 25 minutes, or until tender and lightly caramelized. Set aside about 1 cup of the roasted squash for garnish and mash the rest with a fork until mostly smooth.
  2. Heat the stock: Pour the vegetable stock into a saucepan and bring it to a gentle simmer over medium-low heat. Keep it warm throughout the cooking process.
  3. Sauté aromatics: In a large, heavy-bottomed pot or Dutch oven, melt the butter with the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Toast the rice: Add the Arborio rice to the pot. Stir constantly for 2 minutes until the edges of the grains look translucent. This step is key for creamy risotto.
  5. Deglaze: Pour in the white wine. Stir and cook until the wine is completely absorbed by the rice.
  6. Add stock gradually: Add one ladleful (about 1 cup) of the warm stock to the rice. Stir continuously until the liquid is almost completely absorbed. Continue adding the stock, one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next. This process takes about 18 to 20 minutes. The risotto is done when the rice is creamy but still has a slight bite in the center (al dente).
  7. Finish the risotto: Remove the pot from the heat. Stir in the mashed butternut squash, the grated Parmesan cheese, the remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir vigorously for 1 minute to incorporate air and create a creamy texture.
  8. Serve: Stir in the chopped fresh sage. Divide the risotto among bowls. Top each serving with the reserved roasted squash pieces and extra Parmesan cheese.

Notes

  • Keep your stock warm; adding cold stock stops the cooking process and prevents the starch from releasing properly.
  • Stirring is non-negotiable; this friction releases the starch from the Arborio rice, which creates the signature creamy sauce without adding heavy cream.
  • If you run out of stock, you can substitute with hot water, though the flavor will be less deep.

Nutrition

Find it online: https://hearthbite.com/butternut-squash-risotto-recipe/