Butternut Squash Risotto Recipe

I absolutely love this Butternut Squash Risotto Recipe because it feels like a warm hug in a bowl — creamy, comforting, and just a little bit fancy. The natural sweetness from the butternut squash pairs beautifully with the savoriness of the Parmesan and the earthiness of sage, creating a dish that’s somehow both simple and impressive at the same time. Whether you’re cooking for a cozy weeknight dinner or want to wow guests without too much fuss, this risotto is a winner.

When I first tried making butternut squash risotto, I was honestly intimidated by the stirring and ladling process, but once I got into the rhythm, I found it incredibly soothing and rewarding. You’ll find that the key is patience — letting the rice slowly soak up all the flavorful broth and squash puree will transform it into that perfect creamy texture we all crave. Trust me, it’s totally worth the hands-on time!

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Ingredients You’ll Need

Every ingredient in this Butternut Squash Risotto Recipe works together to build layers of flavor and create the perfect creamy texture. Fresh herbs and good-quality cheese really take this from simple to stunning, so don’t skimp when shopping!

• Low-sodium chicken broth or vegetable broth: Using low-sodium gives you control over saltiness and keeps the risotto light.
• Butternut squash puree: Homemade or store-bought, this adds beautiful color and natural sweetness.
• Butter or olive oil: Helps sauté and enrich the flavor base.
• Garlic: Fresh and chopped for aromatic depth.
• Shallots: Milder than onions, they soften the flavor without overpowering.
• Arborio rice: The star of risotto, it absorbs liquid without losing structure.
• Dry white wine: Adds acidity and complexity (optional but recommended).
• Fresh sage: Herbaceous note that complements butternut squash perfectly.
• Parmigiano-Reggiano cheese: Freshly grated for maximum savory impact.
• Salt and freshly cracked pepper: To balance and enhance all the flavors.
• Baby arugula: Adds peppery freshness as a garnish.

Variations

I love that this Butternut Squash Risotto Recipe is a great foundation for tweaks — whether you’re cooking for vegetarians, avoiding wine, or looking to add a little twist. Feel free to make it your own!

• Vegetarian Version: Swap chicken broth for vegetable broth and skip the butter for olive oil to keep it lighter — it still tastes incredible.
• Herb Variations: I sometimes replace or add thyme or rosemary for a different earthy twist; it’s fun to experiment.
• Dairy-Free Option: Use nutritional yeast instead of cheese and olive oil in place of butter to keep creaminess without dairy.
• Extra Veggies: Toss in sautéed mushrooms or spinach near the end for more texture and nutrients.

How to Make Butternut Squash Risotto Recipe

Step 1: Warm Your Broth and Butternut Squash Puree

Start by combining your low-sodium broth and butternut squash puree in a large saucepan and heating it over medium-high heat. Once it boils, reduce the heat to low and keep it at a gentle simmer — this warm liquid is what the rice will slowly absorb. I always taste the broth at this point and add a pinch of salt if needed because it’s important for seasoning from the start.

Step 2: Sauté Aromatics and Toast the Rice

In a heavy-bottomed pan over medium heat, melt your butter or warm the olive oil. Add the chopped shallots and garlic and sauté for about two minutes until they’re fragrant and soft but not browned. Add the arborio rice and stir for another two to three minutes so each grain gets coated and starts to toast — this step adds flavor and helps the rice cook evenly.

Step 3: Deglaze with White Wine and Add Sage

Pour in the dry white wine and stir gently until it’s mostly absorbed by the rice. Then add the minced fresh sage, stirring it in to release those amazing herbal aromas. If you don’t use wine, just skip this step and move directly to adding the broth; it’s still fabulous.

Step 4: Ladle in the Broth Gradually, Stirring Constantly

This is where the magic happens: add a ladleful of your hot broth and butternut squash mixture to the rice. Stir gently and wait until the liquid is almost fully absorbed before adding the next ladleful. This slow, gentle cooking process releases the starch from the rice, creating that signature creamy risotto texture. Plan on doing this for about 25-30 minutes — don’t rush! You’ll want the rice to be tender but still have a slight bite (al dente).

Step 5: Finish with Cheese and Serve Immediately

Once all the broth is incorporated and your risotto is beautifully creamy, stir in the freshly grated Parmigiano-Reggiano cheese off the heat. Season with salt and freshly cracked pepper to taste. Serve immediately, topping each portion with a handful of fresh baby arugula for a peppery bite and optionally a little more cheese — it’s such a simple garnish but adds a lovely contrast in flavor and texture.

How to Serve Butternut Squash Risotto Recipe

Garnishes

I love topping this risotto with fresh baby arugula because it adds a nice peppery bite and reduces some of the richness. A sprinkle of extra Parmigiano-Reggiano or even some toasted pumpkin seeds gives lovely texture contrast. Sometimes I drizzle a little good-quality olive oil for extra silkiness!

Side Dishes

This butternut squash risotto pairs beautifully with simple green salads or roasted vegetables like Brussels sprouts or asparagus. If I want a protein side, grilled chicken or pan-seared salmon complements the creamy risotto nicely without overpowering it.

Creative Ways to Present

For special occasions, I sometimes serve this risotto in shallow bowls topped with a crisp sage leaf or a small dollop of mascarpone for an elegant touch. Another fun presentation is using roasted butternut squash bowls as edible “containers” — it’s as impressive as it is tasty!

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to two days. Because risotto thickens as it cools, it’s often firmer than when freshly made, so you’ll want to loosen it up when reheating.

Freezing

I don’t often freeze butternut squash risotto because the texture can get a bit off, but if you do, freeze it in a shallow container for faster thawing. Thaw overnight in the fridge and reheat gently with a splash of broth or water to restore creaminess.

Reheating

To reheat, I recommend warming it on the stove over low heat with a little broth or water, stirring frequently to bring back that creamy texture. Microwaving works too but can be uneven, so add liquid and stir halfway through.

FAQs

Final Thoughts

This Butternut Squash Risotto Recipe has truly become one of my go-to dishes whenever I want something cozy that feels a little special. It’s the kind of recipe you can enjoy on a chilly evening but also serve up for guests who’ll think you spent hours in the kitchen. Don’t be daunted by the stirring—it’s almost meditative once you get the hang of it, and the creamy, flavorful result is pure comfort. Give it a try and let me know how it turns out for you—I’m pretty sure it’ll become a new favorite in your home, just like it did in mine!

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