Butternut Squash Risotto
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This butternut squash risotto is perfectly creamy and delicious, made with butternut squash, fresh sage, and fluffy grated parmesan cheese! A winter and fall dinner recipe that no one can resist!
Table of contents
Do you love risotto? If so, you’re going to love this simple butternut squash risotto recipe. It’s a delicious and creamy dish that will warm your heart and fill your stomach during the autumn and winter months.
This easy creamy risotto is a huge hit at dinner parties, the perfect main dish for a fall date night, or it’s perfect to enjoy when you need a warm bowl of comfort on a cold day.
Butternut squash adds a creamy texture with a lightly sweet flavor. It’s paired with the bold flavor of fresh sage and is cooked in a savory vegetable broth.
Butternut squash risotto is naturally gluten-free with a vegan option!
If you’re planning to serve it up for dinner, it is hearty enough to serve on its own or with a simple salad or freshly baked bread.
You can make this amazing meal in around 40 minutes with ingredients from any grocery store. There are only 6 steps involved in making this dish, which means even if this is the first time you are cooking risotto, you can whip up something tasty without spending hours at the stovetop.
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Ingredients You’ll Need
- Arborio rice: Arborio rice is a short-grain Italian rice, that’s frequently used in risotto. You can buy Arborio rice in most grocery stores but if you can’t find it, then use Carnaroli or Vialone Nano rice instead. Avoid using short-grain rice or brown rice, as they are less starchy, and won’t be as creamy.
- Dry white wine: Adding a splash of white wine to the risotto helps to add flavor and depth.
- Extra virgin olive oil: Make sure to pick an olive oil made from pure, cold-pressed olives, as it retains more nutrients and contains more antioxidants.
- Yellow onion: Yellow onions have a slightly sweet flavor and pair well with the butternut squash.
- Fresh sage: Fresh sage has an earthy, peppery flavor. You can also use dried sage, but make sure to reduce its quantity. About one tablespoon of fresh sage is roughly the same as one teaspoon of dried sage.
- Butternut squash: Butternut squash contains plenty of vitamins, and antioxidants and gives this risotto a beautiful orange color, creamy texture, and lightly sweet flavor.
- Vegetable broth: Veggie broth infuses the rice with flavor and nutrients. You can also use chicken stock if you are not vegetarian.
- Grated parmesan cheese: Parmesan not only adds a cheesy and salty layer of flavor to this risotto but also helps to thicken it up and make it creamy. You can omit it completely for a vegan butternut squash version, or sub it for vegan parmesan cheese.
- Garnish: Sage leaves and thyme create a pop of green color and freshness to the final dish. If you are up for an extra treat, you can also use crispy fried sage as a topping. It’s delicious!
- Black pepper: For a touch of spiciness.
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How To Make Butternut Squash Risotto
- Dry toast the rice: Heat up a large skillet, a pot, or a dutch oven over medium heat. Once the pan is hot, add the risotto rice. Using a wooden spoon, constantly stir the rice as it releases its nutty flavor. Do this for 2-3 minutes, then add the white wine carefully. Let the wine completely evaporate, then remove the rice from the heat and set it aside in a bowl or on a plate for later.
Make sure your pan is quite wide and not too tall (around 3 to 4 inches). This will help the rice to cook evenly, and it will also create a creamier texture during the resing time (mantecatura – see point 5).
- Saute the vegetables: To the same skillet, add the extra virgin olive oil and keep the heat at medium. First, add the onion and the chopped fresh sage leaves and saute for 2-3 minutes or until the onion becomes soft and translucent.
- Add the chopped butternut squash: Let it brown in the heat, then add the broth intermittently ½ cup at a time until the butternut squash is fork-tender. This will take about 12-15 minutes.
Alternative Option – Roasted butternut squash: You can also use roasted butternut squash if you have any leftovers, or if you have more time. I find that using roasted butternut squash gives the risotto more depth of flavor, but it adds a good 20 minutes to the recipe. If you want to roast your butternut squash, add the butternut squash cubes to a baking sheet, covered with parchment paper, sprinkle with olive oil and sea salt, and roast in the pre-heated oven (400F) for 25-30 minutes. You can then add the roasted butternut squash to the pan, once the onions are slightly toasted, add a bit of broth to help breaking down the squash, and proceed to point 4.
- Cook the rice: Add the toasted Arborio rice to the cooked vegetable and broth mixture, and stir it into the mixture until evenly combined. Continue to add warm broth while stirring every 20-30 seconds. Make sure the broth is fully absorbed before adding more. Reduce to medium-low heat, and cook the rice for 18-20 minutes until al dente or as according to the package instructions. Before removing from the heat, adjust the seasoning by adding more salt or black pepper if needed.
- Add the cheese and rest: Remove the risotto from the heat and stir in the parmesan cheese until fully combined. Cover the risotto with a lid and let it rest for 3-5 minutes.
- Garnish and serve: Give the risotto a last stir. Ladle the risotto into bowls and garnish with fresh sage, thyme, and grated parmesan. Serve hot and enjoy!
How to Store
Fridge: Store butternut squash risotto in an airtight container or wrap it tightly with foil or plastic wrap. For best flavor, eat when freshly made but will be fine when stored in the refrigerator for up to three days.
To reheat, place it in a pot or a pan, add some vegetable broth (or water), and stir until hot throughout. You can also reheat it in the microwave. In a microwave-safe container, add the cold risotto and some broth or water. Heath for a minute, remove the risotto from the microwave, stir and put it back for another minute. Continue until it reaches the desired temperature (usually around 3 minutes).
F.A.Q.
The dry toasting method for rice is a way of toasting the rice without oil in a hot pan. This technique helps to create a much creamier texture without losing the crunchiness of the rice. It helps to slowly release the starch while maintaining the rice’s firmness.
No, but it makes a much better risotto. It helps to stop the rice from absorbing too much liquid. If you didn’t toast the rice first, the risotto would come out a little bit too wet and sticky.
You can, but the wine helps to add flavor and depth to the risotto. If you don’t want to use wine, you can substitute it with chicken broth or vegetable stock, or omit it entirely.
Stirring the risotto constantly for 20 minutes (or until all of the stock has been absorbed) is not absolutely necessary but it helps create a creamy texture. If you don’t have time to stir, add a bit more broth at a time, then check it every few minutes.
This step is called mantecatura in Italian. It’s important to allow the risotto to rest before serving because it helps the rice to become even creamier. In traditional risotto recipes, mantecatura meant butter. In fact, butter and any other type of cheese are usually added at this stage. I avoid using butter, but even without butter, resting the rice will allow it to absorb all the flavors and help to develop a rich, buttery texture.
Why I Love This Easy Butternut Squash Recipe
- It uses simple and easy-to-find ingredients.
- The entire dish takes 30 minutes or less to make.
- It’s warm and comforting for fall and winter.
- Easily prepared as a vegan dish.
Other Butternut Squash Recipes You’ll Love
- Butternut Squash Salad
- Creamy Butternut Squash Pasta with Sage
- Vegan Butternut Squash Soup
- Butternut Squash Curry With Chickpeas
If you try this butternut squash risotto recipe, please leave a comment and a rating and let me know how much you liked it!
Butternut Squash Risotto
Ingredients
- 1 ½ cup arborio rice
- ¼ cup dry white wine
- 2 tablespoon extra-virgin olive oil
- 1 yellow onion - chopped
- 6 fresh sage leaves - minced
- 1.5 pounds butternut squash - ¼-inch cubes
- 6 cups vegetable broth
- black pepper - to taste
- ½ cup grated parmesan cheese - optional
- Sage leaves or thyme leaves for serving - optional
Instructions
- First, dry toast the rice: Heat a large skillet or pot over medium heat. Once hot, add the rice and keep turning it with a wooden spoon to avoid burning it. Keep toasting the rice for around 2-3 minutes, then add the white wine and stir immediately to prevent it from sticking. Let the wine evaporate, remove the rice from the skillet, and set it aside in a small bowl or on a plate.
- In the same skillet, add the extra-virgin olive oil. Add the chopped onion and minced sage leaves and cook for 2-3 minutes until the onion becomes translucent.
- Add the butternut squash, let it brown for a minute, then add ½ cup of broth until it softens and is tender to the touch (it should take around 12 to 15 minutes- add more broth if needed). See note 1.
- Add the toasted rice and stir well. Add ¾ cup of warm broth at a time, and stir every 20 to 30 seconds to allow the broth to be absorbed before adding the next. Cook for 18 to 20 minutes, depending on the risotto rice you used (check package instructions).
- Towards the end of cooking, adjust the seasoning with black pepper and check if more salt is needed.
- Remove from the stove, add ¼ cup of parmesan cheese (see note 2), mix well, and cover with a lid. Let it rest for 3 minutes before serving.
- Garnish with small sage leaves, thyme, and some grated parmesan, if desired.
Notes
Nutrition
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Our whole family loved this even the pickiest of eaters. I’ll definitely make this again.
This was delicious – I did roast the butternut squash though 😊
Easy and delicious! Used frozen cubed butternut squash to make it quicker
I am confused on how much broth to add, and when… it says add 1/2 cup at a time before the rice is in, and then add 3/4 cup at a time after you add the rice. I’ve never made risotto before so found this a little confusing!
Sorry for the confusion. The 1/2 cup of broth is to add the to butternut squash until is cooked. Once you add the rice, add the broth 3/4 cup at a time. I hope this helps!
This looks amazing. I am adding this recipe to my Thanksgiving dinner menu.
Thank you!
Thank you Denise, I hope you’ll love it 🙂
Delicious! Will make again
So glad you liked it, Angela!