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Creamy Butternut Squash Risotto

A close-up of creamy butternut squash risotto topped with orange squash cubes and fresh herbs.
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Make this comforting and flavorful butternut squash risotto using simple techniques for a perfect creamy texture. This recipe focuses on whole ingredients for a nourishing fall or winter dinner.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
  • 2 tablespoons olive oil, divided
  • 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)
  • 5 cups low-sodium vegetable broth, kept warm
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons unsalted butter
  • 1/4 cup chopped fresh sage leaves
  • 1/4 cup toasted pecans or walnuts, roughly chopped (optional)
  • Salt and black pepper to taste

Instructions

  1. Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes, or until tender and slightly caramelized. Set aside about 1 cup of the roasted squash for stirring in later; mash the remaining squash with a fork until smooth.
  2. Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  3. 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.
  4. Deglaze: Pour in the white wine. Stir until the wine is completely absorbed by the rice.
  5. Add Broth Gradually: Add one ladleful (about 1 cup) of the warm vegetable broth to the rice. Stir continuously until the liquid is almost completely absorbed before adding the next ladleful. Continue this process, stirring often, for about 18 to 20 minutes. The constant stirring releases the starch, creating the creamy texture.
  6. Incorporate Squash: When the rice is nearly done (al dente—tender but with a slight bite in the center), stir in the mashed butternut squash and the reserved 1 cup of roasted squash cubes. Add another ladle of broth if needed to maintain a flowing consistency.
  7. Finish the Risotto (Mantecaura): Remove the pot from the heat. Stir in the butter, grated Parmesan cheese, and fresh sage. Stir vigorously for 1 minute to emulsify the mixture and make it extra creamy. Season with salt and pepper to your taste.
  8. Serve: Divide the risotto among bowls immediately. Top with extra Parmesan cheese and the toasted pecans or walnuts, if using.

Notes

  • Keep your vegetable broth simmering in a separate small pot while you cook. Adding cold broth stops the cooking process and hinders creaminess.
  • Stirring is non-negotiable for a proper risotto. Stir gently but consistently to prevent sticking and encourage starch release.
  • For a vegetarian main course, this recipe works perfectly as is. If you prefer a richer flavor, substitute half the vegetable broth with mushroom broth.

Nutrition

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