There’s nothing quite like a warm, comforting bowl of risotto, especially when the crisp air of fall and winter sets in. This creamy Butternut Squash Risotto recipe perfectly captures the essence of the season, blending the natural sweetness of pureed butternut squash with the rich, al dente texture of Arborio rice. It’s a dish that feels undeniably gourmet but is surprisingly simple to master, making it an ideal choice for a cozy weeknight meal or an impressive dinner party centerpiece.
Butternut squash is a true star in our kitchen during the colder months, celebrated for its versatility, vibrant color, and nutritional benefits. Its naturally sweet, earthy flavor provides a wonderful base for both savory and sweet dishes. Beyond this delectable risotto, we often find ourselves enjoying other seasonal favorites like this Hearty Stuffed Butternut Squash, perfect as a main course, or a comforting bowl of this Creamy Butternut Squash Pasta, a family-friendly delight. Incorporating butternut squash into your diet not only adds incredible flavor but also boosts your intake of vitamins A and C, fiber, and antioxidants.
The Art of Risotto: Elegant, Yet Accessible
Risotto has a reputation for being a high-maintenance dish, often associated with fine dining. However, the truth is, making a perfect risotto is less about complex techniques and more about patience and attentiveness. It’s a rewarding culinary experience that yields truly spectacular results.
For me, risotto wasn’t a dish I grew up with, but it has quickly become one of my absolute favorites. There’s something inherently satisfying about the process of coaxing a simple grain of rice into a luxurious, creamy masterpiece. This butternut squash version takes that comfort to the next level, offering a cozy warmth that’s ideal for chasing away the chill of a cold evening. It’s the kind of meal that wraps you in a hug from the inside out.
Why This Butternut Squash Risotto Will Be Your New Favorite
This recipe combines the best of classic Italian risotto techniques with the wholesome goodness of seasonal butternut squash. The result is a dish that is:
- **Incredibly Creamy:** Thanks to the starch released from Arborio rice and the velvety texture of pureed squash.
- **Richly Flavorful:** Sweet, earthy butternut squash perfectly complements savory aromatics and sharp Parmesan cheese.
- **Deeply Comforting:** A hearty and warming meal that’s perfect for chilly days and cozy nights.
- **Surprisingly Simple:** Despite its elegant appearance, the steps are straightforward and achievable for home cooks of all levels.
Gather Your Ingredients for a Flawless Risotto
The success of any great dish begins with quality ingredients. Here’s a closer look at what you’ll need and some tips for each:
- Butternut Squash: For the best flavor, I always recommend using a fresh butternut squash. Roasting it brings out its natural sweetness and adds a depth of flavor that can’t be matched. To simplify the process, you can opt for pre-cut butternut squash cubes or even pre-made pureed squash found in the freezer section of many grocery stores. You’ll only need a small to medium-sized squash for this recipe (about 12 ounces of puree); if your squash is larger, the excess puree can be frozen for future use in soups, breads, or other dishes.
- Chicken Broth (or Vegetable Broth): This is the liquid that transforms plain rice into creamy risotto. Chicken broth (or even chicken stock for a richer flavor) provides a savory foundation. For a vegetarian version of this delicious risotto, simply substitute with a good quality vegetable broth. Ensure your broth is always warm before adding it to the rice; this prevents cooling down the rice and slowing the cooking process, ensuring even cooking.
- Olive Oil: Essential for sautéing the foundational aromatics—the onion and garlic. Extra-virgin olive oil adds a subtle fruity note, but any neutral cooking oil will work.
- Onion & Garlic: These aromatic vegetables are the backbone of flavor for most Italian dishes, and risotto is no exception. Finely chopped onion cooked until translucent provides sweetness and depth, while minced garlic adds a pungent warmth. Don’t be shy with the garlic if you’re a fan!
- Arborio Rice: This is non-negotiable for authentic risotto. Arborio is a short-grain Italian rice with a high starch content. As it cooks and is stirred, this starch is released, creating the signature creamy texture of risotto without the need for excessive cream. It’s widely available in most supermarkets, typically in the rice or international foods aisle.
- Freshly Grated Nutmeg: A small dash of freshly grated nutmeg adds a wonderful, subtle warmth and spice that beautifully complements the sweetness of the butternut squash. It’s a classic pairing that elevates the entire dish.
- Salt and Pepper: Never underestimate the power of proper seasoning. Risotto needs careful seasoning throughout the cooking process. If your risotto tastes bland, it likely needs more salt. Taste and adjust before serving.
- Parmigiano-Reggiano Cheese: While any good quality Parmesan will work, investing in authentic Parmigiano-Reggiano truly makes a difference in this dish. Its complex, salty, umami flavor melts perfectly into the risotto, adding unparalleled richness. Always grate your cheese fresh for the best texture and flavor.
- Unsalted Butter: Added at the very end, butter is crucial for the “mantecatura” process, which emulsifies the risotto, making it incredibly smooth, glossy, and luxurious. Unsalted butter allows you to control the overall saltiness of the dish.
- Fresh Sage: A sprinkle of fresh sage, either finely chopped or as a delicate garnish, adds a fresh, aromatic counterpoint to the rich risotto. Sage and butternut squash are a match made in culinary heaven. If fresh sage isn’t available or you’re not a fan, you can omit it.
How to Craft Your Creamy Butternut Squash Risotto
Making risotto is a meditative process that rewards attention and a gentle hand. Follow these steps for a consistently perfect, creamy result:
Step 1: Prepare the Butternut Squash
Preheat your oven to 400°F (200°C). Carefully slice the butternut squash in half lengthwise and scoop out the seeds and fibrous bits. Place the halves cut-side up on a baking sheet, ideally lined with foil or parchment paper for easy cleanup. Roast in the preheated oven for 30-45 minutes, or until the squash is fork-tender. The exact time will depend on the size of your squash. Once tender, remove from the oven and allow it to cool slightly so it’s easier to handle.
Once cooled, scoop the soft flesh from the skin and transfer it to a food processor. Process until you achieve a completely smooth, velvety puree. Measure out 12 ounces (approximately 1½ cups) of this vibrant puree for your risotto. Any leftover puree can be stored in the refrigerator or frozen for another delicious recipe, such as our favorite Butternut Squash Bread.
Step 2: Warm the Broth
In a medium saucepan, combine the chicken broth with 1 cup of water. Heat this mixture over medium heat until it’s hot but not boiling. Once hot, reduce the heat to low to keep the broth consistently warm throughout the risotto-making process. This step is crucial, as adding cold broth to hot rice will shock the rice and impede the even cooking and starch release needed for creaminess.
Step 3: Sauté Aromatics and Toast the Rice
In a large, heavy-bottomed pot or a Dutch oven (my preferred choice for its even heat distribution), heat the olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until it becomes translucent and softened, which usually takes about 2-3 minutes. Then, add the minced garlic and cook for just another 30 seconds until fragrant, being careful not to burn it.
Add the Arborio rice to the pot with the cooked aromatics. Stir continuously for 2-3 minutes, allowing the rice grains to toast. This “toasting” helps the rice maintain its shape and firmness while cooking, preventing it from becoming mushy and ensuring that satisfying al dente bite.
Step 4: The Gradual Broth Addition
Now begins the heart of risotto making: gradually adding the warm broth. Ladle in about two ladlefuls (approximately ½ to ¾ cup) of the hot broth into the rice. Stir constantly but gently until the liquid has been almost completely absorbed by the rice. You’ll notice the rice taking on a creamy sheen as the starch is released. Once the broth is mostly absorbed, add another ladleful. Continue this process, adding broth a ladleful at a time and stirring until absorbed, for approximately 18-22 minutes. The goal is to develop a creamy consistency while ensuring the rice remains firm to the bite (al dente).
Step 5: Finish and Serve
During the last few minutes of cooking, when the rice is nearly al dente and the risotto is beautifully creamy, stir in the butternut squash puree. Mix well to combine, ensuring the vibrant orange color is evenly distributed throughout. Season the risotto with the freshly grated nutmeg, salt, and black pepper to taste. Remember to taste as you go and adjust the seasoning as needed.
Remove the pot from the heat. This is where the magic of “mantecatura” happens. Stir in the cold butter pieces until they are completely melted and incorporated. Then, add the grated Parmigiano-Reggiano cheese and stir vigorously until the cheese has melted and the risotto is incredibly smooth, glossy, and emulsified. This final stirring off the heat creates that characteristic luscious texture.
Serve your butternut squash risotto immediately, garnished with a sprinkle of fresh slivered sage. A final drizzle of high-quality extra virgin olive oil can also add a lovely finishing touch. Enjoy this warm, inviting dish that promises comfort in every bite!
Expert Tips for the Ultimate Risotto Experience
- **Patience is a Virtue (But Not for Too Long):** While the gradual addition of liquid is key, don’t feel like you need to add it drop by drop. Ladle in about two ladlefuls at a time and stir until mostly absorbed. The entire process of adding broth should take around 20-25 minutes. If you rush it, the rice won’t absorb the liquid evenly and won’t release its starch properly.
- **The Stirring Sweet Spot:** You don’t need to stir constantly without pause, but you also shouldn’t walk away and let it sit. Frequent stirring (every 30 seconds to a minute) is important to prevent the rice from sticking to the bottom of the pot, encourage even cooking, and promote the release of starch for that luxurious creaminess.
- **Testing for Doneness:** The perfect risotto should be creamy but still have a slight bite to the rice – al dente. Taste the risotto before adding the squash puree to check if the rice is cooked to your preference. If you prefer a softer rice, simply add a bit more warm broth or water and continue cooking for a few more minutes until it reaches your desired texture.
- **Leftovers & Reheating:** Risotto is best enjoyed fresh off the stove. Leftover risotto tends to become quite thick and gluey, and the squash in this recipe can make it even more so. If you do have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, you may need to add a splash of warm broth or water and stir gently over low heat to bring back some of its creaminess. For an adventurous twist, transform cold risotto into delicious Arancini (fried rice balls)!
- **Choosing Your Squash:** Look for a butternut squash that feels heavy for its size, with smooth, unblemished skin. A deeper orange color usually indicates a sweeter flavor.
- **Wine Pairing:** A dry white wine, such as a crisp Pinot Grigio or Chardonnay, pairs beautifully with the rich and creamy flavors of butternut squash risotto. If you enjoy cooking with wine, a splash of dry white wine can be added after toasting the rice and before adding the broth for an extra layer of flavor.
- **Make it Vegan:** To make this risotto vegan, simply use vegetable broth, plant-based butter (or additional olive oil), and your favorite dairy-free Parmesan alternative. The natural creaminess of the squash and Arborio rice will still shine through.
- **Don’t Forget the Acid:** While not explicitly in the original recipe, a small squeeze of lemon juice at the very end can brighten up the flavors and balance the richness of the dish.
Explore More Butternut Squash Delights
If you’ve fallen in love with the versatility of butternut squash, here are more recipes to inspire your culinary adventures:
- Hearty Butternut Squash Chili with Beef
- Savory Butternut Squash and Sage Pizza
- Rustic Sausage and Butternut Squash Slab Pie
- Delicious Roasted Butternut Squash with Pasta and Brown Butter
- Exotic Curried Butternut Squash Soup
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Butternut Squash Risotto
Author: Deborah Harroun
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian
Pin Recipe
This creamy Butternut Squash Risotto is the perfect comfort dish. Creamy rice is combined with pureed squash in this comforting recipe.
Ingredients
- 1 small butternut squash
- 5-6 cups chicken broth
- 1 cup water
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups arborio rice
- Freshly grated nutmeg, to taste
- Salt and pepper, to taste
- 1 cup grated Parmigiano-Reggiano cheese
- 2 tablespoons butter, cut into pieces
- Fresh sage, slivered, for garnish
Instructions
- Preheat the oven to 400ºF (200°C). Slice the butternut squash in half lengthwise. Place both halves cut-side up on a baking sheet lined with foil. Roast in the oven until the squash is tender when pierced with a fork. Remove from the oven and allow to cool.
- When the squash is cool, scoop the flesh and place it in a food processor. Process until smooth. Measure out 12 oz (approximately 1½ cups) of the puree. Reserve any remaining squash for another recipe.
- Heat the chicken broth and water in a saucepan over medium heat until hot. Reduce heat to low to keep warm.
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 2 minutes. Add the garlic and cook for an additional 30 seconds until fragrant. Add the Arborio rice and toast, stirring, for 3 minutes.
- Add 2 ladlefuls of the warm broth to the pan and stir constantly until the broth has been absorbed by the rice. Repeat this process, adding broth a ladleful at a time and stirring until absorbed, until the risotto is creamy and the rice is al dente (approximately 20 minutes).
- During the last few minutes of cooking, stir in the butternut squash puree. Season with nutmeg, salt, and pepper to taste.
- Remove the pot from the heat. Stir in the butter until melted, then add the grated Parmigiano-Reggiano cheese and stir to combine until the risotto is smooth and creamy. Serve immediately topped with fresh slivered sage.
Recipe Notes:
Nutrition information provided is an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Serving: 1/6 of recipe, Calories: 387kcal (19%), Carbohydrates: 47g (16%), Protein: 14g (28%), Fat: 13g (20%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 6g, Trans Fat: 0g, Cholesterol: 33mg (11%), Sodium: 164mg (7%), Fiber: 4g (17%), Sugar: 1g (1%)
Keywords: butternut squash risotto, risotto recipe, fall recipes, comfort food, creamy risotto