Butternut squash risotto is a tasty dish that brings the flavors of fall to your table. With just a few simple ingredients-like roasted butternut squash, Arborio rice, low-sodium broth, sage, and Parmesan cheese-this creamy risotto is easy to make and perfect for any occasion. Whether you're having a cozy dinner at home or serving it as a side for Thanksgiving, this dish is sure to impress!
In this post, I'll show you how to make the perfect butternut squash risotto, including all the ingredients you need. You'll find a simple list of items to gather and helpful tips to make sure your risotto is creamy and tasty every time. I'll explain the cooking process step by step, so it's easy to follow, whether you're new to cooking or have some experience. Get ready to enjoy this delicious dish that brings the flavors of fall to your table!
For more risotto inspiration, check out these Instant Pot Risotto and Creamy Orzo Risotto recipes. If you have leftover fresh butternut squash, try these air fryer butternut squash or roasted butternut squash recipes-they are so delicious!
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Ingredients for Butternut Squash Risotto:
To make delicious butternut squash risotto, you'll need the following ingredients, each playing a key role in the dish:
- Arborio Rice: This short-grain rice is essential for risotto. Its high starch content gives the dish its creamy texture as it cooks.
- Fresh Butternut Squash: The star of the dish! Its natural sweetness and vibrant color add flavor and nutrition.
- Low-Sodium Broth: This adds depth and richness to the risotto while keeping the dish moist.
- Grated Parmesan Cheese: This cheese enhances the creaminess and adds a savory flavor that complements the squash.
- Shallots: Milder than onions, shallots provide a subtle sweetness and aromatic base for the risotto.
- Garlic: This ingredient brings warmth and depth, enhancing the overall flavor of the dish.
- Dry White Wine: A splash of wine adds acidity and brightness, balancing the richness of the cheese and butter.
- Butter: This adds richness and a silky finish, making the risotto extra creamy.
- Salt and Black Pepper: These seasonings enhance all the flavors, allowing the ingredients to shine.
- Fresh sage leaves: Adds an earthy, aromatic flavor that complements the squash.
How to Make Butternut Squash Risotto:
Cooking butternut squash risotto is simple and rewarding! Here's how to do it step by step:
- Roast the Butternut Squash: Start by preheating your oven to 400°F (200°C). Cut the butternut squash into cubes and toss them with olive oil, salt, and black pepper. Spread the cubes on a baking sheet and roast for about 45 minutes, or until they are tender and slightly caramelized.
- Sauté Shallots and Garlic: In a large pan, heat a tablespoon of butter over medium heat. Add the chopped shallots and cook for about 4 minutes until they become soft and translucent. Then, add the minced garlic and cook for an additional minute, stirring until fragrant.
- Add the Arborio Rice and Deglaze the Pan: Stir in the Arborio rice and cook for about 1 minute, allowing it to absorb the flavors from the shallots and garlic. Pour in the dry white wine and let it simmer until the liquid evaporates, which adds a lovely depth of flavor.
- Incorporate the Broth and Squash: Add roasted squash and one cup of the low-sodium broth to the rice, stirring continuously until the liquid is mostly absorbed. Repeat this step by adding another cup of broth and stirring until absorbed again. This gradual addition of broth is key to achieving that creamy texture.
- Finish with Cheese: Once the rice is creamy and al dente stir in the grated Parmesan cheese until it melts and combines beautifully with the risotto. Serve with freshly chopped sage leaves.
And just like that, you have a delicious butternut squash risotto ready to be enjoyed!
Tips for Making the Tastiest and Creamiest Butternut Squash Risotto:
Here are some helpful tips to ensure your butternut squash risotto turns out perfectly:
- Use Fresh Ingredients: Fresh butternut squash and herbs like sage make a big difference in flavor. Look for vibrant squash and fragrant sage for the best results.
- Prep Ahead: Chop the butternut squash and shallots in advance. This will make the cooking process smoother and faster when you're ready to start.
- Quick Cooking Methods: For a faster option, you can steam the butternut squash on the stove, air fry it, or even microwave it until tender. These methods can save you time while still delivering great flavor.
- Stir Frequently: Stirring the risotto regularly helps release the starches from the Arborio rice, which is key to achieving that creamy texture.
- Keep Broth Warm: Use warm low-sodium broth instead of cold. This helps maintain a steady cooking temperature and allows the rice to cook evenly without making the dish overly salty.
- Add Salt at the End: Be cautious with salt until the very end. Since the broth contains sodium, the more broth you use, the saltier your dish can become. Taste and adjust the seasoning just before serving.
Storage:
To store leftover butternut squash risotto, let it cool, then transfer it to airtight containers and refrigerate for up to 3-5 days, or freeze for 2-3 months. When reheating, add a splash of broth or water to restore creaminess.
How to Reheat:
To reheat leftover butternut squash risotto, thaw it in the refrigerator overnight if frozen. Warm it on the stovetop over low heat, adding a splash of broth or water to restore its creamy texture, or use the microwave, stirring occasionally until heated through.
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📖 Recipe
Butternut Squash Risotto
Equipment
- a 3½ qt dutch oven or saucepan
- a Baking Sheet
- a spatula
Ingredients
- 1 cup uncooked arborio rice
- 12 oz butternut squash (cut into ¼-inch small cubes)
- 3½ oz diced shallots
- 1 tablespoon minced garlic
- ½ cup dry white wine
- 2 tablespoons unsalted butter
- 4-5 cups low-sodium broth (chicken or vegetables broth)
- 1½ oz grated parmesan cheese
- 2 tablespoons olive oil
- ½ teaspoon coarse kosher salt (and more to taste)
- ¼ teaspoon ground black pepper (and more to taste)
- 5 fresh sage leaves (chopped)
Method
- Heat the broth in a medium saucepan over low heat and keep it warm until you're ready to use it.
- Preheat the oven to 400°F. Toss butternut squash cubes with olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread on a baking sheet and roast for about 45 minutes, or until tender. Once done, transfer to a bowl and mash.
- In a sauce pan, melt butter over medium heat. Sauté chopped shallots for 4 minutes, then add minced garlic and cook for 1 more minute until fragrant.
- Stir in the Arborio rice and cook for about 1 minute. Add dry white wine and simmer until it evaporates.
- Add mashed butternut squash and 1 cup of low-sodium chicken broth to the rice, stirring until mostly absorbed (about 5-7 minutes). Repeat the process, adding the remaining broth 1 cup at a time, until the risotto is creamy and al dente.
- Stir in Parmesan cheese until well combined. Serve with freshly chopped sage.
Rika says
This butternut squash risotto is my favorite fall side dish—it's incredibly creamy and full of flavor!