Butternut Squash Risotto is the ultimate cozy fall dish, rich, creamy, and full of comforting flavor. The natural sweetness of roasted squash pairs beautifully with Parmesan cheese and a touch of cream, creating a meal that feels both elegant and satisfying. If you love this flavor combination, be sure to check out our Butternut Squash Soup for another seasonal favorite.
Why You’ll Love This Recipe
This Butternut Squash Risotto is creamy and comforting, with the starch from Arborio rice and a touch of cream creating a luxuriously smooth texture. The butternut squash adds a beautiful fall flavor and natural sweetness that perfectly balances the salty Parmesan cheese. It’s elegant enough to serve when entertaining but simple enough to make for a cozy weeknight meal.
Tips for the Best Risotto
- Keep the broth hot: Adding cold broth will slow cooking and change the texture.
- Stir regularly: Gentle, consistent stirring releases starches that make risotto creamy.
- Taste as you go: Butternut squash sweetness can vary, so adjust with extra salt or cheese if needed.
- Serve immediately: Risotto thickens as it cools, so plate it right away for the best texture.
Substitutions and Variations
- Vegetarian option: Swap the chicken broth for vegetable broth.
- Cheese: Try Pecorino Romano for a sharper flavor or a mix of Parmesan and mascarpone for richness.
- Add-ins: Stir in sautéed mushrooms, spinach, or even a drizzle of brown butter for a gourmet touch.
- Wine-free: Substitute white wine with an equal amount of broth plus a splash of lemon juice.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or cream and warm over low heat, stirring until smooth again. Avoid freezing, as risotto’s texture does not hold up well once thawed.
Butternut Squash Risotto
Ingredients
- 3 tablespoons unsalted butter
- 2 cups butternut squash, peeled and cut into ¼-inch cubes
- ½ small yellow onion
- 1 teaspoon garlic, minced
- 1½ cups Arborio rice
- ½ teaspoon kosher salt
- ½ cup dry white wine
- 4 cups hot chicken broth
- ¼ cup heavy cream
- 1 cup Parmesan cheese, finely grated , plus more for serving
- Fresh thyme leaves, for garnish
Instructions
- In a medium skillet or saucepan over medium heat, melt the butter.
- Add the cubed butternut squash and diced onion. Cook, stirring occasionally, until the squash is fork-tender and the onion is soft and translucent, about 6 to 8 minutes.
- Add the minced garlic and cook for 1 more minute, stirring constantly to prevent burning.
- Add the Arborio rice and kosher salt. Stir to coat the rice with the butter and vegetables. Toast the rice for about 1 minute, until the edges of the grains look translucent and the center remains opaque.
- Pour in the dry white wine. Reduce heat to medium-low and cook, stirring occasionally, until the wine has mostly evaporated, about 2 to 3 minutes.
- Begin adding the hot chicken broth, about ½ cup at a time, stirring gently and continuously. Wait until the liquid is mostly absorbed before adding the next ½ cup of broth. Continue this process, adjusting the heat as needed to keep a gentle simmer, until all of the broth is incorporated and the risotto is creamy and tender with a slight bite in the center, about 30 to 35 minutes.
- Add the heavy cream and finely grated Parmesan cheese. Stir until the cheese is fully melted and the mixture is smooth and creamy.
- Remove from hea and garnish with fresh thyme and extra Parmesan cheese before serving.
- Serve immediately for best texture, as risotto thickens as it sits.
This recipe was inspired by the butternut squash risotto on iamhomesteader.com.
More Fall Favorites
Oven Roasted Turkey Breast
Juicy oven-roasted turkey breast with herb butter and homemade pan gravy; simple, flavorful, and perfect for smaller gatherings.
Brown Butter Mashed Potatoes
Elevate your mashed potatoes with our Brown Butter Mashed Potatoes—creamy, rich, and full of flavor. Perfect for holidays or any meal!
Butternut Squash Soup
Cozy Butternut Squash Soup with veggies and spices, perfect for fall meals or holiday menus. Easy to make, store, and freeze!