If you’re hunting for a cozy, creamy, and utterly comforting dish, this Butternut Squash Risotto Recipe is just the thing you’ll want to try in your kitchen tonight. I absolutely love how this recipe balances the natural sweetness of roasted butternut squash with the rich, velvety texture of classic risotto – it’s like a warm hug on a chilly evening. Whether you’re a risotto newbie or a seasoned home cook, you’ll find this version approachable and totally satisfying.

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Why You’ll Love This Recipe

Comforting & Creamy: The risotto’s creamy texture pairs beautifully with tender, sweet butternut squash for ultimate comfort food vibes.
Simple Ingredients: You probably have everything on hand already, and this recipe keeps things straightforward without sacrificing flavor.
Crowd-Pleaser: I’ve served this to friends and family, and it disappears every single time—guaranteed approval!
Versatile & Seasonal: Whether fall or winter, this recipe is perfect for showcasing seasonal squash—and easy enough to tweak your way.

A shallow white plate holds a creamy risotto with visible small orange cubes mixed throughout, likely squash, and sprinkled with finely chopped green herbs. Three whole sage leaves are placed on top, adding a fresh touch. A silver fork rests gently on the side of the risotto, with a woman's hand lightly holding it. The background and surface are a clean white marbled texture, with a white and blue checkered cloth partly visible at the edge. photo taken with an iphone --ar 2:3 --v 7 - Butternut Squash Risotto, creamy butternut squash risotto, easy vegetarian risotto, comforting fall dinner, homemade risotto with butternut squash

Ingredients You’ll Need

The ingredients in this Butternut Squash Risotto Recipe come together to create incredible depth—creamy rice, sweet squash, aromatic herbs, and a touch of cheese. Here’s a quick rundown of what to look for when shopping:

Flat lay of vibrant cubed butternut squash, finely chopped yellow onion, fresh garlic cloves, delicate sprigs of rosemary, uncooked Arborio rice grains, a small bunch of bright green parsley leaves, and a pile of grated pale pecorino cheese, arranged beautifully with a few glossy sage leaves scattered around, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Butternut Squash Risotto, creamy butternut squash risotto, easy vegetarian risotto, comforting fall dinner, homemade risotto with butternut squash

Extra-virgin olive oil: Adds a mild fruitiness and is perfect for sautéing without overpowering flavors.
Yellow onion: Provides a savory base—make sure it’s fresh and firm for best taste.
Sea salt: Enhances all the subtle flavors; I always recommend seasoning gradually.
Black pepper: Freshly ground is best for that sharp, bright bite.
Butternut squash: Cubed small to ensure even cooking—choose firm, bright orange squash for sweetness.
Garlic cloves: Finely chopped so it disperses flavor without overpowering.
Rosemary or sage: Fresh herbs really elevate the dish, but dried can work in a pinch (use sparingly).
Arborio rice: This special risotto rice is what makes the dish creamy—don’t swap for regular rice.
Dry white wine: Adds acidity and balance; a simple everyday white like Pinot Grigio works well.
Vegetable broth: Warmed, so it absorbs better—homemade or good-quality store-bought.
Parsley or sage leaves (optional): Fresh garnish that brightens flavors at the end.
Pecorino or Parmesan cheese (optional): Grated on top for that salty, nutty finishing touch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Butternut Squash Risotto Recipe is how easy it is to make it your own. I often switch up the herbs or cheese depending on what I have around, and you can easily adapt it for different diets.

Herb Swaps: I sometimes use fresh sage over rosemary for a more earthy vibe—both are fantastic and give neat little flavor twists.
Dairy-Free: Skip the cheese and finish with a splash of nutritional yeast or a drizzle of good olive oil to keep it creamy without dairy.
Protein Boost: Try adding cooked chicken, crispy pancetta, or toasted nuts for extra texture and sustenance.
Seasonal Changes: During fall, swap in pumpkin instead of butternut squash for a subtly different sweetness that’s just as cozy.

How to Make Butternut Squash Risotto Recipe

Step 1: Sauté the Aromatics and Butternut Squash

Start by heating your olive oil over medium heat in a wide skillet. Toss in the chopped onion, season with sea salt and a few cracks of black pepper. Let the onions soften for about 2 to 3 minutes until they’re fragrant and translucent. Then, add the butternut squash cubes and cook for another 6 to 8 minutes. You want the squash to start getting tender but not mushy—it should slightly caramelize to bring out that lovely natural sweetness. This step is where your kitchen starts to smell like autumn bliss.

Step 2: Build the Flavor Base

Next, stir in your finely chopped garlic and minced rosemary or sage. Give it a good stir to release those herb and garlic aromas, then add the Arborio rice. Toasting the rice for about a minute helps it start absorbing flavors and keeps the grains nicely separate as it cooks. Pour in the dry white wine and cook for 1 to 3 minutes, stirring occasionally, until the wine mostly evaporates. This step adds a little brightness and complexity—it’s one of my favorite parts!

Step 3: Slowly Add Warm Broth and Stir

This is where patience pays off. Ladle in about ¾ cup of warm vegetable broth and stir continuously, allowing the rice to soak up the liquid before adding more. Repeat this process, ¾ cup at a time, until the broth is gone and the risotto is soft, creamy, and the squash is tender—usually about 20 to 25 minutes. The stirring encourages the rice to release its natural starch, creating that luscious risotto consistency. Stay close by and keep stirring—I promise it’s worth the effort!

Step 4: Season, Garnish, and Serve

Once your risotto is creamy and the squash melts in your mouth, taste it and adjust salt and pepper as needed. I like to finish it with a handful of chopped parsley or a few small sage leaves for freshness. If you’re a cheese fan, sprinkle on grated pecorino or Parmesan to add a salty, nutty note that makes this dish feel extra special. Serve immediately, and prepare for endless compliments!

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Pro Tips for Making Butternut Squash Risotto Recipe

Warm Your Broth: Use broth that’s warm on the stove; cold liquid slows cooking and affects texture.
Don’t Rush the Stirring: Stirring releases starch for creaminess, but you don’t have to stir nonstop—gentle, consistent strokes work best.
Cube Squash Evenly: Try for uniform small cubes so the squash cooks evenly with the rice.
Wine Quality Matters: Use a dry white you enjoy drinking—its flavor really makes a difference in the final dish.

How to Serve Butternut Squash Risotto Recipe

Butternut Squash Risotto Recipe - Serving

Garnishes

I often garnish my risotto with a sprinkle of fresh chopped parsley or tiny sage leaves—it brightens the buttery richness perfectly. Grated cheese, especially Parmesan or pecorino, always gets sprinkled on top right before serving. The salty, nutty contrast really pulls the dish together.

Side Dishes

This butternut squash risotto pairs wonderfully with crisp roasted vegetables or a simple green salad dressed with lemon vinaigrette. For something heartier, try serving alongside pan-seared chicken breasts or a roasted pork tenderloin—your guests will love how balanced and satisfying the meal feels.

Creative Ways to Present

For special occasions, I’ve served this risotto inside hollowed butternut squash halves. It looks stunning and keeps things autumnal and festive. Another idea: garnish with toasted pumpkin seeds or a drizzle of browned butter for extra texture and flavor depth that wows.

Make Ahead and Storage

Storing Leftovers

I store leftover risotto in an airtight container in the fridge for up to 3 days. The texture changes a bit as the rice absorbs moisture, but you can quickly revive it when reheating.

Freezing

While freezing risotto isn’t ideal because of the texture, I’ve done it in a pinch and found that thawed risotto works best in soups or baked dishes (like risotto cakes). If you plan to freeze, cool completely before packing it airtight.

Reheating

When reheating, add a splash of broth or water and gently warm the risotto over low heat, stirring frequently. This helps restore the creamy consistency without drying out. Microwaving works too, but stirring midway through is key.

FAQs

Can I make Butternut Squash Risotto Recipe without wine?

Absolutely! If you prefer to skip the wine, just increase the broth amount slightly and add a splash of lemon juice or a teaspoon of vinegar for acidity. The wine adds depth but isn’t essential.
What type of rice is best for risotto?

Arborio rice is the classic choice for risotto because of its high starch content, which gives the dish its creamy texture. Other risotto rices include Carnaroli or Vialone Nano if you want to experiment.
Why is my risotto not creamy?

Risotto gets its creaminess from stirring and the starch release of Arborio rice. If your risotto isn’t creamy, it might be due to adding broth too quickly or not stirring enough. Be patient and stir gently but continuously.
Can I use frozen butternut squash for this recipe?

Yes, frozen cubed butternut squash can work in a pinch. Just thaw and drain any excess moisture. Cooking time might be slightly shorter since frozen squash softens faster.

Final Thoughts

This Butternut Squash Risotto Recipe has become one of my absolute favorites for cozy nights in. It’s approachable, forgiving, and packs so much flavor in every creamy bite. I’m confident once you try it, it’ll become a staple in your cooking rotation too. So grab your skillet, warm some broth, and get ready to fall in love with this dish—you won’t regret it!