Butternut Squash Risotto
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With a creamy texture and warm flavour, this Butternut Squash Risotto Recipe is perfect for fall! It turns a basic risotto recipe into a decadent, indulgent-feeling vegetarian risotto that’s fit for company – but easy enough to make for yourself!
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This Butternut Squash Risotto is sure to be a staple in my kitchen this fall. We’re not vegetarians, but with flavors this good, I don’t even think about adding meat.
The butternut squash (or pumpkin) and warm spices turn a basic risotto into a creamy, filling family dinner recipe that feels like true fall comfort food. And if you’ve never made risotto before, this recipe is an easy place to start.
Risotto can be served as a meal in itself, but I myself am a bit of a carnivore so I usually serve this alongside my garlic lemon butter shrimp recipe or grilled lamb chops.
Star Ingredients
- White wine – Any dry white wine of preference will work. Avoid the sweeter wines and stick with a sauvignon blanc or pinot grigio if possible.
- Risotto rice – I recommend Arborio and Carnaoli rice for risotto because their higher starch content releases slowly while cooking, producing an amazing creamy, velvety texture.
- Broth – You can use chicken or vegetable broth, though be sure to use vegetable broth if you want this to be a true vegetarian risotto. I recommend warming the broth prior to adding it to the risotto. I find that doing so helps the broth absorb into the rice and produces a better texture.
- Parmesan – Freshly grated parmesan is ideal. The cheese helps create the creamy risotto texture and adds amazing flavour. Make sure to use the real stuff! Shelf stable isn’t gonna cut it here!
Leftovers? No problem!
I love this squash risotto fresh from the pan, but leftovers keep well in the fridge for up to three days. I usually reheat risotto on the stovetop with a little broth, but when I am pressed for time, the microwave works well too.
Freezing risotto is a no no in my opinion. The texture gets weird and loses the creaminess that makes risotto so spectacular.
Butternut Squash Risotto
Equipment
- Dutch oven or large heavy bottomed saucepan
- Chopping Knife
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
Ingredients
- 4 ½ tbsp butter
- 1 large onion finely diced
- 3 cloves garlic minced
- 3 ½ cup butternut squash diced
- ⅔ cup dry white wine
- 1 ¾ cup Arborio rice
- 4 cups chicken or vegetable broth warmed
- 1 cup parmesan cheese grated or shaved
- 1 tsp nutmeg
- 1 ½ tsp salt
- ½ tsp black pepper
Instructions
- In a wide pot or skillet, melt butter and saute onion, garlic until onion becomes translucent and garlic fragrant. Add in the rice and stir constantly for another 2 minutes to fully coat the rice granules in the creamy butter and get them a little toasty.
- Pour in the wine and take it to almost a boil, reduce heat and let simmer until most of the wine has been absorbed.
- Stir in the diced butternut squash, and follow with ½ chicken broth. You can also use priorly roasted butternut squash, but make sure to roast it until almost soft. See notes below.
- Stir constantly and add the remaining broth slowly in the pot little by little making sure that the liquid has been absorbed by the rice before adding more each time. It should take about 25-30 minutes for all the rice to absorb all the liquid. When there is almost no liquid left add in the parmesan cheese, salt, pepper and nutmeg and mix well.
- Serve immediately topped with chopped fresh parsley, more roasted butternut squash, pine nuts, bacon or pumpkin seeds.
Nutrition
Notes
- Warm the vegetable or chicken broth in advance of adding it to the pot.
- I never rush the process by adding all the broth at once. I pour in just enough to cover the rice and squash, wait until it is absorbed, then add more. Adding the stock little by little is the key to keeping the rice from turning mushy.
- I know the risotto is ready when it is creamy but still slightly firm. When I drag the spoon through it and the risotto slowly fills back in, I know it’s perfect.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Enjoyed this for dinner last night and it was a hit all around the table! Delicious, hearty and perfect for fall!
So happy to hear you enjoyed it Sara!