Butternut Squash Risotto
Creamy and comforting, this butternut squash risotto tastes incredible. A fall favorite recipe that’s perfect for chilly fall nights.
I love how creamy and silky this butternut squash risotto is. Unlike other butternut squash risotto recipes, this one uses a pureed squash broth that’s used to spoon over the arborio rice.
Doing it this way allows for the squash in every bite and adds more flavor to the rice.
This risotto is fancy enough for date-night in, for Thanksgiving, for Christmas or other holidays or for a simple Fall weeknight dinner.
See below for tips, step-by-step photos and ingredient notes or scroll down to the full recipe below.
Ingredient Notes
- Arborio Rice: Arborio rice is traditional in risotto, but you can use sushi rice in a pinch or another short grain rice.
- Butternut Squash: I tested this recipe using both butternut squash and honeynut squash and both work great. If you can find honeynut squash, it’s totally worth seeking out for this recipe! I also use it in my roasted honeynut squash salad and miso roasted honeynut squash. To break down the squash, I use a vegetable peeler to easily remove the skin, then cube.
- Nutmeg: I know that nutmeg sounds odd in risotto, but it adds a nice warmth and depth to the risotto and highly recommend adding it, especially as it helps to balance the richness of the risotto.
- Parmesan Cheese: If you want to keep this risotto vegan, then you can use a dairy-free cheese or omit.
- Onion: I recommend finely chopping the onion so it melts into the arborio rice when cooked.
- Sage: The fried sage leaves on top are totally optional but a nice addition, especially if you are looking for a fancyish meal.
How to Make
Cook the Squash
Add the squash to a large saute pan along with the onion and garlic and cook until vegetables are softened, stirring often to prevent burning. Add the red pepper flakes, nutmeg, salt and pepper.
Add the Broth
Add the vegetable broth to the butternut squash mixture and bring the mixture to a boil, then reduce to low and cook until the squash is very tender, about 10 minute minutes.
Place the squash mixture in a blender (or use an immersion blender) and puree until very creamy, then add back to the same saucepan along with the water to thin. It should be a very thin broth, any thicker and it will be harder for the risotto to cook through.
Toast the Rice
In a separate sauce pan, heat the remaining olive oil and add the arborio rice and cook until golden and toasted. Add a ladle of the squash mixture to the rice and cook until the broth is completely absorbed.
Add another ladle and repeat, cooking the rice until the broth is absorbed. If using parmesan cheese, then I like to sprinkle in a little each time I add in the broth until the cheese is absorbed. This helps to layer the cheese flavor into the broth.
Fry the Sage
Heat a teaspoon of olive oil to a small skillet and add the sage. Cook until fried and crispy, then remove the sage carefully and let sit on a paper-lined plate.
Butternut Squash Risotto Serving Suggestions
This risotto is fancy enough to be served for a holiday meal, like my Butternut Squash and Kale Lasagna or Sausage and Farro Stuffed Squash.
You can enjoy it on it’s own, or serve it alongside a side salad, like my kale caesar salad or squash and apple salad. If you want a vegetable but not a salad, then I recommend my broccoli with garlic or roasted asparagus.
Chef Tips for Success
- Puree the Squash: Unlike other squash recipes, this one uses a pureed squash broth for the creamiest, silkiest risotto. If you don’t want to puree the squash, then I recommend finely dicing the squash before sautéing.
- Use Warm Broth: Keep your broth gently simmering on the stove while you cook. If the broth is cold, then it will affect the texture of the risotto.
- Toast the Rice First: Stir the dry rice in the olive oil for 1–2 minutes before adding the squash liquid. This helps the grains stay distinct and give more flavor.
- Layer in the cheese: If using parmesan cheese, slowly add a little of the parmesan cheese after the rice absorbs all the broth. This helps to layer the cheese into the risotto instead of just adding it at the end.
- Rest before serving: Let the risotto sit for 1–2 minutes. It should slowly spread on the plate—not hold its shape or run like soup.
- Add the Sage: Lightly fry the sage leaves and top the finished risotto with the fried sage leaves. You can leave them whole or crumble on top.
More Winter Squash Recipes
- Creamy Vegan Butternut Squash Fettuccini
- Butternut Squash Curry
- Wild Rice Stuffed Delicata Squash
- Roasted Acorn Squash Soup
- Vegetarian Spaghetti Squash Lasagna
- Roasted Butternut Squash and Tofu Tacos
If you try this butternut squash risotto, make sure to come back to leave a comment and a rating. Seeing you make my recipes makes my day and your feedback helps other readers.
Butternut Squash Risotto
Ingredients
- 1/4 cup olive oil, divided
- 3 cups peeled and cubed butternut squash
- 1 medium white or yellow onion, chopped
- 2 garlic cloves, chopped
- ¼ teaspoon red pepper flakes
- scant 1/8 teaspoon nutmeg (just a pinch)*
- 2 cups vegetable broth
- 1 teaspoon olive oil
- 8 sage leaves
- 1 ½-2 cups water
- 1 cup Arborio rice**
- 1/2 cup freshly grated parmesan cheese, divided***
Instructions
- Heat a large saucepan over medium heat. Add 3 tablespoons of olive oil, then add the butternut squash, onion, garlic, nutmeg, red pepper flakes, and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 10 minutes.
- Add the vegetable broth to the skillet and bring mixture to a boil, then reduce heat to low and simmer until squash is tender, about 15 minutes.
- While the squash is cooking, make the fried sage. Heat a teaspoon of olive oil over medium heat and add the sage leaves. Cook until lightly fried, crispy, but not burnt. Remove and set aside.
- Place the squash mixture in a high-powered blender (or use an immersion blender) and puree until very smooth and creamy. It will be somewhat thick.
- Add the squash mixture to a medium saucepan along with the reserved water to thin. It should be the consistency of vegetable broth.
- In a separate saucepan, heat the remaining olive oil over medium heat. Add the rice and cook for 1-2 minutes until toasted and golden brown. Next, add a ladle (about ½ cup) at a time of the butternut broth and cook, stirring often, until the broth is absorbed. Continue, ½ cup at a time until the rice is creamy and cooked through. Alternate with adding in a little of the parmesan cheese, stirring until the cheese is entirely melted before adding in more broth; I usually do about a tablespoon at a time. If you don't stir as you add it, it will clump!
- The entire process should take roughly 25-30 minutes although you may not use all of the broth. Stir in more parmesan cheese as desired and taste– adding more salt/cheese as desired. Serve immediately and garnish with the fried sage.