I just made a Butternut Squash Risotto that has everyone asking for seconds and pretending it took all day when it barely did.

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I’m obsessed with this Butternut Squash Risotto in a lazy, proud way. I love the way the arborio rice gets creamy and slightly chewy while the squash gives a sweet, roasted note that won’t quit.

I don’t mess around with tiny toppings, just a sprinkle of fresh sage and a grind of black pepper and it’s good. It’s that kind of dinner you actually want leftovers of.

But don’t expect dainty servings. I eat it from the pot.

Risotto Recipes Easy? Yep, this one hides how simple it is under big, serious flavor.

No fuss, all payoff. Every single time.

Ingredients

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Olive oil: warms the pan and keeps everything from sticking, light fruity backbone.
Unsalted butter: makes the risotto silky and cozy, fattier finish if you add more.
Onion: sweet base, melts into the rice and gives gentle savory depth.
Garlic: bright punch, small but it makes the dish feel homey and awake.
Arborio rice: creamy, starchy heart of risotto that gets luxuriously chewy.
Butternut squash: sweet, soft cubes that add color and a pumpkin-like comfort.
White wine: a tangy splash that cuts richness, or skip for gentle broth-only flavor.
Vegetable broth: the simmering liquid that builds taste, mild and soothing.
Kosher salt: brings out sweetness, don’t be afraid to season to taste.
Black pepper: subtle heat and sparkle, keeps it from tasting flat.
Parmesan cheese: salty, nutty finish that fattens and binds the rice.
Sage: earthy herbal note, cozy autumn vibe in every bite.
Lemon zest: Basically a bright flicker, it wakes up the whole dish.

Ingredient Quantities

2 tablespoons olive oil

2 tablespoons unsalted butter, plus 1 tablespoon more for finishing (optional)

1 medium yellow onion, finely chopped

2 garlic cloves, minced

1 1/2 cups Arborio rice

4 cups butternut squash, peeled and diced (about 1 small squash)

1/2 cup dry white wine (or extra broth)

5 to 6 cups low sodium vegetable broth, kept warm

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

1/2 to 3/4 cup freshly grated Parmesan cheese

1 tablespoon fresh sage, chopped or 1 teaspoon dried sage

1 teaspoon lemon zest (optional, brightens flavor)

How to Make this

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1. Warm the vegetable broth in a saucepan over low heat and keep it at a gentle simmer while you work, you’ll be ladling it into the rice.

2. In a large heavy skillet or wide saucepan, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat until the butter foams. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until translucent, about 5 minutes.

3. Add the minced garlic and chopped butternut squash, cook for 3 to 4 minutes to get a little color on the squash and wake up the garlic, stirring so nothing sticks.

4. Stir in the Arborio rice and cook 1 to 2 minutes, until the edges of the grains look a bit translucent, this toasts the rice and helps it absorb the liquid better.

5. Pour in the 1/2 cup white wine (or an extra 1/2 cup broth if you prefer) and cook, stirring, until mostly absorbed.

6. Begin adding the warm broth one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Keep the heat at medium-low so the risotto simmers gently. This will take about 18 to 22 minutes total.

7. When the rice is tender but still has a slight bite and the squash is soft, stir in 1/2 teaspoon kosher salt (taste and adjust), 1/4 teaspoon black pepper, and the chopped fresh sage or dried sage. If the risotto seems too thick, add another splash of broth.

8. Remove from heat and stir in 1/2 to 3/4 cup freshly grated Parmesan cheese, the extra tablespoon of butter if using, and the optional teaspoon lemon zest to brighten the flavors. Stir until creamy and combined.

9. Taste and adjust seasoning with more salt or pepper if needed. If you want a looser texture add a little more warm broth, for a creamier finish stir more cheese or butter.

10. Serve immediately, topped with extra grated Parmesan and a few chopped sage leaves if you like. Risotto waits for no one so eat it while it’s hot.

Equipment Needed

1. Medium saucepan (to warm and hold the broth at a gentle simmer)
2. Large heavy skillet or wide saucepan (for cooking the risotto)
3. Ladle (for adding broth one scoop at a time)
4. Wooden spoon or silicone spatula (for frequent stirring)
5. Chef’s knife (for chopping onion, garlic, squash and sage)
6. Cutting board
7. Measuring cups and spoons (for rice, wine, broth, salt, etc.)
8. Microplane or fine grater (for Parmesan and lemon zest)

FAQ

Q: How do I know when the risotto is done?
A: The rice should be tender but still have a slight chew in the center, not mushy. It will look creamy and should spread slowly when spooned on a plate. Taste a grain to be sure, and if it’s still chalky add a little more hot broth and stir for a minute or two.

Q: Can I make this dairy free or vegan?
A: Yes. Use olive oil instead of butter and skip the Parmesan or swap it for a vegan Parmesan or nutritional yeast. The texture will still be creamy if you stir patiently and use warm broth.

Q: My risotto turned out soggy or gluey, what went wrong?
A: Usually that means too much liquid added at once, or over-stirring. Add broth in small ladlefuls, let the rice absorb it before adding more, and stir gently not constantly. Also make sure you used Arborio or another short grain rice, not long grain.

Q: Can I roast the squash ahead of time?
A: Totally. Roasted squash adds more flavor. You can roast and cool it, then fold it into the risotto near the end. If pre-cooked, reduce the final simmer time so the rice doesnt get overcooked.

Q: What if I dont have white wine?
A: No problem. Just use an extra 1/2 cup of warm broth, or a splash of white wine vinegar diluted with broth for acidity. The wine mainly adds brightness.

Q: How do I reheat leftovers without making them dry?
A: Gently reheat over low heat with a splash of warm broth, stirring to loosen the rice. You can stir in a little butter or olive oil to bring back creaminess, and add a handful of grated cheese if you like.

Butternut Squash Risotto Recipe Substitutions and Variations

Olive oil: swap with avocado oil, grapeseed oil, or melted coconut oil for a slightly sweet note — all handle high heat well.
Unsalted butter: use ghee, clarified butter, or extra-virgin olive oil if you need dairy free; ghee gives that rich butter flavor but won’t burn as fast.
Arborio rice: use Carnaroli or Vialone Nano for creamier texture, or short-grain sushi rice in a pinch, though it won’t be exactly the same.
Butternut squash: substitute pumpkin, kabocha, or sweet potato for similar sweetness and texture; adjust cooking time since sweet potatoes may soften faster.

Pro Tips

1) Roast or pan-sear the squash first for deeper flavor. You can cube it and roast at 425°F until caramelized, or brown it in the pan and set aside. It adds sweetness and texture and prevents the pieces from turning into mush while the rice cooks.

2) Keep the broth gently simmering and add it warm. Cold broth will drop the cooking temperature and slow starch release, so you get a gummy texture. Also, taste the broth before use so you know how much extra salt you might need.

3) Stir often but not every single second. Vigorous constant stirring isnt necessary, but frequent scraping helps release the rice starches for creaminess. When the surface looks glossy and the grains show a thin white center, stop adding more liquid.

4) Finish with fat and acid for balance. A knob of cold butter and a generous grate of Parmesan right at the end make it silky, and a little lemon zest or a splash of bright vinegar at the finish will lift the whole dish and keep it from tasting flat.

Butternut Squash Risotto Recipe

Recipe by Francis Mead

0.0 from 0 votes

I just made a Butternut Squash Risotto that has everyone asking for seconds and pretending it took all day when it barely did.

Servings

servings

Calories

545

kcal

Equipment: 1. Medium saucepan (to warm and hold the broth at a gentle simmer)
2. Large heavy skillet or wide saucepan (for cooking the risotto)
3. Ladle (for adding broth one scoop at a time)
4. Wooden spoon or silicone spatula (for frequent stirring)
5. Chef’s knife (for chopping onion, garlic, squash and sage)
6. Cutting board
7. Measuring cups and spoons (for rice, wine, broth, salt, etc.)
8. Microplane or fine grater (for Parmesan and lemon zest)

Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter, plus 1 tablespoon more for finishing (optional)
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice
4 cups butternut squash, peeled and diced (about 1 small squash)
1/2 cup dry white wine (or extra broth)
5 to 6 cups low sodium vegetable broth, kept warm
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/2 to 3/4 cup freshly grated Parmesan cheese
1 tablespoon fresh sage, chopped or 1 teaspoon dried sage
1 teaspoon lemon zest (optional, brightens flavor)

Directions

Warm the vegetable broth in a saucepan over low heat and keep it at a gentle simmer while you work, you'll be ladling it into the rice.
In a large heavy skillet or wide saucepan, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat until the butter foams. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until translucent, about 5 minutes.
Add the minced garlic and chopped butternut squash, cook for 3 to 4 minutes to get a little color on the squash and wake up the garlic, stirring so nothing sticks.
Stir in the Arborio rice and cook 1 to 2 minutes, until the edges of the grains look a bit translucent, this toasts the rice and helps it absorb the liquid better.
Pour in the 1/2 cup white wine (or an extra 1/2 cup broth if you prefer) and cook, stirring, until mostly absorbed.
Begin adding the warm broth one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Keep the heat at medium-low so the risotto simmers gently. This will take about 18 to 22 minutes total.
When the rice is tender but still has a slight bite and the squash is soft, stir in 1/2 teaspoon kosher salt (taste and adjust), 1/4 teaspoon black pepper, and the chopped fresh sage or dried sage. If the risotto seems too thick, add another splash of broth.
Remove from heat and stir in 1/2 to 3/4 cup freshly grated Parmesan cheese, the extra tablespoon of butter if using, and the optional teaspoon lemon zest to brighten the flavors. Stir until creamy and combined.
Taste and adjust seasoning with more salt or pepper if needed. If you want a looser texture add a little more warm broth, for a creamier finish stir more cheese or butter.
Serve immediately, topped with extra grated Parmesan and a few chopped sage leaves if you like. Risotto waits for no one so eat it while it's hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.