Sunday Butternut Squash Risotto

Name: Sunday Butternut Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Arborio rice; 4 cups vegetable broth; 1 medium butternut squash, peeled and diced; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/2 cup dry white wine; 1/2 cup grated Parmigiano-Reggiano; 2 tbsp olive oil; 2 tbsp butter; Salt and pepper to taste; Fresh sage leaves for garnish (optional)

Highlighted under: Comfort Food

I absolutely love making this Sunday Butternut Squash Risotto because it brings warmth and comfort to our family gatherings. Each bite is a creamy embrace of flavors, perfectly uniting the sweetness of roasted butternut squash with the nutty, cheesy risotto. It's a delightful dish that warms your heart, and I've discovered that preparing the squash ahead of time makes the cooking process so much easier. Plus, the aroma of the onions sautéing with warm spices is simply irresistible and sets the tone for a cozy meal.

Created by

Heidi Lawson

Last updated on 2026-01-06T00:49:22.481Z

When I first attempted making risotto, I was intimidated by the constant stirring and timing involved. However, I quickly learned that patience is key. For this butternut squash version, I roast the squash beforehand, which enhances its natural sweetness and adds an incredible depth of flavor. This simple prep step allows me to focus more on perfecting the rice's creamy texture as it absorbs the broth.

One of my favorite tips is to finish the risotto with a bit of freshly grated Parmigiano-Reggiano and a touch of butter at the end. This gives it a decadent finish that turns a humble dish into something truly special. I assure you, this risotto will become a cherished recipe in your home, just like it is in mine!

        Why You'll Love This Recipe
        Creamy, rich texture that envelops your palate with warmth
A perfect blend of sweet and savory from the squash and herbs
Easy to prepare using simple, fresh ingredients

      

The Importance of Roasting the Squash

Roasting the butternut squash before adding it to the risotto is a crucial technique that enhances its natural sweetness while also creating a deeper flavor profile. When you roast at 400°F (200°C), the high heat caramelizes the sugars in the squash, giving it a tender texture and a slightly crispy exterior. Aim for about 25 minutes, checking for a golden brown color and a fork-tender texture. This step not only makes the squash delicious but also saves you time during the risotto cooking process.

If you're short on time, you can prepare the squash a day ahead. Roast it and store it in an airtight container in the refrigerator. When you’re ready to make the risotto, simply fold the chilled squash into the dish during the finishing stage. This way, you'll deepen the flavors without compromising the timing of your meal preparation.

Making Perfect Risotto

To achieve that creamy, luxurious texture characteristic of great risotto, constant stirring during the cooking process is essential. This agitation releases the starches from the Arborio rice, allowing the dish to emulsify beautifully with the broth. Use a wooden spoon to stir gently yet consistently for approximately 18-20 minutes. You'll know it's done when the rice is al dente—tender but with a slight bite. If you find it too dry, feel free to add more broth gradually until you reach your desired consistency.

In terms of wine, choosing a dry white wine is key as it adds acidity that balances the sweetness of the squash. However, if you prefer to skip the wine, you can substitute it with an extra ladle of broth along with a splash of lemon juice. This substitution will still provide the acidity needed to round out the flavors in the dish.

Ingredients

For the Risotto

1 cup Arborio rice
4 cups vegetable broth
1 medium butternut squash, peeled and diced
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano
2 tbsp olive oil
2 tbsp butter
Salt and pepper to taste
Fresh sage leaves for garnish (optional)

Instructions

Prepare the Butternut Squash

Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread onto a baking sheet and roast for about 25 minutes, or until tender and slightly caramelized.

Sauté the Aromatics

In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Cook the Rice

Add the Arborio rice to the pan and stir for 2-3 minutes until lightly toasted. Pour in the white wine and let it simmer, stirring constantly, until the wine is mostly absorbed.

Add Broth Gradually

Begin adding the vegetable broth, one ladle at a time, stirring constantly. Allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes until the rice is al dente.

Combine and Finish

Once the rice is cooked, gently fold in the roasted butternut squash, butter, and Parmigiano-Reggiano. Season with additional salt and pepper to taste. Remove from heat and let it sit for a few minutes before serving.

Pro Tips

To make the risotto even creamier, consider adding a splash of heavy cream at the end when mixing in the cheese. This enriches the texture and flavor wonderfully.

Storage and Reheating Tips

If you find yourself with leftover risotto, store it in an airtight container in the refrigerator for up to three days. When reheating, add a splash of broth or water to revive its creamy texture, as it will thicken in the fridge. Heat it gently on the stovetop over low heat, stirring frequently until warmed through—this usually takes about 5-7 minutes. Be careful not to overheat, as it can become too dry or lose its texture.

For longer storage, consider freezing the risotto. Spread it onto a baking sheet to cool completely, then transfer it to freezer bags. It can last about a month in the freezer. When you're ready to enjoy it, thaw overnight in the refrigerator before reheating in a pan, again adding a bit of liquid to restore its delicious creaminess.

Serving Suggestions

This Sunday Butternut Squash Risotto pairs beautifully with a simple arugula salad topped with lemon vinaigrette. The peppery greens enhance the sweetness of the squash while also adding a fresh contrast to the creamy dish. Alternatively, consider serving it with grilled chicken or roasted vegetables for a more substantial meal that balances textures and flavors.

Garnishing the risotto with fresh sage leaves not only adds an aromatic touch but also enhances the overall flavor profile. If you want to elevate it even further, drizzle a little balsamic glaze over the top just before serving for a sweet and tangy finish that beautifully complements the richness of the dish.

Questions About Recipes

→ Can I use other types of rice?

While Arborio rice is traditionally used in risottos due to its high starch content, you can experiment with Carnaroli or Vialone Nano for similar results.

→ How do I store leftover risotto?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat by adding a bit of broth to bring back the creaminess.

→ Can I make this vegan?

Yes! Simply use a vegan butter substitute and omit the cheese or use a plant-based alternative.

→ Is it necessary to stir constantly?

Yes, stirring helps release the starches from the rice, which is what makes risotto creamy. However, you don't have to stir continuously; just keep a close eye on it!