Can I substitute a different squash?

Absolutely! You can use acorn squash, kabocha, or even sweet potatoes if that’s what you’ve got on hand. The flavor will shift slightly, but the result will still be cozy and delicious.

Can I make this Creamy Butternut Squash Risotto ahead of time?

Risotto is best fresh, but you can refrigerate leftovers and reheat them on the stove with a splash of broth. It helps revive the creaminess beautifully.

Can I use chicken broth instead of vegetable broth?

Yes! If you prefer more savory depth, chicken broth works great. Just make sure it’s flavorful.

What protein pairs well with this dish?

Grilled chicken, roasted salmon, or even crispy chickpeas make a lovely addition. But honestly? This risotto can more than hold its own as a meatless main.

Can I freeze leftover risotto?

Technically yes, but it’s not ideal. Freezing can change the texture. If you do freeze it, reheat with extra broth and stir well.

7 Irresistible Creamy Butternut Squash Risotto Tips

Description

This Creamy Butternut Squash Risotto is a cozy, comforting fall dish made with roasted butternut squash, Arborio rice, warm vegetable broth, parmesan, and fresh sage. Rich, silky, and surprisingly simple to make, it’s the perfect weeknight dinner when you want something nourishing and delicious without spending hours in the kitchen.

Ingredients

1 ½ cups Arborio rice
4 cups butternut squash, peeled and diced into small cubes
5 cups vegetable broth, kept warm
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1 cup freshly grated Parmesan cheese
3 tablespoons olive oil (divided: 2 tbsp for sautéing, 1 tbsp for roasting squash)
1 tablespoon fresh sage, chopped (plus extra leaves for garnish)
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
Optional: ½ cup homemade bread crumbs for topping

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Instructions

Roast the Butternut Squash:
Preheat oven to 400°F (200°C). Toss diced squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and caramelized.
Warm the Broth:
Heat vegetable broth in a small saucepan over low heat to keep it warm while cooking the risotto.
Sauté Aromatics:
Heat olive oil in a large pan over medium heat. Sauté the chopped onion for 4–5 minutes, until softened. Add garlic and cook for 1 minute, until fragrant.
Toast the Rice:
Add Arborio rice and stir for about 2 minutes until the grains are coated in oil and slightly toasted.
Add Broth Gradually:
Add one ladle of warm broth at a time, stirring often and allowing each addition to absorb before adding the next. Continue for about 20 minutes, until the rice becomes creamy and al dente.
Finish the Risotto:
Gently fold in roasted butternut squash, grated parmesan, and fresh chopped sage. Season to taste with salt and pepper.
Serve:
Spoon into bowls and garnish with extra parmesan, sage, or a drizzle of olive oil.

Notes

If the risotto becomes too thick, stir in a splash of broth to loosen it up.

Freshly grated parmesan melts best and adds richer flavor.

Toasted homemade bread crumbs make a delicious crunchy topping.

For extra richness, stir in a tablespoon of butter at the end.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner / Main Course
Method: Stovetop
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 Serving
Calories: 350 kcal
Sugar: 4 g
Sodium: 650 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 4 g
Protein: 10-12 g
Cholesterol: 15–20mg