Easy Butternut Squash Risotto Recipe – Creamy and Comforting

Nothing says cozy like a warm, creamy risotto on a chilly evening. This easy homemade Butternut Squash Risotto recipe combines sweet roasted squash with rich, cheesy flavors that melt in your mouth. I discovered this recipe on a rainy weekend when I wanted comfort food without too much fuss. Since then, it has become a family favorite for dinners that feel special but are surprisingly easy to make. Perfect for impressing guests or treating yourself after a long day!

Ingredients

• 1 small butternut squash (about 500g), peeled and diced

• 2 tablespoons olive oil

• Salt and pepper, to taste

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 ½ cups Arborio rice

• ½ cup dry white wine (optional, can replace with vegetable broth)

• 4 cups vegetable broth, warmed

• ½ cup grated Parmesan cheese (or plant-based alternative)

• 2 tablespoons unsalted butter

• 1 teaspoon fresh thyme leaves (optional)

• Fresh parsley, chopped, for garnish

Step-by-Step Instructions

1. Roast the Butternut Squash:

   • Preheat your oven to 200°C (400°F).

   • Toss the diced squash with 1 tablespoon olive oil, salt, and pepper.

   • Spread on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.

2. Prepare the Risotto Base:

   • In a large skillet or saucepan, heat the remaining 1 tablespoon olive oil over medium heat.

   • Add chopped onion and cook for 3–4 minutes until translucent.

   • Stir in minced garlic and cook for 1 more minute until fragrant.

3. Cook the Rice:

   • Add Arborio rice and stir for 1–2 minutes until grains are lightly toasted.

   • Pour in white wine (if using) and stir until mostly absorbed.

4. Add the Broth Gradually:

   • Ladle in warm vegetable broth, one cup at a time, stirring constantly.

   • Wait until the liquid is mostly absorbed before adding the next cup.

   • Continue until the rice is creamy and tender, about 18–20 minutes.

5. Finish the Risotto:

   • Stir in roasted butternut squash, Parmesan, butter, and thyme (if using).

   • Adjust seasoning with salt and pepper.

6. Serve:

   • Spoon into bowls and garnish with fresh parsley. Enjoy immediately for the creamiest texture.

Tips & Variations

• Extra Creamy: Stir in a splash of cream or a dollop of mascarpone before serving.

• Add Protein: Top with grilled chicken, shrimp, or crispy chickpeas for a complete meal.

• Flavor Twist: Swap Parmesan with Pecorino Romano or add a pinch of nutmeg for warmth.

• Vegetable Swap: Try sweet potato or pumpkin if butternut squash isn’t available.

Storing & Reheating

• Fridge: Store leftover risotto in an airtight container for up to 3 days.

• Freezer: Can be frozen for up to 1 month; thaw overnight in the fridge before reheating.

• Reheating: Warm gently on the stovetop with a splash of broth or water, stirring frequently to restore creaminess. Avoid microwaving at high power to prevent dryness.

FAQs

Can I make it ahead?
Yes, you can prepare the risotto base and squash a day ahead. Combine and reheat gently before serving.

Can I use gluten-free rice?
Risotto is traditionally made with Arborio rice for its creamy texture, but you can try short-grain gluten-free rice, though results may vary.

Can I make it dairy-free?
Absolutely! Use plant-based butter and cheese alternatives to keep it creamy and flavorful.

Can I add more vegetables?
Yes, zucchini, peas, or spinach work beautifully stirred in at the end.

Is it suitable for meal prep?
Yes, but risotto is best enjoyed fresh; reheating can slightly change its texture.

Nutritional Information (per serving, serves 4)

• Calories: ~320 kcal

• Protein: 8g

• Carbohydrates: 50g

• Fat: 10g

This easy Butternut Squash Risotto recipe is creamy, comforting, and perfect for any dinner. It’s a simple way to bring warmth and flavor to your table with minimal effort. If you try this recipe, don’t forget to leave a comment below and share your favorite variations. For more cozy meals, check out our other risotto recipes and vegetarian comfort foods!