Butternut Squash Risotto (Printable)

Rich risotto with roasted butternut squash, Parmesan cheese, and aromatic herbs for a satisfying dinner.

# What You'll Need:

→ Vegetables

01 - 1 small butternut squash (about 1.5 lbs), peeled, seeded, cut into 0.5-inch cubes
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Grains

04 - 1.5 cups Arborio rice

→ Liquids

05 - 5 cups warm vegetable stock
06 - 2 tablespoons olive oil
07 - 2 tablespoons unsalted butter
08 - 0.5 cup dry white wine

→ Dairy

09 - 0.75 cup freshly grated Parmesan cheese
10 - 2 tablespoons unsalted butter (for finishing)

→ Herbs & Seasonings

11 - 0.5 teaspoon sea salt, plus additional to taste
12 - 0.25 teaspoon freshly ground black pepper
13 - 2 tablespoons chopped fresh sage or parsley (optional, for garnish)

# How To Make:

01 - Preheat oven to 400°F. Toss squash cubes with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread on baking sheet and roast 20–25 minutes until tender and golden, stirring halfway through. Set aside.
02 - Heat 1 tablespoon olive oil and 2 tablespoons butter in large saucepan over medium heat. Cook onion until translucent, about 3 minutes. Add garlic and cook 1 minute longer.
03 - Add Arborio rice and stir constantly for 2 minutes until lightly toasted.
04 - Pour in white wine and stir until mostly absorbed by the rice.
05 - Add warm vegetable stock one ladleful at a time, stirring frequently. Wait until most liquid is absorbed before adding more. Continue for 18–20 minutes until rice is creamy and al dente.
06 - Fold in roasted butternut squash gently and cook an additional 2–3 minutes.
07 - Remove from heat. Stir in Parmesan and remaining 2 tablespoons butter. Adjust salt and pepper to taste.
08 - Serve warm, garnished with fresh chopped sage or parsley if desired.

# Expert Tips:

01 -
  • It feels restaurant-quality but it's just rice, squash, and your own two hands doing the stirring
  • The natural sweetness of the butternut squash means you don't need cream or heavy ingredients to feel indulgent
  • It's a main dish that actually satisfies, especially when you're craving something warm and deeply comforting
02 -
  • The stock must be warm—this is non-negotiable. Cold stock will lower the pan temperature and disrupt the cooking time and consistency, leaving you with chalky rice instead of creamy rice.
  • Arborio rice is not optional. Regular rice won't release enough starch to create that signature risotto creaminess no matter how much you stir or how much butter you add at the end.
  • Stop adding stock when the rice tastes creamy but still has texture—overcooked risotto turns to porridge and there's no coming back from that.
03 -
  • If you must make this ahead, cook it about 75 percent of the way, then finish it off slowly on the stove right before serving with a bit of extra warm stock to loosen it
  • The difference between good risotto and transcendent risotto is often just one more pat of butter and a bit more Parmesan than feels reasonable at first

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