This butternut squash risotto is creamy, cozy, and so satisfying.
It’s the kind of dish that feels fancy but is super comforting.
The sweetness of roasted squash, the nutty taste of cashews, and the creamy texture from arborio rice come together in the best way.
It’s rich without being too heavy, and every spoonful just melts in your mouth.
I love making this when I want something warm and special but not too hard to cook.
Why I Love This Recipe
There’s something about this risotto that just hits the spot. I’ve made it so many times for dinner with friends or just a quiet night in.
- It tastes super luxurious, but it’s made with simple ingredients
- The butternut squash adds natural sweetness that pairs beautifully with the creamy rice
- Cashews give it a little crunch and a rich, nutty flavor
- It’s naturally vegetarian and can be made vegan
- You only need one pot!
Servings & Time
Serves: 4
Cook Time: 45 minutes
Macros (Per Serving – Approximate)
- Calories: 430
- Protein: 9g
- Carbs: 52g
- Fat: 20g
- Fiber: 5g
Why This Recipe Works (Quick Science)
Arborio rice is starchy, and when you stir it slowly with warm broth, it releases that starch into the pot. That’s how you get the creamy texture without adding any cream. Roasting the squash brings out its sweetness, and toasting the cashews deepens their flavor. Everything works together because each step builds flavor.
Common Mistakes
- Adding all the broth at once: Risotto needs to be stirred gradually with warm broth to get creamy.
- Undercooking the squash: You want it soft and caramelized, not firm or dry.
- Using cold broth: This cools down the rice and messes with the texture.
- Overcooking the rice: It should be tender with a slight bite — not mushy.
What to Serve With
- A crisp green salad with lemon vinaigrette
- Garlic sautéed spinach or kale
- Crusty sourdough bread
- A glass of dry white wine or sparkling water with lemon
What You’ll Need
- 1 cup arborio rice
- 3 cups vegetable broth (kept warm)
- 1 small butternut squash, peeled and diced (about 2 cups)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- ½ cup raw cashews
- 2 tbsp olive oil
- 2 tbsp vegan butter or regular butter
- ¼ tsp salt
- ¼ tsp black pepper
- Optional: fresh thyme for garnish
Tools Required
- Large sauté pan
- Small saucepan (to warm the broth)
- Wooden spoon
- Knife
- Cutting board
- Measuring cups and spoons
Substitutions and Variations
- Use pumpkin or sweet potato instead of butternut squash
- Swap cashews for walnuts or leave out if allergic
- Use butter and Parmesan if not vegan
- Add spinach or kale for greens
- Use brown rice, but increase cooking time
Make Ahead Tips
- Roast the squash and toast the cashews a day ahead and keep in the fridge
- Warm the broth just before cooking
How to Make Butternut Squash Risotto
Step 1: Roast the Butternut Squash
Toss 2 cups of peeled, diced butternut squash with 1 tbsp olive oil, ⅛ tsp salt, and a pinch of pepper. Spread it on a baking tray and roast at 400°F (200°C) for 25 minutes, or until tender and golden.
Step 2: Toast the Cashews
While the squash roasts, add ½ cup raw cashews to a dry pan over medium heat. Stir often for 4–5 minutes until golden and fragrant. Set aside.
Step 3: Sauté Onion and Garlic
In a large sauté pan, heat 1 tbsp olive oil and 1 tbsp vegan butter over medium heat. Add 1 small chopped onion and 2 minced garlic cloves. Cook for 3–4 minutes until soft and translucent.
Step 4: Toast the Arborio Rice
Add 1 cup arborio rice to the pan with the onion and garlic. Stir for 1–2 minutes until the rice starts to look glossy and slightly translucent at the edges.
Step 5: Add Broth, One Ladle at a Time
Ladle in about ½ cup of warm vegetable broth at a time, stirring constantly and waiting until it’s absorbed before adding more. Use all 3 cups over 20–25 minutes until rice is creamy and tender.
Step 6: Stir in Roasted Squash and Butter
Once the rice is tender and creamy, turn off the heat. Stir in the roasted butternut squash and 1 tbsp vegan butter. Gently mix until the squash starts to melt into the risotto.
Step 7: Finish with Cashews and Serve
Spoon the risotto into bowls. Top with chopped toasted cashews and optional fresh thyme. Serve warm.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat gently on the stove with a splash of broth to bring back the creaminess
- Not freezer-friendly — the texture won’t hold up well
FAQ
Can I use regular rice?
No, arborio rice is best because it releases starch and creates that creamy texture.
Can I add cheese?
Yes! Stir in ¼ cup grated Parmesan at the end if you like.
Can I make this ahead?
Risotto is best fresh, but you can prep the squash and cashews ahead of time.
How do I know when it’s done?
The rice should be tender but still have a tiny bite in the center, and the dish should be creamy, not soupy.
Wrap Up
This butternut squash risotto is one of those dishes that feels comforting and a little special at the same time. It’s creamy, flavorful, and totally satisfying. If you give it a try, I’d love to hear how it turned out. Leave a comment and let me know what you think or if you have any questions!