There’s just something magical about a warm bowl of risotto.
It’s cozy, creamy, and feels a little fancy—but it’s actually super simple to make.
This creamy butternut squash risotto is my go-to fall comfort dish.
It’s rich, full of flavor, and makes the whole kitchen smell like something special’s cooking.
I’ve made this so many times, especially on chilly evenings when all you want is something warm and filling without the fuss.
Why I Love This Recipe
This risotto holds a special place for me. I first made it after a trip to a small mountain town in the fall—the kind of place where you want to stay bundled in a sweater with a hot bowl of something nourishing. This dish has become one of those recipes I come back to again and again.
- It’s naturally creamy without needing heavy cream
- The roasted squash adds a sweet, earthy flavor
- Feels like comfort food but still a bit elevated
- Perfect for a cozy dinner or a casual date night in
- Comes together in under an hour
Servings & Time
Makes: 4 servings
Cook Time: About 45 minutes
Macros (Per Serving – Approximate)
- Calories: 430
- Protein: 10g
- Fat: 12g
- Carbs: 70g
- Fiber: 5g
Why This Recipe Works (Quick Science)
Arborio rice has a high starch content, which is key to getting that creamy texture in risotto. As you stir and slowly add warm broth, the rice releases its starches, thickening the dish naturally. Roasting the butternut squash caramelizes its sugars, deepening the flavor and adding sweetness that balances the savory base. A little bit of white wine lifts the whole dish with brightness.
Common Mistakes
- Rushing the broth – Adding too much liquid at once can make it mushy. Go slow.
- Not stirring enough – Stirring helps release starch from the rice, making it creamy.
- Undercooking the squash – Make sure it’s roasted until soft and golden before adding.
- Cold broth – Warm broth keeps the cooking temperature steady so the rice cooks evenly.
What to Serve With
- Crispy roasted Brussels sprouts or broccoli
- A simple green salad with lemon vinaigrette
- Garlic bread or crusty sourdough
- A glass of dry white wine like Sauvignon Blanc
FAQ
Can I make this without wine?
Yep! Just swap it for extra broth with a splash of lemon juice.
Is this gluten-free?
Yes, just make sure your broth is gluten-free.
Can I use frozen squash?
Absolutely. Just roast it a little longer to make sure it gets that caramelization.
Can I make it vegan?
Yes—use olive oil instead of butter and skip the cheese or use a dairy-free parmesan.
What You’ll Need
- 1 cup Arborio rice
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 4 cups vegetable broth, kept warm
- 2 cups butternut squash, peeled and cut into 1/2-inch cubes
- 1/3 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh thyme leaves (optional, for topping)
Ingredient
Pro Tips
- Use homemade or good-quality broth—it really impacts flavor.
- Stirring constantly helps build that creaminess without needing cream.
- Roast the squash ahead of time for even quicker prep.
- Don’t rinse the rice—you want that starch!
- If it looks too thick, add a splash of broth right before serving.
Tools Required
- Medium saucepan
- Baking sheet
- Ladle
- Wooden spoon
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Cheese grater
Substitutions and Variations
- Use sweet potatoes instead of squash
- Stir in spinach or peas at the end for extra veggies
- Add cooked sausage or pancetta for a meaty version
- Use dairy-free butter and cheese to make it vegan
Make Ahead Tips
Roast the butternut squash up to 2 days ahead and store in the fridge. You can also prep the diced onion and garlic in advance and store in an airtight container.
Cooking Steps
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F. Toss 2 cups of peeled and cubed butternut squash with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and golden brown.
Step 2: Sauté the Onion and Garlic
In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Add 1 small diced yellow onion and cook for 3–4 minutes until soft. Add 2 minced garlic cloves and stir for 1 minute until fragrant.
Step 3: Toast the Rice
Add 1 cup Arborio rice to the pan. Stir for 2–3 minutes until the rice is slightly translucent at the edges.
Step 4: Add the Wine
Pour in 1/2 cup dry white wine and stir until it’s mostly absorbed, about 2 minutes.
Step 5: Add the Broth Gradually
Begin adding the warm vegetable broth, 1/2 cup at a time, stirring constantly and waiting until it’s absorbed before adding more. Continue until you’ve used about 4 cups and the rice is tender but still has a slight bite. This takes about 20–25 minutes.
Step 6: Stir in the Roasted Squash
Gently fold in the roasted butternut squash and 1/3 cup grated parmesan. Season with 1/4 teaspoon black pepper and adjust salt if needed. Stir to combine and let it warm through for 2–3 minutes.
Step 7: Serve
Spoon the risotto into shallow bowls, top with a little extra parmesan and fresh thyme if you like. Serve warm.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or water and warm gently on the stove or in the microwave. The texture gets even creamier the next day!
Wrap-Up
This creamy butternut squash risotto is one of those feel-good meals that hits the spot every time. It’s rich, satisfying, and surprisingly easy once you get the hang of stirring in the broth. Give it a try, and when you do, come back and leave a comment—I’d love to hear how it turned out or answer any questions!