Introduction

Remember those chilly evenings when all you wanted was a big, warm hug in a bowl? That’s exactly what this Easy Butternut Squash Risotto feels like. It’s like a culinary embrace, perfect for when the leaves start to turn and you’re craving something truly comforting. And the best part? It’s surprisingly simple to whip up, proving that delicious, soulful food doesn’t have to be complicated.

Why You’ll Love This Recipe

Fast: Ready in about 45 minutes from start to finish, making it perfect for a weeknight treat.
Easy: Seriously, you’ve got this! The steps are straightforward and forgiving.
Giftable: Imagine a warm container of this risotto as a thoughtful housewarming or get-well gift.
Crowd-pleasing: Even picky eaters tend to fall in love with its creamy, savory goodness.

Ingredients

Let’s gather our cozy companions for this risotto adventure:

1 ½ cups Arborio rice: This is your star! Arborio rice has a high starch content that gives risotto its signature creamy texture.
4 cups vegetable broth: Warm it up gently, as this is key to a smooth risotto.
1 cup butternut squash, cubed and roasted: Roasting brings out the natural sweetness of the squash. You can buy pre-cubed or cube it yourself – either way, it’s a flavor powerhouse!
½ cup dry white wine: Don’t skip this! It adds a lovely depth and brightness to the dish. If you don’t have any, a little extra broth can work in a pinch, but the wine really elevates it.
1 medium onion, finely chopped: The aromatic foundation of our dish. Take your time chopping it finely for the best texture.
2 tablespoons butter: For sautéing and that luxurious finish.
½ cup grated Parmesan cheese: Hello, cheesy, nutty goodness! Grate it fresh if you can – it makes a difference.
Salt, to taste: To bring all those wonderful flavors together.
Black pepper, to taste: A little kick to balance the sweetness.

How to Make It

Alright, let’s get cooking! It’s a simple dance of stirring and adding, and before you know it, you’ll have a masterpiece.

Warm Up the Broth: First things first, get your vegetable broth warming in a saucepan over low heat. Keep it nice and toasty – this is crucial for a creamy risotto!
Sauté the Aromatics: In a separate large pan or pot (a Dutch oven is perfect for this!), melt your butter over medium heat. Toss in your finely chopped onion and let it soften and become translucent, about 5-7 minutes. You want them sweet and tender, not browned.
Toast the Rice: Add the Arborio rice to the pan with the onions. Stir it constantly for about 1-2 minutes. You’ll see the edges of the rice grains start to look a little clear or translucent. This step helps the rice absorb the liquid beautifully.
Wine Time! Pour in that dry white wine. Keep stirring until the liquid is completely absorbed by the rice. The aroma at this stage is already incredible!
The Risotto Rhythm: Now comes the magic. Start adding your warm vegetable broth, one ladleful at a time. Here’s the key: stir continuously until each addition of liquid is almost completely absorbed before you add the next ladleful. This gradual process is what coaxes out the starch from the rice, making it wonderfully creamy. Keep this up for about 20-25 minutes, or until the rice is creamy and cooked to that perfect “al dente” stage – tender but with a slight bite in the center.
Add the Good Stuff: Once your rice is perfectly creamy, gently stir in your pre-roasted butternut squash and the grated Parmesan cheese. Oh, this is where it gets truly decadent!
Season to Perfection: Taste your risotto. Add salt and freshly ground black pepper as needed. Remember, Parmesan is salty, so you might not need as much salt as you think.
Serve with Love: Ladle this glorious risotto into warm bowls and serve immediately. It’s best enjoyed right away when it’s at its creamiest!

Substitutions & Additions

Feeling adventurous? This recipe is a wonderful canvas for your creativity!

Squash Swap: No butternut squash? Roasted sweet potato or pumpkin puree can be fantastic substitutes.
Broth Boost: For an even richer flavor, you can use chicken broth instead of vegetable broth if you’re not keeping this vegetarian.
Herbaceous Heaven: Fresh sage is a classic pairing with butternut squash. Finely chop a tablespoon or two and stir it in with the squash. Thyme also works beautifully.
A Touch of Green: Stir in a handful of fresh spinach or kale during the last few minutes of cooking for an extra nutrient boost and a pretty color contrast.
Cheesy Extras: A little dollop of mascarpone cheese stirred in at the end adds an extra layer of creamy richness.
Nutty Crunch: Toasted pumpkin seeds or chopped walnuts make a delightful topping for a bit of crunch.

Tips for Success

A few little tricks can make your risotto experience even smoother:

Don’t Rush the Broth: Adding the broth all at once will result in soupy rice, not creamy risotto. Patience is key here!
Keep Stirring: While you don’t need to stir non-stop like a maniac, frequent stirring is essential for releasing that lovely starch and preventing the rice from sticking.
Taste as You Go: Seasoning at the end is important, but tasting throughout helps you understand how the flavors are developing.
Prep Ahead: You can roast your butternut squash a day or two in advance. Just store it in an airtight container in the fridge.
Perfectly Cooked Rice: Al dente means the rice should still have a slight firmness to it. Overcooked risotto can become mushy.

How to Store It

Risotto is definitely best fresh, but if you have leftovers, here’s how to handle them:

Let the risotto cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 2-3 days. When reheating, you’ll likely need to add a splash of broth or water to loosen it up and restore some of its creamy texture. Reheat gently on the stovetop over low heat, stirring frequently.

FAQs

Is it okay to use short-grain rice instead of Arborio?

While Arborio is ideal for risotto due to its starch content, other short-grain, high-starch rice varieties like Carnaroli or Vialone Nano can also work. Standard long-grain rice won’t give you the creamy texture you’re looking for.

Can I make this recipe vegan?

Absolutely! You can easily make this vegan by using vegan butter, replacing the Parmesan cheese with a nutritional yeast and cashew cheese blend, and ensuring your vegetable broth is also vegan.

Why is my risotto not creamy?

The most common reasons for non-creamy risotto are not using Arborio rice, not warming the broth, or not adding the broth gradually and stirring. These steps are crucial for releasing the rice’s starch, which creates the creamy texture.

Easy Butternut Squash Risotto

A comforting and surprisingly simple risotto perfect for chilly evenings, featuring creamy Arborio rice, sweet roasted butternut squash, and savory Parmesan.

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Prep Time 15

Cook Time 30

Servings 4 people

Equipment

Saucepan For warming broth
Large pan or pot A Dutch oven is perfect

Ingredients

Main ingredients

1.5 cups Arborio rice This is your star! Arborio rice has a high starch content that gives risotto its signature creamy texture.
4 cups vegetable broth Warm it up gently, as this is key to a smooth risotto.
1 cup butternut squash, cubed and roasted Roasting brings out the natural sweetness of the squash. You can buy pre-cubed or cube it yourself – either way, it's a flavor powerhouse!
0.5 cup dry white wine Don't skip this! It adds a lovely depth and brightness to the dish. If you don't have any, a little extra broth can work in a pinch, but the wine really elevates it.
1 medium onion, finely chopped The aromatic foundation of our dish. Take your time chopping it finely for the best texture.
2 tablespoons butter For sautéing and that luxurious finish.
0.5 cup grated Parmesan cheese Hello, cheesy, nutty goodness! Grate it fresh if you can – it makes a difference.
Salt, to taste To bring all those wonderful flavors together.
Black pepper, to taste A little kick to balance the sweetness.

Instructions

Warm Up the Broth: First things first, get your vegetable broth warming in a saucepan over low heat. Keep it nice and toasty – this is crucial for a creamy risotto!
Sauté the Aromatics: In a separate large pan or pot (a Dutch oven is perfect for this!), melt your butter over medium heat. Toss in your finely chopped onion and let it soften and become translucent, about 5-7 minutes. You want them sweet and tender, not browned.
1.5 cups Arborio rice
Toast the Rice: Add the Arborio rice to the pan with the onions. Stir it constantly for about 1-2 minutes. You'll see the edges of the rice grains start to look a little clear or translucent. This step helps the rice absorb the liquid beautifully.
1.5 cups Arborio rice
Wine Time! Pour in that dry white wine. Keep stirring until the liquid is completely absorbed by the rice. The aroma at this stage is already incredible!
1.5 cups Arborio rice
The Risotto Rhythm: Now comes the magic. Start adding your warm vegetable broth, one ladleful at a time. Here's the key: stir continuously until each addition of liquid is almost completely absorbed before you add the next ladleful. This gradual process is what coaxes out the starch from the rice, making it wonderfully creamy. Keep this up for about 20-25 minutes, or until the rice is creamy and cooked to that perfect "al dente" stage – tender but with a slight bite in the center.
1.5 cups Arborio rice
Add the Good Stuff: Once your rice is perfectly creamy, gently stir in your pre-roasted butternut squash and the grated Parmesan cheese. Oh, this is where it gets truly decadent!
1.5 cups Arborio rice
Season to Perfection: Taste your risotto. Add salt and freshly ground black pepper as needed. Remember, Parmesan is salty, so you might not need as much salt as you think.
1.5 cups Arborio rice
Serve with Love: Ladle this glorious risotto into warm bowls and serve immediately. It's best enjoyed right away when it's at its creamiest!

Notes

Risotto is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days and reheated gently on the stovetop with a splash of broth or water.