If you’re looking for a cozy, creamy dish that feels special but is easy to make, butternut squash risotto is a great choice. It combines the natural sweetness of butternut squash with the rich creaminess of Arborio rice, Parmesan cheese, and fresh herbs.
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Butternut squash risotto is a simple yet comforting meal that uses creamy rice and tender roasted squash to create a delicious fall dish you can enjoy any night. This dish works well as a side or a main, and its warm flavors make it perfect for chilly evenings.
You don’t need to be an expert chef to make it. With the right steps, you can enjoy a restaurant-quality meal that feels hearty and fresh. This post will guide you through how to make this tasty risotto that your whole family will love.
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Butternut Squash Risotto Recipe
You’ll need the right ingredients and simple cooking steps to make a creamy butternut squash risotto. Paying attention to the texture during cooking will help you get the perfect finish.
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Ingredients:
- 1 medium butternut squash, peeled, seeded, and cut into small cubes
- 1 ½ cups Arborio rice
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 4–5 cups vegetable or chicken stock, kept warm
- ½ cup dry white wine (optional)
- ½ cup freshly grated Parmesan cheese (plus more for serving)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Fresh thyme leaves (or sage)
- Salt and freshly ground black pepper
- Optional garnish: toasted pine nuts, crispy sage leaves, or a drizzle of good olive oil
To make the risotto, begin by roasting the butternut squash: toss the cubes with a little olive oil, salt, pepper, and some thyme or sage, then roast in a hot oven until tender and caramelized. While the squash is roasting, warm the stock in a saucepan and keep it at a gentle simmer.
In a large skillet or wide saucepan, heat olive oil and a bit of butter, then soften the onion until translucent before adding the garlic. Stir in the Arborio rice and cook for a minute or two until the grains are lightly coated and slightly translucent at the edges.
Pour in the wine, if using, and let it simmer until mostly absorbed. Begin adding the warm stock a ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process until the rice is creamy and just tender with a slight bite in the center.
Fold in the roasted squash, then stir in the remaining butter and Parmesan until melted and glossy. Taste and adjust seasoning with salt and pepper. Serve immediately, topped with extra Parmesan, fresh herbs, and optional garnishes like toasted pine nuts or crispy sage leaves.
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Tips for Creamy Texture
Use warm broth instead of cold. This maintains even cooking temperature.
Stir often but not constantly. Frequent stirring helps release starch without breaking the rice.
Add broth slowly, one ladle at a time. This gives the rice time to absorb liquid and create creaminess.
Avoid overcooking the squash so it stays tender but not mushy.
Finish by stirring in butter or cheese last to boost richness.
If you want more creaminess, add a splash of cream or extra cheese at the end.
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Serving and Flavor Variations
You can make your butternut squash risotto stand out by adding tasty toppings and picking the right sides. These little details will boost flavor and make your meal feel complete.
Garnishes and Toppings
Adding toppings is a simple way to bring texture and extra taste to your risotto. Crispy fried sage leaves are a classic choice. They add an herby crunch that pairs well with the creamy rice. You can also sprinkle toasted nuts, like pine nuts or walnuts, for a nice crunch and nutty flavor.
Grated Parmesan or a vegan alternative melts into the risotto for extra richness. For a fresh twist, try adding chopped fresh herbs like parsley or thyme. A drizzle of browned butter or truffle oil can add a luxurious touch, too.
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Pairing Suggestions
Your risotto works well with a variety of dishes and drinks. For a light meal, serve it alongside a crisp green salad with lemon vinaigrette. Roasted or grilled vegetables also complement the sweet, creamy flavors of the risotto.
If you want protein, roasted chicken or seared salmon are great options. For drinks, dry white wines like Sauvignon Blanc or Pinot Grigio balance the richness of the dish. Sparkling water with a squeeze of lemon is a refreshing non-alcoholic choice.
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