The air is crisp, the leaves whisper secrets upon the wind, and tonight, the hearth glows warm with the promise of a nourishing feast. In my bubbling pot, a most enchanting dish is coming to life—Butternut Squash Risotto. The tender, golden squash, kissed by autumn’s first frost, melts into creamy Arborio rice, each grain soaking in a potion of rich broth and fragrant herbs. A touch of aged cheese weaves its magic, binding the flavors into a symphony of comfort and warmth. Sit by the fire, let the scent wrap around you like a well-worn cloak, and savor the simple, spellbinding joys of a cottage-cooked meal.
This recipe is delicious year round! But when butternut squash is in season, this is THE recipe to make for hearty meals.
This was inspired by my Golden Winter Harvest Bisque recipe, and pairs well with my Fairy Focaccia Bread and a nice bottle of wine or ale.
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Ingredients
*See recipe card for quantities*
- butternut squash
- olive oil
- butter
- white onion, finely chopped
- garlic cloves, minced
- arborio rice
- white wine
- bone broth
- salt & pepper, to taste
- nutritional yeast
- fresh sage
Instructions
Let the cooking commence!
- Start by de-seeding your butternut squash, then cutting into small chunks. Sauté on stovetop.
- Blend sautéed butternut squash
- Prepare your arborio rice, mixing in your white wine and bone broth.
- Combine the blended butternut squash with the arborio rice and add nutritional yeast to thicken. Serve and garnish with sage!
Hint: don't dispose of the butternut squash seeds if you want to roast and keep as a snack!
Substitutions
Here are some great substitutions for a butternut squash risotto recipe, depending on your dietary preferences, ingredient availability, or desired flavor profile:
- Rice - Swap the arborio rice for pearled barley, farro, or short-grain brown rice for a whole grain option)
- Broth - instead of using vegetable broth, you can swap for chicken broth for a meatier flavor.
- Squash - if you don't have access to butternut squash, feel free to use sweet potato, pumpkin, or acorn squash
Variations
Here are three fun variations of butternut squash risotto to suit different tastes!
- Spicy - Sauté diced jalapeño with onions for extra heat. Add red pepper flakes or cayenne as it cooks. Stir in harissa or chili paste for smoky spice. Mix in crumbled chorizo or spicy sausage for depth. Finish with fresh cilantro and chili flakes.
- Deluxe - Stir in mascarpone for a rich, creamy texture. Add sautéed wild mushrooms for umami flavor. Drizzle white truffle oil before serving. Top with crispy pancetta or prosciutto for crunch. Garnish with toasted pine nuts and Parmesan.
- Kid friendly - Stir in mild cheddar or cream cheese for extra creaminess. Skip black pepper to keep flavors gentle. Add shredded chicken for extra protein. Serve with roasted pumpkin seeds for fun texture.
Equipment
- Cutting Board
- Cutting Knife
- Vegetable Peeler
- 1-2 Large Saucepan or Dutch Oven may need 2 pans for this recipe if you use your immersion blender in your pan rather than transferring the butternut squash elsewhere to blend
- Wooden Spoon or Heat-Resistant Spatula
- Handheld Immersion Blender
- Grater (Optional)
Butternut Squash Risotto Recipe Card
Equipment
- 1 Cutting Knife
- 1 Cutting Board
- 1 Vegetable Peeler
- 1-2 Large Stovetop Pan(s) may need 2 pans for this recipe if you use your immersion blender in your pan rather than transferring the butternut squash elsewhere to blend
- 1 Wooden Spatula
- 1 Handheld Immersion Blender
- Grater (optional)
Ingredients
- 1 small butternut squash peeled, seeded, and cut in ½-inch cubes
- 1 tbsp maple syrup
- 4 cups vegetable broth
- 1 cup arborio rice
- 1 small white onion finely copped
- 2 cloves garlic minced
- ½ cup white wine
- ½ cup grated parmesan cheese optional
- 2 tbsp olive oil
- 2 tbsp unsalted butter or ghee
- 1 tbsp fresh sage chopped
- 2 tbsp nutritional yeast
- salt & pepper to taste
Instructions
- Start by dicing your onions, mincing your garlic, and peeling, de-seeding, and chopping your butternut squash.
- Transfer your butternut squash to your oiled large stovetop pan and cook on medium heat until the squash softens. Add your maple syrup, salt, and pepper and stir. This process usually takes around 15-20 for optimal caramelization.
- Transfer the butternut squash somewhere that's safe to blend (this could be your pan!). Using your handheld immersion blender or food processor, blend the butternut squash until you get a thick soup like consistency.
- Oil your stovetop pan again and sauté your onion and garlic or medium-low heat for a couple minutes. Then add in your arborio rice and white wine. Let the wine absorb completely before adding your broth.
- Next, add in the broth, ½ a cup at a time, stirring frequently until the liquid is absorbed before adding more. Continue for about 18-20 minutes until the rice is tender and creamy.
- When the broth is mostly absorbed into the rice, add in your butter or ghee and stir until melted. Then add in your blended butternut squash and optional grated parmesan cheese, and stir together with the rice.
- Add your nutritional yeast to thicken the mixture and serve!
- You can garnish with sage if you like the flavor!
Storage
Refrigeration (Up to 4 Days)
- Allow the risotto to cool completely before storing.
- Transfer it to an airtight container and refrigerate for up to 4 days.
- To reheat, add a splash of broth or water to loosen the texture and warm it gently on the stove over low heat, stirring frequently. You can also microwave it in 30-second intervals, stirring in between.
Freezing (Up to 3 Months – With Caution)
- To reheat, thaw overnight in the refrigerator and warm on the stove with a little extra broth to restore its creaminess.
- Risotto can be frozen, but its creamy texture may change.
- Store in portioned airtight containers or freezer-safe bags for up to 3 months.
FAQ
This recipe is vegetarian friendly! However, because it contains bone broth, it would not be considered vegan.
Test a grain of rice between your teeth. It should be tender but still slightly firm in the center (al dente), with a creamy surrounding sauce.
You don't! I prefer it for flavor but you can omit if you want to!
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