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Creamy butternut squash risotto garnished with fresh sage and grated Parmesan in a shallow ceramic bowl.

Butternut Squash Risotto

Rebecca Blumer
Tender butternut squash, fragrant herbs, and Arborio rice simmer in warm vegetable broth to create this creamy, comforting autumn risotto with an ideal al dente finish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course, Side Dish
Cuisine American, Italian
Servings 4 servings
Calories 340 kcal

Equipment

  • Staub Dutch Oven
  • Large Skillet

Ingredients
 

  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion chopped
  • 1/2 teaspoon sea salt plus more to taste
  • Freshly ground black pepper
  • 2 cups cubed butternut squash ¼-inch cubes
  • 2 cloves garlic finely chopped
  • 1 teaspoon minced rosemary or sage
  • 1 cup uncooked Arborio rice
  • ½ cup dry white wine
  • 4 cups warmed vegetable broth
  • Chopped parsley or small sage leaves optional, for garnish
  • ½ cup grated pecorino or Parmesan cheese optional, for serving

Instructions
 

  • Warm the olive oil in a large skillet over medium heat, then cook the onion with the salt and several grinds of pepper for 2 to 3 minutes before adding the squash for 6 to 8 minutes. The onion should soften without browning deeply, and the squash edges should look slightly translucent.
  • Stir in the garlic, rosemary or sage, and Arborio rice, and cook for about 1 minute before pouring in the wine. The skillet should smell fragrant and toasty; continue stirring for 1 to 3 minutes until the wine has nearly disappeared.
  • Add the warmed vegetable broth ¾ cup at a time, stirring continuously and waiting until each addition is absorbed before adding more. The rice is ready when the squash is tender and the grains are soft and creamy with a small al dente bite; season to taste.
  • Finish with chopped parsley or small sage leaves, and serve with grated pecorino or Parmesan cheese, if desired. The risotto should spread softly rather than sit in a stiff mound.

Notes

Broth tip: Keep the vegetable broth at a bare simmer in a small saucepan beside your skillet so each addition incorporates smoothly without chilling the rice.
Texture cue: Drag a wooden spoon across the pan floor between broth additions. If the cleared path slowly fills back in, the rice is ready for the next ladle.
Storage: Cool leftover risotto completely and store in an airtight container in the refrigerator for 3 to 4 days.
Reheating: Reheat in a saucepan over medium-low heat with an extra splash of warm broth or water, stirring gently to restore its velvety consistency.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 340kcalCarbohydrates: 56gProtein: 8gFat: 7gSaturated Fat: 2gCholesterol: 8mgSodium: 580mgPotassium: 450mgFiber: 4gSugar: 4gVitamin A: 180IUVitamin C: 20mgCalcium: 150mgIron: 2mg
Keyword Arborio rice, butternut squash risotto, creamy risotto
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