This Roasted Butternut Squash Risotto is simple enough for a weeknight but feels right at home at a dinner party too. Creamy Arborio rice pairs with sweet roasted squash, salty Parmesan, and crisp sage leaves. It’s the easiest risotto you’ll ever make!
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Why This Recipe Works
I love this risotto for cozy fall dinners when I want something simple that still feels special.
- Cozy Fall Flavor: Roasted butternut squash adds a subtle sweetness that works so well with savory Parmesan, garlic, and sage. If you love those comforting squash flavors, try my Pumpkin Risotto too.
- Extra Creamy Texture: Blending the roasted squash with vegetable broth creates a silky purée that folds right into the tender Arborio rice. The Parmesan makes it even creamier.
- No Constant Stirring: I love that this method skips the usual hands-on risotto routine. The rice cooks covered for 20 minutes with just one stir halfway through.
- Crispy Sage Finish: A few quickly fried sage leaves add an earthy flavor and light crunch. They’re the perfect contrast to the soft rice and roasted squash.
- Easy Yet Special: This risotto works just as well for a weeknight dinner as it does for date night or entertaining. For another easy risotto with a brighter flavor, I also love this Lemon Risotto.
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
Ingredients
- Arborio Rice – This short-grain rice has plenty of starch, which gives the risotto its soft, creamy texture as it cooks.
- Butternut Squash – Roasting brings out the squash’s natural sweetness. Most of it is blended into a smooth purée, while 1 cup is reserved for topping. Pumpkin or sweet potato works well as a substitute.
- Vegetable Broth – Hot broth cooks the Arborio rice and adds savory flavor, while an additional ½ cup helps blend the squash into a smooth purée. Chicken broth is a good substitute if you don’t need the dish to be vegetarian.
- White Wine – Adds acidity and depth while complementing the sweet squash and rich Parmesan. For an alcohol-free version, use extra vegetable broth or a little lemon juice.
- Garlic – Fresh garlic brings a savory, aromatic flavor to the base of the risotto.
- Butter – Used to sauté the shallots and toast the Arborio rice, butter adds richness and helps build a creamy base.
- Parmesan Cheese – Parmesan melts into the finished risotto for a salty, savory flavor and extra creaminess. I like to grate a little more over each bowl before serving.
- Fresh Sage – Quickly fried sage leaves become crisp and fragrant, adding an earthy flavor that pairs especially well with butternut squash.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Prepare the squash: Chop the butternut squash, season with olive oil and salt, and transfer to a lined baking dish.
- Roast until tender: Roast at 450°F until softened and lightly caramelized.
- Sauté and toast: Cook the shallots and garlic in butter, then stir in the Arborio rice and toast.
- Pour in the liquids: Stir in the white wine and hot vegetable broth.
- Make it cheesy: Mix in the Parmesan until melted and creamy.
- Blend in the squash: Purée most of the roasted squash with broth, then stir it into the risotto.
- Cook until creamy: Continue cooking until the rice is tender and the risotto reaches a creamy consistency.
- Garnish and serve: Top with the reserved roasted squash, crispy sage, and extra Parmesan.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Wine-Free Option: I replace the white wine with the same amount of vegetable broth when I want an alcohol-free risotto. You can also add a little lemon juice for acidity.
- Squash Swaps: I usually stick with butternut squash, but pumpkin or sweet potato purée works well too. You can roast and blend either one just like the squash.
- Broth Options: I use vegetable broth to keep this dish vegetarian. You can also use chicken broth if that’s what you have on hand.
What to Serve with Butternut Squash Risotto
Main Dishes
- We love serving this creamy butternut squash risotto with Crispy Skin Salmon or Rib-Eye Steak for a cozy date-night dinner.
- For an easy family meal, pair it with Creamy Pork Chops or Everyday Baked Chicken Breast.
Salads
- We like serving the rich, creamy risotto with Delicata Squash Salad With Persimmons or Autumn Arugula Salad for a seasonal fall meal.
- For a fresh contrast, pair it with Kale Pomegranate Salad or colorful Roasted Beet Salad.
FAQs
Do I need to stir butternut squash risotto constantly?
No. This recipe adds the hot broth all at once, then covers the rice and cooks it over medium-low heat. Stir it halfway through the 20-minute cooking time to prevent sticking and help it cook evenly.
Why is Arborio rice best for risotto?
Arborio is a short-grain rice with a high starch content, which gives risotto its signature creamy consistency. Regular long-grain rice does not release starch in quite the same way, so the finished texture will be different.
How do I know when the risotto is cooked?
The rice should be creamy and tender but still have a slight bite in the center. If the rice is still too firm after 20 minutes, add a splash of hot broth and continue cooking for a few more minutes.
Why did my risotto turn out too thick?
Risotto naturally thickens as it sits, and the squash purée and Parmesan make it even creamier. Stir in warm vegetable broth a little at a time until it reaches a loose, creamy consistency.
How should I store and reheat leftover butternut squash risotto?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of vegetable broth or water, stirring until warmed through and creamy again.
More Recipes You’ll Enjoy
- Creamy Mushroom Pasta – This creamy mushroom pasta combines earthy mushrooms with a silky garlic parmesan sauce for a comforting weeknight dinner.
- Butternut Squash Soup – A velvety butternut squash soup spiced with warming cinnamon and nutmeg, perfect for chilly evenings.
- Pumpkin Sage Soup – Rich and aromatic pumpkin sage soup that’s easy to make and ideal for fall lunches or starters.
- Autumn Farro Salad – Hearty farro tossed with roasted vegetables, cranberries, and a maple vinaigrette for a satisfying autumn salad.
If you try this recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Butternut Squash Risotto
Servings: 4 servings
This Roasted Butternut Squash Risotto is simple enough for a weeknight but feels right at home at a dinner party too. Creamy Arborio rice pairs with sweet roasted squash, salty Parmesan, and crisp sage leaves. It's the easiest risotto you'll ever make!
Ingredients
Risotto
- 1 cup arborio rice
- 2 ½ cups vegetable broth, hot
- ½ cup white wine, or sub for extra broth
- 2 shallots, finely chopped
- 3 garlic cloves, finely chopped
- 4 tbsp butter
- 2 cups Parmesan cheese
- salt, to taste
Roasted Butternut Squash
Crispy Sage
- ¼ cup sage
- 3 tbsp olive oil
Toppings
- sage, crispy
- 1 cup butternut squash, roasted
- Parmesan cheese
Instructions
Crispy Sage
- Add oil to a small pan and over medium heat. Place a wooden spoon in the oil. When small bubbles start to form around the edges, the oil is ready. Place 5 or 6 sage leaves in the oil for about 15 seconds each. Leave them to rest on a paper towel-lined plate.
Risotto
- Add 2 tablespoons of butter and the shallots to a large skillet and cook for 3 minutes on medium-low heat. Add in the garlic and cook for another minute.
- Add 2 more tablespoons of butter into the pan, then the rice. Toast for 3 minutes. Add in the white wine and cook for 1 minute.
- Add 2 1/2 cups of hot stock into the rice and stir well. Cover with a lid and cook for 20 minutes on medium-low heat, stirring halfway to ensure nothing burns.
Butternut Squash
- Preheat oven to 450ºF.
- Toss the cubed squash with oil and salt. Add to a baking dish lined with parchment paper. Bake it for 20 minutes, stirring halfway.
- Reserve 1 cup of roasted squash and set aside. Add the rest to a food processor or blender with 1/2 cup of vegetable broth. Process/blend until very smooth.
- Mix the squash purée and parmesan cheese into the risotto.
- Scoop the finished risotto into bowls and top with the reserved squash, more parmesan, and crispy sage leaves.
Notes
- Cut the squash evenly. Aim for ½-inch cubes so they become tender and roast at the same rate.
- Keep the broth hot. Warm broth helps the Arborio rice cook evenly without dropping the temperature in the skillet.
- Toast the Arborio rice. Give it the full 3 minutes in butter to develop flavor while helping the grains hold their shape.
- Blend the squash well. Process it with the broth until completely smooth for a silky risotto without chunks in the base.
- Grate Parmesan fresh. Freshly grated cheese melts into the hot rice more easily and creates a smoother consistency.
- Watch the sage carefully. The leaves need only about 15 seconds in the hot oil, so remove them as soon as they turn crisp.
- Check the rice before serving. It should be tender with a slight bite in the center. Add a splash of warm broth if it needs a few more minutes.
- Adjust the consistency. Risotto thickens quickly as it rests, so stir in a little warm broth if it becomes too thick.
- Prep the squash ahead. Roast and purée it up to a day in advance, then refrigerate it in an airtight container until you’re ready to cook.
- Reheat gently. Warm leftover risotto in a skillet over medium-low heat with a splash of broth or water to bring back its creamy texture.
Kat
I’m so excited to try this recipe! Conveniently I have everything I need for it in my fridge! Can’t wait!