Creamy Butternut Squash Risotto with Sage and Parmesan

Butternut squash risotto delivers rich, comforting flavor in every spoonful. Serve it as an elegant side or enjoy it as a hearty main dish.

Butternut Squash Risotto Recipe

This autumnal take on classic Italian risotto is creamy, slightly sweet from the squash, and deeply satisfying. It’s simple enough for a weeknight but special enough for a cozy dinner with guests.

When butternut squash is in season, it’s easy to find at farmers’ markets and grocery stores. Use fresh or frozen diced squash—both work well—to make a warm dish that pairs beautifully with roasted meats or grilled vegetables.

A splash of dry white wine adds brightness while the slow addition of warm broth creates the signature creamy texture of risotto. Serve alongside a pan-seared steak, roasted pork, or simply enjoy it on its own with a sprinkle of fresh cracked pepper and grated cheese.

Why You’ll Love this Recipe

Reasons this recipe is a keeper:

• Butternut squash is nutritious and adds a natural sweetness and vibrant color to the dish.
• Creamy risotto is kid-friendly and an easy way to include vegetables in picky eaters’ meals.
• The risotto stores and reheats well, making it ideal for meal prep or leftovers.

What is Risotto?

Risotto is an Italian dish made with short-grain, starchy rice such as Arborio, Carnaroli, or Vialone Nano. These rice varieties absorb liquid and release starch, creating a creamy, velvety texture. The method involves gradually adding warm broth to the rice and stirring as the liquid is absorbed, resulting in a rich, saucy dish.

Ingredients

Gather these ingredients before you start:

• Olive oil
• 1 yellow onion, diced
• 1 cup diced butternut squash (fresh or frozen)
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 3/4 cup dry white wine (or white cooking wine)
• 32 oz warm chicken, beef, or vegetable broth
• 1/2 teaspoon freshly cracked black pepper

Substitutions and Variations

Flexible options to suit taste or dietary needs:

• Swap yellow onion for white onion if preferred.
• Use frozen diced butternut squash for convenience; fresh gives the best texture and flavor.
• Replace chicken broth with vegetable broth to make the recipe vegetarian, or use beef broth for a deeper flavor.
• Substitute avocado or another neutral oil for olive oil if desired.
• Stir in grated Parmesan, Gruyère, goat cheese, or cheddar at the end for extra creaminess and flavor.

How to Make Butternut Squash Risotto

Follow these steps for a smooth, creamy risotto:

• Warm the broth in a small saucepan and keep it on low heat.
• If using fresh squash, peel and dice it into even cubes. If using frozen, have it ready to add.
• Heat 2 tablespoons olive oil in a large saucepan over medium heat. Sauté the diced onion until translucent, about 2–3 minutes.
• Add the cubed butternut squash and cook 4 minutes, then stir in the minced garlic and cook another 1–2 minutes until fragrant.
• Add the Arborio rice and stir until the rice edges turn translucent, about 2 minutes.
• Pour in the white wine and cook, stirring, until mostly absorbed, about 5 minutes.
• Using a ladle, add about 1/2 cup warm broth to the rice. Stir and let it absorb before adding more. Continue ladling broth in 1/2-cup increments, stirring occasionally, until the rice is tender but still slightly firm to the bite.
• When about 1/2 cup of broth remains, taste the risotto. Remember that it will continue to soften as it rests, so avoid overcooking.
• Add any remaining broth as needed to reach a creamy consistency. Season with black pepper and serve immediately.

How to Store Leftover Butternut Squash Risotto

Store leftover risotto in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for up to one month; thaw overnight in the fridge before reheating. Reheat gently on the stovetop with a splash of broth to restore creaminess.

What to Serve with Butternut Squash Risotto

This risotto pairs well with many proteins and sides. Try pan-seared chicken thighs, roasted or pan-seared pork medallions, or baked chicken meatballs for a balanced meal. For a vegetable-forward plate, serve with roasted broccoli or sautéed green beans.

Tips for Success

• If planning to reheat leftovers, cook the risotto slightly al dente so it finishes cooking during reheating.
• Cut squash into evenly sized cubes so they cook through uniformly.
• Use a reasonably good-quality dry white wine for flavor—no need to use expensive bottles, but avoid off-tasting cooking wines.

FAQ

More Risotto Recipes

• Creamy Chicken Risotto
• Shrimp Risotto
• How to Cook Risotto
• Creamy Parmesan Risotto
• Creamy Butternut Squash Pasta