Butternut Squash Risotto is a creamy and delicious Italian rice dish made with butternut squash puree and Parmigiano-Reggiano. It takes a little time, but it’s worth it!
Creamy Butternut Squash Risotto Recipe
We love risotto! It’s one of those meals that makes you feel like you’re eating out at a fancy restaurant or like you know your way around a kitchen. It’s actually not complicated at all. It just takes some time. Making risotto is a labor of love. You will need to be patient and stir the rice and add the broth a little at a time. But in the end, you end up with a delicious, restaurant-quality dish that you can proudly say you made yourself without any of the added butter you get when ordering at a restaurant.
Why You’ll Love This Butternut Squash Risotto Recipe
- surprisingly filling. You’ll be amazed at how satisfying this simple rice dish is! It’s easy to fill your stomach once you eat it. (my Spring Asparagus Risotto, Creamy Mushroom Risotto, Seared Scallops on Spinach Parmesan Risotto It’s also great as a meal replacement.)
- variable. Want to make this butternut squash risotto as a side dish? You can do that too! Serve with salad or as a side dish with fish, pork or chicken. For side dishes, reduce the amount to 1/2 cup per person.
- Meal Prep Options. I started with a homemade squash puree, which I simply made by boiling butternut squash and pureeing it in a blender. The rest can be used for this Spaghetti with Creamy Butternut Leek Pasta Later this week.
What you need
Scroll down to the recipe card below Accurate measurement.
- FAdditive-free, low-sodium chicken broth – Use vegetable stock for vegetarian butternut squash risotto.
- rainBumpy Squash Bites – You can make it by boiling or baking sweet pumpkin.
- rainwhole or olive oil – Butter adds a bit more richness to the flavor, but olive oil is a great source of healthy fats. Choose what you prefer!
- garlic and shallots – This aromatic adds flavor to the risotto.
- arborio rice – You can’t just use rice when making risotto. Arborio is a particularly starchy rice that makes risotto very creamy without adding heavy cream.
- drye white wine – Sauvignon Blanc and Pinot Grigio are two good choices.
- sage – Fresh sage tastes better than dried. Sage goes well with butternut squash, but you can swap it out for thyme or rosemary if you have it.
- Parmigiano-Reggiano Cheese – The nutty flavor of Parmesan cheese perfectly complements the earthy flavor of butternut squash.
- Salt and pepper – Freshly cracked black pepper is more fragrant and flavorful.
- rainarugula – As a garnish, I add peppery arugula, but if you want a milder taste, baby spinach is also fine.
How to Make Butternut Squash Risotto
See recipe card below For printable instructions.
- Heat the broth and puree.. Combine broth and butternut squash puree in saucepan. Bring to a boil over medium-high heat, then reduce heat to low and simmer.
- Cook rice with spices. Melt the butter or oil in a heavy saucepan over medium heat. Add shallots, garlic, and rice. Lightly fry the rice to soften the shallots.
- Add wine. Pour the wine into the pot and add the sage. Cook until the rice absorbs the wine.
- ladle in broth. Add a ladleful of butternut squash and broth mixture to the rice. Stir and cook until absorbed, then add another ladleful. Repeat this process, stirring frequently, until the rice is creamy and smooth. However, it’s still a bit hard in the middle.
- finish. Stir in the cheese and remove from heat. Serve with arugula and additional cheese, if desired.
Tips and Variations
- Use freshly grated cheese. I like to keep good cheeses like Pecorino Romano or Parmigiano-Reggiano on hand and grate them when I need them. It has an intense flavor that you can’t find in the powdered Parmesan cheese you find on supermarket shelves.
- Don’t try to rush the process. The easiest way to ruin risotto is to pour in too much liquid too quickly. Make sure to wait until the liquid is absorbed before adding more.
- Stir frequently.. Helping release the starch is what makes butternut squash risotto rich and creamy. This is not a recipe that requires you to step away from the stovetop.
What to Serve with Butternut Squash Risotto
proper storage
- refrigerator: Store leftover food in an airtight container and refrigerate. Can be stored for up to 4 days.
- freezer: Leftover food can be stored in a freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
- reheat: Put the remaining butternut squash risotto in a pan and heat it on the stovetop over medium heat. Add a drop or two of broth as needed. You can also use leftovers to make arancini. Use the Roasted Mini Spinach and Sausage Arancini as a template.
More Butternut Squash Recipes
produce: 4 night soil
Serving Size: 1 insufficient cup
Heat broth and butternut squash puree in a large pot over medium heat. Once it boils, reduce the heat to low, keep it on low, season with salt and adjust as needed.
Heat a large, heavy pot over medium heat and heat the oil or butter until melted. Add shallots, garlic, and rice. Stir-fry until the rice is well coated with oil or butter, about 3 minutes. Add wine and sage and stir until absorbed.
Add another ladleful of boiling broth. Wait until absorbed, then gently and almost continuously stir in another ladleful. Stirring loosens the starch molecules on the outside of the rice grains into the surrounding liquid, creating a liquid with a smooth, creamy texture.
After about 25-30 minutes, continue this process until the rice is creamy and slightly firm in the center and all the broth has been used.
Once all the liquid has been absorbed, stir in the grated cheese and turn off the heat. Serve immediately, topped with baby arugula and additional grated cheese, if desired.
Final step:
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To make the butternut squash puree, boil the squash until soft, then transfer to a blender and blend until smooth.
clothing material: 1 insufficient cup, calorie: 249 calorie, carbohydrate: 45 g, protein: 7.5 g, province: 3 g, Saturated Fat: 1.5 g, Cholesterol: 5 mg, sodium: 461 mg, fiber: 1 g, sugar: 1 g
