Easy Butternut Squash Risotto Recipe

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Hey there, foodies! This dish is pure fall in a bowl: Butternut Squash Risotto Recipe. Whether you’re a seasoned home cook or just looking for something to impress your dinner guests, this creamy, dreamy risotto will hit the spot.

Here in Portland, we have a lot of rainy days that are perfect for staying indoors with cozy food. That’s why so many of our recipes are comforting and hygge. I just can’t help myself. Since moving here, I have leaned into seasonality. It’s an important and gratifying way to reconnect with yourself, and what you eat plays a role in that. From our super popular lemon lentil soup to vegan snickerdoodle cookies … no cozy recipes are offlimits.

We hope you love this recipe as much as we loved writing it. It’s truly a household staple now and is really easy to make. You can even double the recipe super easily! Enjoy.

Butternut Squash Risotto

Creamy and delicious risotto that is wholesome and comforting

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Course Main Course

Cuisine Italian

Servings 8

Ingredients

  

• 1 medium butternut squash peeled, seeded, and diced
• 1 small yellow onion finely chopped
• 2 garlic cloves minced
• 1 cup arborio rice risotto’s BFF
• 4 cups veggie stock
• 1/4 cup grated Parmesan cheese plus more for topping, because cheese is life
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt pepper, and a pinch of nutmeg (optional)
• Fresh parsley for garnish if you’re feeling fancy

Instructions

 

• Preheat your oven to 400°F (200°C). Toss the butternut squash with a drizzle of olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes until tender and caramelized. Bonus points if you sneak a piece while it’s still warm.
• In a large skillet or saucepan, heat the olive oil and butter over medium heat. Sauté the onion until soft and translucent (about 5 minutes). Add the garlic and cook for another minute until fragrant.
• Stir in the arborio rice and let it toast for a minute or two. It’ll soak up all those delicious onion and garlic flavors.
• Ladle in the stock one cup at a time, stirring frequently. Let each addition absorb before adding the next. This process takes about 20 minutes, so put on some good tunes and enjoy the zen of stirring.
• Once the rice is creamy and cooked through, stir in the squash puree, Parmesan, and a pinch of nutmeg (if using). Fold in the squash chunks. Season with salt and pepper to taste.
• Dish out your risotto into bowls, top with extra Parmesan, a sprinkle of parsley, and maybe a drizzle of olive oil for good measure. Serve immediately and bask in the applause from your taste buds.

Keyword Butternut Squash Risotto

Love this Butternut Squash Risotto Recipe?

Pro Tips:

• Make it vegan: Swap the butter and Parmesan for plant-based alternatives, and you’re good to go.
• Storage: Leftovers (if there are any) keep well in the fridge for up to 3 days. Reheat gently with a splash of stock or water.
• This is the arborio rice I use!