Butternut squash risotto is the perfect comfort dish that brings together creamy texture, rich flavors, and a touch of seasonal warmth. Whether you’re cooking for a cozy family dinner or looking to impress guests, this classic Italian recipe offers a delightful balance of sweet and savory. The roasted butternut squash adds a hint of earthiness, while the creamy Arborio rice absorbs every bit of flavor from the broth and wine, creating a melt-in-your-mouth experience. It’s a versatile dish that pairs well with fresh herbs and parmesan, making it a go-to for fall or winter meals.
Why You’ll Love This Dish:
- Creamy Texture: The high starch content of Arborio rice creates a luscious, creamy consistency.
- Balanced Flavors: The natural sweetness of roasted butternut squash complements the savory elements, resulting in a harmonious taste.
- Seasonal Comfort: This risotto is perfect for fall and winter, offering warmth and comfort during cooler months.
Arborio Rice is Key:
Arborio rice is high in the starch, amylopectin. Upon cooking, this rice releases its natural starch, resulting in creamier, more luscious rice that is firmer and chewier when compared to regular rice such as long-grain basmati rice or jasmine rice. Of course, like all types of rice, arborio rice is 100% gluten-free.
This simple dish comes together with a minimum amount of prep and can elevate a simple grilled piece of fish or chicken to a plate of magic. We love eating it as a main course, with just a simple side salad!
What you will need to make butternut squash risotto:
Arborio rice: Arborio rice is a short-grain rice with a high starch content, which is essential for creating the creamy texture of risotto. It absorbs liquid and flavors well, contributing to the rich and creamy consistency of the dish.
Shallot: Shallots are a milder and sweeter relative of onions. They add a delicate, slightly sweet flavor to the risotto, enhancing its overall taste without overpowering it.
Garlic: Garlic adds a savory and aromatic dimension to the dish. It complements the sweetness of the butternut squash and helps create a balanced flavor profile.
Butter: Butter contributes to the creaminess and richness of the risotto. It adds a luxurious and velvety texture to the dish, making it more indulgent.
Extra virgin olive oil: Extra virgin olive oil provides a fruity and slightly peppery flavor to the risotto. It also helps sauté the shallots and garlic and adds depth to the overall taste.
Vegetable stock: Vegetable stock is the base liquid for the risotto. It infuses the dish with savory and umami flavors while maintaining a vegetarian or vegan option if you use a vegetable-based stock.
Butternut squash: Butternut squash is the star of the dish, providing a slightly sweet and nutty flavor, as well as a smooth, creamy texture when cooked. It complements the other ingredients, particularly the rice, to create a rich and hearty butternut squash risotto.
White wine: White wine adds a bright and acidic note to the risotto. It balances the richness of the dish and contributes to its overall complexity.
Pecorino cheese: Pecorino cheese, with its sharp and salty flavor, provides a burst of umami and enhances the creaminess of the risotto. It also adds a delightful, cheesy note to the final taste.
Heavy cream: Heavy cream makes the risotto incredibly creamy and luscious. It gives the dish a velvety texture and contributes to its indulgent character.
How to Make Butternut Squash Risotto:
Prepare the Butternut Squash:
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- Peel and dice the butternut squash into small cubes.
- Toss the cubes with olive oil, salt, and pepper.
- Roast in the oven at 400°F (200°C) for about 25-30 minutes until tender and slightly caramelized.
Sauté Aromatics:
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- In a large pan, heat a mixture of butter and olive oil over medium heat.
- Add finely diced shallots and minced garlic, cooking until translucent and fragrant.
Toast the Rice:
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- Add Arborio rice to the pan, stirring continuously for a few minutes to lightly toast the grains.
Deglaze with Wine:
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- Pour in white wine, stirring until it’s mostly absorbed by the rice.
Add Broth Gradually:
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- Warm vegetable broth in a separate pot.
- Add the broth to the rice one ladle at a time, stirring frequently.
- Allow each addition to be absorbed before adding the next, continuing until the rice is al dente and creamy.
Incorporate Roasted Squash:
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- Gently fold the roasted butternut squash into the risotto.
Finish the Dish:
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- Stir in grated Pecorino cheese and a splash of heavy cream for added richness.
- Season with salt and pepper to taste.
Storing and Reheating:
- Storage: Transfer leftover risotto to an airtight container and refrigerate for up to 5 days.
- Reheating:
- Stovetop: Place the risotto in a saucepan over low heat, adding a splash of broth or water to loosen the consistency. Stir occasionally until heated through.
- Microwave: Transfer to a microwave-safe dish, add a bit of liquid, cover, and heat in short intervals, stirring in between, until warm.
- Tip: Reheating may cause the risotto to thicken. Adding a small amount of broth or water helps restore its creamy texture.
What side dishes should we serve with Risotto?
I nice salad is a light side dish for this rich entree. Give our Pasta House salad a try. The light dressing and veggies are the perfect pairing for this dish.
This simple dish comes together with a minimum amount of prep and can elevate a simple grilled piece of fish or chicken to a plate of magic. We love eating it as a main course, with just a simple side salad!
Ingredients
- 1 cup Arborio rice
- 1 large shallot diced about 1/3 cup
- 4 cloves of garlic shredded
- 2 tablespoons butter & 4 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 5 cups simmering vegetable stock
- ½ cup dry white wine
- 2 cups butternut squash cut into small cubes
- ½ cup freshly grated pecorino cheese
- ½ cup heavy cream or half and half
Instructions
- Heat oven to 400 degrees. Toss butternut squash with garlic olive oil.Put the squash on a rimmed cookie sheet and bake for 20 minutes, turning half way. You want the squash to be cooked, but still firm.2 cups butternut squash
- While squash is baking, start risotto. Add stock to a sauce pan, and turn on low to heat up.5 cups simmering vegetable stock
- Melt butter in a large skillet. Add in olive oil. Now, toss in the shallots and garlic, and sweat for a few minutes, do not brown.1 large shallot diced, 2 tablespoons butter, 2 tablespoons extra virgin olive oil, 4 cloves of garlic shredded
- So its time to add in dry arborio rice, stirring to coat each grain. Continue to stir to lightly toast the rice, do not brown.1 cup Arborio rice
- Pour 2 glasses of white wine. Take a drink from the first, then add 2nd glass of wine into the rice, stirring to deglaze, until absorbed into rice.½ cup dry white wine
- Now it is time to start to incorporate the simmering stock! One ladle at a time, add stock, and stir. Although some say you must constantly stir, that is not the case. Stirring should be done, but you can walk away and come back to the risotto, stirring occasionally to make sure it does not stick.5 cups simmering vegetable stock
- Once all stock is absorbed, stir in roasted squash. Add in the cream, 4 tablespoons of butter and pecorino. Taste, and adjust now with salt and pepper, and more cheese, if needed.2 cups butternut squash, ½ cup freshly grated pecorino cheese, ½ cup heavy cream, 2 tablespoons butter
- Serve as a main dish, or as a side dish with fish, shrimp or chicken.
Notes
Nutrition
If you love risotto, here are a few more to try!
Easy Creamy Mushroom Risotto Recipe with White Wine
Creamy Spring Pea Risotto Recipe to Make at Home
50+ Cozy Butternut Squash Recipes to Make this Fall
We love squash & risotto, so this is a must try! 🤤