Why You’ll Love This Butternut Squash Risotto
- It’s the ultimate comfort food. Creamy, rich, and warming, this risotto is like a warm blanket for your soul on a chilly day. It’s the kind of dish you’ll crave.
- The flavor balance is just perfect. The natural sweetness of the roasted squash plays so nicely against the salty, umami punch of the Parmesan cheese and the earthy, almost peppery notes of fresh sage. It’s a symphony in a spoon.
- It feels fancy without the fuss. While risotto has a reputation for being a restaurant-quality dish, it’s really quite approachable. The trick is just a little patience and a good stir now and then.
- It’s incredibly versatile. You can easily make it vegetarian by using vegetable stock, or add some crispy pancetta for a salty crunch. It’s a fantastic base recipe that you can make your own.
Ingredients & Tools
- 1 medium butternut squash (about 1.2 kg / 2.5 lbs)
- 2 tbsp olive oil, divided
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- 300 g Arborio rice
- 125 ml dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 1.5 litres hot chicken or vegetable stock
- 5-6 leaves fresh sage, finely chopped, plus more for garnish
- 75 g unsalted butter, cold and cubed
- 80 g Parmesan cheese, freshly grated, plus more for serving
- To taste salt and freshly ground black pepper
Tools: A large, heavy-based pot or Dutch oven, a baking sheet, a ladle, and a wooden spoon.
Using a good, starchy Arborio rice is non-negotiable here—it’s what gives risotto its signature creaminess. And honestly, freshly grated Parmesan makes a world of difference compared to the pre-shredded stuff, which often contains anti-caking agents. A little goes a long way in building flavor.
Serves: 4 | Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Why hot stock? Adding cold stock to your risotto will shock the rice and stop the cooking process, leading to a gritty texture. Keeping your stock simmering on a nearby burner is the secret to a smooth, even cook.
- To peel or not to peel? Roasting the squash with the skin on is my preferred method—it adds a lovely, slightly caramelized flavor and makes it easier to handle. The skin peels right off after roasting, or you can scoop out the soft flesh.
- What if I don’t have wine? No problem! You can simply replace the wine with an additional 125 ml of stock. The wine adds a nice acidity, but the dish will still be delicious without it.
- The importance of ‘mantecatura’. This is the fancy Italian term for the final step of vigorously stirring in cold butter and cheese off the heat. This is what makes the risotto incredibly glossy and rich—don’t skip it!
How to Make Butternut Squash Risotto
Step 1: First, let’s roast the squash. Preheat your oven to 200°C (400°F). Carefully halve the butternut squash lengthways and scoop out the seeds. Drizzle the cut sides with one tablespoon of the olive oil and season generously with salt and pepper. Place them cut-side down on a baking sheet and roast for about 30-35 minutes, or until the flesh is very tender when pierced with a fork. Set aside until cool enough to handle, then scoop the flesh into a bowl. You can mash it roughly with a fork—we want a bit of texture.
Step 2: While the squash roasts, get your stock ready. Pour it into a saucepan and bring it to a gentle simmer over low heat. You want it to stay hot throughout the cooking process. This is a crucial step for that creamy texture we’re after.
Step 3: Now, for the risotto base. In your large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped shallot and a pinch of salt, and cook for about 4-5 minutes until softened and translucent. You don’t want any color here. Stir in the minced garlic and chopped sage and cook for just another minute until fragrant—you’ll notice that wonderful, earthy aroma filling your kitchen.
Step 4: Add the Arborio rice to the pot. Stir it constantly for about 2 minutes until the edges of the grains look slightly translucent. This step, called ‘tostatura’, toasts the rice and helps it absorb the liquid better later on. Now, pour in the white wine. It will sizzle and steam—this is good! Stir continuously until the wine is almost completely absorbed.
Step 5: Here’s the meditative part. Add a ladleful of the hot stock to the rice. Stir gently but consistently until the liquid is almost all absorbed. You’ll notice the rice starting to release its starch. Repeat this process, adding one ladleful at a time and waiting for it to be absorbed before adding the next. This should take about 18-20 minutes. The rice should be creamy but still have a slight bite (al dente).
Step 6: Stir in the roasted butternut squash mash. Cook for another minute or two just to heat the squash through. Now, take the pot off the heat. This is the magic moment! Add the cold, cubed butter and the grated Parmesan cheese. Stir vigorously—this is the ‘mantecatura’—until the butter and cheese have melted into the risotto, creating a beautifully glossy and luxurious sauce.
Step 7: Finally, taste and season. Risotto usually needs a good amount of seasoning. Add more salt and plenty of black pepper to your liking. Let it rest for just a minute before serving—this allows the flavors to settle and the texture to become perfect.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula dressed with just a squeeze of lemon juice and a drizzle of olive oil cuts through the richness of the risotto beautifully.
- Garlicky sautéed greens — Some kale or Swiss chard quickly wilted with a little garlic adds a lovely color contrast and a healthy green element to the plate.
- Pan-seared scallops — For a truly decadent meal, top each portion with a few perfectly seared scallops. Their sweet, delicate flavor is a match made in heaven with the squash.
Drinks
- A crisp white wine — The same wine you used in the risotto, like a Sauvignon Blanc or an unoaked Chardonnay, will complement the dish perfectly with its bright acidity.
- A light-bodied red — If you prefer red, opt for something like a Pinot Noir. Its lighter body and red fruit notes won’t overpower the delicate flavors of the squash and Parmesan.
- Sparkling water with lemon — A non-alcoholic option that’s always refreshing. The bubbles and citrus help cleanse the palate between each creamy, delicious bite.
Something Sweet
- Dark chocolate pots de crème — The intense, bitter-sweet chocolate is a fantastic way to end the meal on a rich but different note.
- Poached pears — Lightly poached pears in a vanilla and cinnamon syrup feel elegant and continue the autumnal fruit theme in a delightful way.
- A simple almond biscotti — Something to nibble on with a cup of espresso. The nutty crunch is the perfect little finish.
Top Mistakes to Avoid
- Mistake: Using the wrong rice. Arborio is the most common, but Carnaroli or Vialone Nano are also great. Using long-grain rice like basmati will not release enough starch and you’ll end up with a soupy, separated dish instead of a creamy one.
- Mistake: Adding all the stock at once. I know it’s tempting to save time, but this is the biggest risotto error. Adding the liquid gradually is what coaxes the starch out of the rice, creating the creaminess from within. Pouring it all in just boils the rice.
- Mistake: Over-stirring or under-stirring. You need a happy medium. Constant, aggressive stirring can break the grains and make the risotto gluey. But not stirring enough will make it cook unevenly and stick to the bottom. A gentle, consistent stir is the trick.
- Mistake: Skipping the final rest. As soon as you finish the ‘mantecatura’, let the risotto sit for a minute off the heat. This allows it to relax and achieve the perfect, flowing consistency—it will thicken slightly and the flavors will meld together beautifully.
Expert Tips
- Tip: Brown the butter for your sage. Before you start the risotto, melt a tablespoon of butter in a small pan until it foams and turns a nutty brown color. Throw in a few whole sage leaves for just 10 seconds until crisp. Use these as a garnish for an incredible depth of flavor.
- Tip: Roast the squash seeds. Don’t throw away the seeds! Clean them, toss them with a little oil and salt, and roast them alongside the squash for 10-15 minutes. They make a fantastic, crunchy topping for your finished risotto.
- Tip: Reheat with a splash of liquid. Leftover risotto will thicken in the fridge. The best way to reheat it is gently in a pan with a small splash of stock or water, stirring until it’s creamy again. Microwaving it will turn it into a solid brick.
- Tip: Taste as you go. The best tool you have is your tongue. Taste the rice a few minutes before the package time to check for doneness. Season carefully at the end, as the Parmesan adds saltiness.
FAQs
Can I make this risotto ahead of time?
You can do some prep ahead, but I don’t recommend cooking the entire risotto in advance. Risotto is best served immediately. However, you can roast the squash and have your stock and aromatics prepped hours before. When you’re ready to eat, you can start from step 3 and have dinner on the table in about 25 minutes. If you must reheat, do it gently on the stovetop with extra liquid.
My risotto is too thick/too runny. How can I fix it?
If it’s too thick, don’t panic! Simply stir in a little more warm stock or even hot water until it reaches your desired consistency. If it’s too runny, just continue cooking it over low heat for a few more minutes, stirring constantly. It will continue to thicken as the rice absorbs the liquid. Remember, it should be loose enough to spread on the plate—it’s not meant to be a solid mound.
Is it possible to make a vegan version?
Absolutely! Use vegetable stock, skip the butter and Parmesan, and use a good vegan butter alternative. For the cheesy flavor, a tablespoon of nutritional yeast stirred in at the end works wonders. You could also top it with some toasted pine nuts or vegan Parmesan for extra flavor and texture.
What’s the difference between Arborio and Carnaroli rice?
Both are short-grain Italian rices perfect for risotto. Arborio is the most widely available and creates a very creamy risotto. Carnaroli, often called the “king of risotto rice,” has a higher starch content and a firmer core, making it a bit more forgiving and less likely to become mushy. You can use them interchangeably, but Carnaroli gives you a little more margin for error.
Can I use frozen butternut squash?
You can, and it’s a great time-saver! Thaw it completely and pat it dry with paper towels to remove excess moisture. You might not need to roast it, but I’d still recommend giving it a quick sauté in the pan with a little oil to concentrate the flavor before stirring it into the cooked rice.
Butternut Squash Risotto
Creamy butternut squash risotto recipe! Easy, step-by-step instructions for this cozy, restaurant-quality dish. Perfect comfort food with roasted squash, Parmesan, and sage.
Ingredients
Ingredients
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1 medium butternut squash (about 1.2 kg / 2.5 lbs)
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2 tbsp olive oil (divided)
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1 large shallot (finely chopped)
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2 cloves garlic (minced)
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300 g Arborio rice
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125 ml dry white wine (like Pinot Grigio or Sauvignon Blanc)
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1.5 litres hot chicken or vegetable stock
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5-6 leaves fresh sage (finely chopped, plus more for garnish)
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75 g unsalted butter (cold and cubed)
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80 g Parmesan cheese (freshly grated, plus more for serving)
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to taste salt and freshly ground black pepper
Instructions
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First, let's roast the squash. Preheat your oven to 200°C (400°F). Carefully halve the butternut squash lengthways and scoop out the seeds. Drizzle the cut sides with one tablespoon of the olive oil and season generously with salt and pepper. Place them cut-side down on a baking sheet and roast for about 30-35 minutes, or until the flesh is very tender when pierced with a fork. Set aside until cool enough to handle, then scoop the flesh into a bowl. You can mash it roughly with a fork—we want a bit of texture.01
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While the squash roasts, get your stock ready. Pour it into a saucepan and bring it to a gentle simmer over low heat. You want it to stay hot throughout the cooking process. This is a crucial step for that creamy texture we're after.02
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Now, for the risotto base. In your large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped shallot and a pinch of salt, and cook for about 4-5 minutes until softened and translucent. You don't want any color here. Stir in the minced garlic and chopped sage and cook for just another minute until fragrant—you'll notice that wonderful, earthy aroma filling your kitchen.03
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Add the Arborio rice to the pot. Stir it constantly for about 2 minutes until the edges of the grains look slightly translucent. This step, called 'tostatura', toasts the rice and helps it absorb the liquid better later on. Now, pour in the white wine. It will sizzle and steam—this is good! Stir continuously until the wine is almost completely absorbed.04
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Here's the meditative part. Add a ladleful of the hot stock to the rice. Stir gently but consistently until the liquid is almost all absorbed. You'll notice the rice starting to release its starch. Repeat this process, adding one ladleful at a time and waiting for it to be absorbed before adding the next. This should take about 18-20 minutes. The rice should be creamy but still have a slight bite (al dente).05
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Stir in the roasted butternut squash mash. Cook for another minute or two just to heat the squash through. Now, take the pot off the heat. This is the magic moment! Add the cold, cubed butter and the grated Parmesan cheese. Stir vigorously—this is the 'mantecatura'—until the butter and cheese have melted into the risotto, creating a beautifully glossy and luxurious sauce.06
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Finally, taste and season. Risotto usually needs a good amount of seasoning. Add more salt and plenty of black pepper to your liking. Let it rest for just a minute before serving—this allows the flavors to settle and the texture to become perfect.07
