There’s something timeless about a bowl of creamy risotto—the way it warms you from the inside out, spoonful after spoonful.
This Roasted Butternut Squash Risotto captures everything comforting about fall cooking: the sweetness of roasted squash, the nuttiness of Parmesan, and the silky texture that makes every bite feel special.
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Why you’ll love this Roasted Butternut Squash Risotto
This risotto is rich but balanced, simple but elegant—a dish that turns humble ingredients into something restaurant-worthy.
- Creamy, velvety texture without heavy cream
- Naturally vegetarian and wholesome
- Cozy fall flavors from roasted squash and sage
- Perfect main or side dish for gatherings
- Uses simple pantry ingredients
- Great for meal prep or next-day leftovers
When I first made this risotto, I remembered my mom’s food-truck soups—thick, flavorful, and always built from scratch. I wanted to recreate that same feeling but in a one-pot dish that could stand on its own. This recipe is my way of capturing that slow-cooked comfort in a skillet right at home.
If you love the warm flavors of squash and herbs, you’ll also enjoy my Butternut Squash Chickpea recipe—it’s hearty, protein-packed, and beautifully spiced for fall.
Ingredients you’ll need
This dish builds deep flavor from simple ingredients—each one playing a role in creating that creamy perfection.
Main ingredients
- 1 medium butternut squash, peeled and diced – the star of the show, sweet and earthy
- 1 tablespoon olive oil – for roasting and sautéing
- 1 onion, finely chopped – adds natural sweetness
- 2 cloves garlic, minced – builds depth and aroma
- 1 cup Arborio rice – short-grain rice essential for creamy risotto texture
- 4 cups vegetable broth – warm and flavorful cooking liquid
- ½ cup extra broth – adds brightness
- ½ cup grated Parmesan cheese – creamy, nutty finish
- Salt and pepper to taste – essential for balance
- Fresh sage leaves for garnish – adds aroma and visual appeal
Optional add-ons or substitutes
- Substitute wine with apple cider or more broth
- Add sautéed mushrooms for earthiness
- Use pecorino or Asiago instead of Parmesan
- Stir in a handful of baby spinach for color
- Sprinkle toasted pumpkin seeds for crunch
- Drizzle with extra-virgin olive oil before serving
Step-by-step instructions
Making risotto is about patience and rhythm—adding broth gradually, stirring often, and enjoying the process.
- Preheat the oven to 400°F (200°C). (This gives the squash a chance to caramelize beautifully.)
- Toss diced squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and slightly golden.
- Heat olive oil in a large skillet or saucepan over medium heat. Add chopped onion and cook until soft and translucent, about 4 minutes.
- Add garlic and stir for 30 seconds. (Just until fragrant—don’t let it brown.)
- Stir in Arborio rice and toast for 1–2 minutes. (This coats each grain in oil for even cooking.)
- Pour in broth and stir until mostly absorbed.
- Add warm vegetable broth one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more. (This step-by-step absorption is what makes risotto creamy.)
- Continue for about 18–20 minutes, until the rice is tender but slightly al dente.
- Stir in roasted squash and Parmesan cheese. Mix until creamy and well combined.
- Season with salt and pepper to taste. Garnish with fresh sage before serving.
For another cozy Italian-inspired recipe that shares the same hearty soul, try my Italian Pasta Fagioli Soup. It’s the kind of simple, nourishing meal that warms you from the first spoonful.
Quick reminders:
- Use warm broth to keep cooking consistent.
- Stir often but gently—too much can make it gluey.
- Taste as you go to adjust seasoning and texture.
- If it gets too thick, add a splash of broth or water.
Expert tips for success
Risotto rewards attention and patience—it’s about building creaminess naturally.
- Toasting the rice first deepens flavor.
- Always keep broth warm and nearby.
- Use a wooden spoon and steady rhythm for even texture.
- Don’t rush the process—slow and steady gives the best result.
- Add Parmesan off the heat for smooth blending.
- Roasting the squash instead of boiling adds sweetness and depth.
- Garnish with crispy sage leaves for a chef’s touch.
For more creamy, cheese-forward comfort, you might love my Cacio e Pepe, a Roman classic that turns simplicity into pure perfection.
Serving suggestions
This risotto makes an elegant main or a standout side dish at any meal.
- Serve with a crisp green salad or roasted vegetables
- Pair with grilled chicken or fish for protein
- Add garlic bread or focaccia for extra comfort
- Sprinkle extra Parmesan before serving
- Drizzle with olive oil or balsamic glaze for richness
- Perfect for holiday dinners or cozy nights in
This creamy risotto also complements Italian comfort meals like Rigatoni with Spinach and Ricotta—both dishes share that comforting texture and mild, herby flavor.
Storing and reheating
Risotto stores surprisingly well when handled right—just keep it moist and gentle when reheating.
How to store it
- Cool completely before refrigerating
- Store in airtight containers for up to 3 days
- Add a splash of broth before reheating to refresh texture
- Avoid freezing—it can change the rice texture
- Store roasted squash separately if you want to keep its firmness
How to reheat it
- Reheat in a saucepan with a splash of broth or water
- Stir gently over low heat until creamy again
- Microwave with a little added liquid, covered loosely
- Add more Parmesan or olive oil to bring back richness
- Avoid high heat—it can dry out the rice
With a little care, the leftovers taste just as cozy and satisfying the next day.
Frequently asked questions
Can I use frozen butternut squash?
Absolutely—just roast it straight from frozen until tender and golden.
How do I make it vegan?
Skip the Parmesan or use a plant-based version for the same creamy finish.
Can I make risotto ahead of time?
Yes, partially cook it (about 75%), cool it, then finish with broth before serving.
Final thoughts
This Roasted Butternut Squash Risotto is pure comfort in a bowl—rich, creamy, and filled with the kind of flavors that remind you of home. It’s the kind of dish that feels special without requiring perfection, proving that great food is all about care and timing.
- Creamy texture, warm flavor
- Easy to make with everyday ingredients
- Perfect comfort meal for any season
Roasted Butternut Squash Risotto
Ingredients
Equipment
Method
- Stir in Arborio rice and toast for 1–2 minutes. Pour in extra broth and stir until mostly absorbed.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 4 minutes. Add garlic and stir for 30 seconds.
- Stir in Arborio rice and toast for 1–2 minutes. Pour in white wine and stir until mostly absorbed.
- Add warm vegetable broth one ladle at a time, stirring frequently. Wait until absorbed before adding more. Continue for about 18–20 minutes, until rice is al dente.
- Stir in roasted squash and Parmesan cheese. Mix until creamy. Season with salt and pepper. Garnish with fresh sage before serving.
