Sunday Butternut Squash Risotto

Name: Sunday Butternut Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, peeled and diced; 1 tablespoon olive oil; 1 onion, finely chopped; 2 cloves garlic, minced; 1 1/2 cups Arborio rice; 1/2 cup dry white wine; 4 cups vegetable broth, warmed; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Comfort Food

I absolutely love making this Sunday Butternut Squash Risotto, especially as the weather gets chillier. The creamy texture combined with the natural sweetness of roasted butternut squash creates a comforting dish that’s perfect for family gatherings or a cozy dinner at home. I've found that cooking the rice slowly, adding broth gradually, really makes a difference in achieving that perfect creaminess. Plus, the vibrant yellow color of this dish brightens up any table!

Created by

Penelope Dawson

Last updated on 2026-01-06T09:55:16.158Z

When I first experimented with this risotto, I wasn't sure how the butternut squash would integrate, but the results were amazing. I roasted the squash with a sprinkle of olive oil and salt, and this brought out its natural sweetness, which perfectly complements the creamy Arborio rice. Each spoonful is a burst of flavor that captivates your palate.

Over the years, I’ve learned that patience is key when making risotto. Adding the broth gradually while stirring allows the rice to release its starch, resulting in that luxurious creaminess. It's a labor of love that I always look forward to on a Sunday evening, making the kitchen feel warm and inviting.

        Why You'll Love This Risotto
        Creamy, rich texture that warms the soul
Natural sweetness from roasted butternut squash
Easy to impress family and friends with this classic dish

      

The Importance of Gradual Broth Addition

One of the most crucial steps in making a perfect risotto is the gradual addition of broth. This process ensures that the Arborio rice releases its starch, creating that desirable creamy texture. While it may be tempting to add all the broth at once, taking your time to add it ladle by ladle allows you to control the creaminess of the dish. Stirring frequently not only helps incorporate the broth but also prevents the rice from sticking to the bottom of the pan.

When you observe that the liquid is nearly absorbed before adding more, you ensure that the rice becomes al dente, or tender yet firm to the bite. It typically takes about 20 minutes of stirring and careful monitoring to achieve the perfect texture. If you notice the rice starting to stick, you can lower the heat slightly to prevent burning.

Substitutions for Dietary Needs

If you're looking to make this butternut squash risotto dairy-free, you can easily swap out the Parmesan cheese for a dairy-free alternative or nutritional yeast, which will add a similar umami flavor without the dairy. Coconut milk can also work as a creamy base, giving a slightly different yet still delicious flavor profile. Adjust the seasoning accordingly, as some dairy-free options can be saltier than traditional cheese.

For those who wish to add protein, consider stirring in cooked chickpeas or sautéed mushrooms just before serving. They can enhance both the texture and heartiness of the risotto while complementing the natural sweetness of the butternut squash.

Make-Ahead and Storage Tips

Risotto is best served fresh, but if you need to prepare it in advance, you can cook it until it is just underdone, allowing for a slight bite. Once you’ve folded in the butternut squash and cheese, cool it to room temperature before refrigerating. When reheating, add a splash of vegetable broth to loosen the rice and restore its creamy texture, heating gently over medium-low heat while stirring.

If you want to freeze the risotto, it’s best to store it in an airtight container. Just bear in mind that the texture may change slightly after freezing, but this dish tends to hold up well. When ready to enjoy, thaw in the fridge overnight and reheat as mentioned, but expect to need a bit more broth to bring it back to life.

Ingredients

For the Risotto

1 medium butternut squash, peeled and diced
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
4 cups vegetable broth, warmed
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast in the oven for about 20 minutes until tender and caramelized. Set aside.

Sauté the Aromatics

In a large saucepan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and cook until they are translucent, about 5 minutes. Stir occasionally to prevent sticking.

Add the Rice

Add the Arborio rice to the onion and garlic mixture, stirring for 1-2 minutes until the rice is slightly transparent. This step helps to enhance the flavor of the rice.

Deglaze with Wine

Pour in the white wine and stir until it is mostly absorbed by the rice. This adds depth to the flavor.

Gradually Add Broth

Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. This process should take about 20 minutes until the rice is creamy and al dente.

Finish with Cheese

Once the rice is cooked to your liking, fold in the roasted butternut squash and grated Parmesan cheese. Stir until everything is well combined, and season with salt and pepper to taste.

Serve

Garnish with fresh parsley and extra Parmesan if desired. Serve immediately for the best texture and flavor!

Pro Tips

For an extra layer of flavor, consider adding a pinch of nutmeg when you mix in the Parmesan. It complements the squash beautifully.

Enhancing Flavor with Personal Twists

You can elevate the flavor of your risotto by adding herbs like thyme or sage while sautéing the onions. These herbs complement the sweetness of the butternut squash beautifully. Fresh rosemary could also work well; just be cautious not to overpower the dish with strong flavors. Alternatively, consider stirring in roasted garlic for an added depth of flavor once the risotto is finished cooking.

If you enjoy a hint of spice, a pinch of red chili flakes can bring warmth to your risotto. Just remember to add them sparingly at first, as this is a dish meant to be comforting and cozy, not overwhelmingly spicy.

Plating and Serving Suggestions

For an elegant presentation, serve your risotto in shallow bowls, and consider topping each serving with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley. A few toasted pine nuts or pepitas can add a delightful crunch and contrast to the creamy texture if you want to impress your guests further.

Pair this butternut squash risotto with a simple green salad dressed with lemon vinaigrette to balance the richness of the dish. A glass of dry white wine can also be an excellent accompaniment, echoing the wine used in the risotto, creating harmony between the flavors.

Questions About Recipes

→ Can I make this risotto vegan?

Yes! Simply omit the Parmesan cheese or use a dairy-free cheese alternative, and ensure your vegetable broth is vegan.

→ How do I store leftovers?

Let the risotto cool completely, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if necessary.

→ Can I use other types of squash?

Absolutely! This recipe works well with other squash varieties like acorn or pumpkin for a different flavor profile.

→ Is it necessary to use Arborio rice?

While Arborio rice is traditionally used for risotto due to its high starch content, you can use other short-grain varieties, but the texture may vary.