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tender butternut squash risotto in a red cast iron pot
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5 from 1 vote

Butternut Squash Risotto

This creamy, delicate, and delicious butternut squash risotto is the perfect fall-inspired comfort main dish. The rice is creamy and tender, and the butternut squash adds so much flavor.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Italian
Servings: 6 people
Calories: 396kcal
Author: Tania


  • 2 ½ cups butternut squash, cut into 1 inch cubes
  • Salt and pepper to taste
  • Olive oil
  • 1 small shallot, finely minced
  • 3 cloves fresh garlic, finely minced
  • 2 tablespoons unsalted butter
  • 2 cups arborio rice (do not rinse)
  • 1 cup dry white wine such as Sauvignon Blanc
  • 6 cups chicken or vegetable broth, plus more as needed
  • cup grated parmesan cheese, plus more for garnish preferably hand-grated
  • Herbs for garnish sage, thyme, or rosemary


Prepare the butternut squash

  • Preheat oven to 400 degrees F.
  • Arrange the cubed butternut squash on a large sheet pan, and toss with a few drizzles of olive oil, a few sprinkles of salt and pepper. Roast the butternut squash for 30-35 minutes.
  • Remove from the oven and transfer to a food processor. Process it until you get a smooth puree. You should have about 1 ¼ cup of pureed butternut squash. Optional: Set aside a few cubes of the roasted butternut squash for garnish later.

Make the risotto

  • In a 4 or 6 quart pot, heat 1 tablespoon of olive oil over medium heat. Saute the shallot for 2 minutes, and then add the garlic and saute for 1 minute until fragrant.
  • Add 2 tablespoons unsalted butter and the arborio rice (do not wash the rice). Stir until fragrant and a bit nutty, about 1 to 2 minutes. Add the white wine and cook until most of the wine has evaporated, about 2-3 minutes, stirring occasionally.
  • To the rice, add 1 cup of broth, stirring constantly with a wooden spoon, without over-stirring. After the liquid has absorbed into the rice, add another cup of broth and repeat the stirring process. Do this with the remaining broth, one cup at a time, until al dente or tender. During the last 2 instances, it will look much creamier. This process should take about 25 minutes. Tip: after each addition of broth, increase the heat a little bit to get it going and then decrease to a constant simmer.
  • Add the butternut squash puree, grated parmesan, and salt and pepper to taste. Stir for another 1-2 minutes over low heat, until fully incorporated.
  • Serve with more parmesan and herbs as garnish, along with the roasted butternut squash cubes you set aside (you may need to dice them smaller). Enjoy!


  • Special equipment: sheet pan, food processor, 4 or 6 quart pot, wooden spoon.
  • Butternut squash: I'd highly recommend roasting and then pureeing your own quash. Canned purees often come with preservatives that could alter flavors.
  • Making risotto is all about stirring often, but don't overdo it! Stirring too vigorously or too much can result in gluey and dense risotto.
  • Rice: Use the right type of rice. Arborio is my choice here. Don't use the regular long-grain or short-grain rice since those don't contain enough starch to reach the risotto consistency.
  • Use a wooden spoon to stir. This will prevent scratches.
Disclaimer: Nutritional values (per serving) are approximates only.


Serving: 1serving | Calories: 396kcal | Carbohydrates: 63g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 1036mg | Potassium: 507mg | Fiber: 3g | Sugar: 2g | Vitamin A: 6419IU | Vitamin C: 30mg | Calcium: 176mg | Iron: 4mg